Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice

Lee Fong Siow, Yen Ming Wong

    Research output: Contribution to journalArticleResearchpeer-review

    12 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)623-632
    Number of pages10
    JournalInternational Journal of Food Properties
    Volume20
    Issue number3
    DOIs
    Publication statusPublished - 2017

    Keywords

    • Concentrate
    • Kinetics
    • Pitaya
    • Sensory
    • Storage, Betacyanin

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