Abstract
The aim of this study was to evaluate the effect of red-fleshed dragon fruit (Hylocereus polyrhizus) juice concentration on betacyanin degradation kinetics and sensory acceptance. The samples stored at 4°C were comparatively stable compared to 25°C in terms of betacyanin retention, and yeast and mold growth. The loss of betacyanin in red-fleshed dragon fruit juice and concentrate at 25, 37, and 45°C were of first-order reaction. The drink reconstituted from red-fleshed dragon fruit concentrate showed better acceptability in terms of sweetness, flavor, and overall acceptability. The current study demonstrated improved betacyanin retention and sensory acceptance of red-fleshed dragon fruit juice via juice concentration.
| Original language | English |
|---|---|
| Pages (from-to) | 623-632 |
| Number of pages | 10 |
| Journal | International Journal of Food Properties |
| Volume | 20 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2017 |
Keywords
- Concentrate
- Kinetics
- Pitaya
- Sensory
- Storage, Betacyanin