Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.
Blended RTS, Dragon fruit, Grape juice, Response surface methodology
AOAC (2000) 17th Ed., Official Methods of Analysis. International, Gaithersburg, MD, Method 967.21.
Bibwe, B., Mani, I., Kar, A. and Datta A. (2017).Optimization of Jackfruit seed starch soya protein isolate ratio and process variable for flaxseed oil encapsulation. Ind. J.Agril. Sci., 87(12):1657-1663
BIS: 6273. (1971) Part I and Part II. Guide for sensory evaluation of foods. Bureau of Indian Standards, New Delhi.
Chen Wu, L., Wen Hsu, H., Chen, Y.C., Chung Chiu, C., In Lin, Y., Annie Ho, J. (2006). Antioxidant and antiproliferative activities of red pitaya. Food Chem. 95:319-327.
Chuah, T.G., Ling, H.L., Chin, N.L., Choong, T.S.Y., Fakhru'l-Razi, A. (2008). Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice. Int J Food Eng. 4: 1-28.
Dailami, M.T.B. (2009). Production of dragon fruit powder using spray drying.
Davis (2007). Pitahaya (Dragon Fruit) Research and production in California UC small farm program specialty crops conference Davis, CA.
Harivaindaran, K.V., Rebecca, O.P.S., Chandran, S. (2008).Study of optimal temperature, pH and stability of dragon fruit (Hylocereuspolyrhizus) peel for use as potential natural colorant. Pakistan J Biol. Sci 11(18): 2259-2263.
Hoa, T.T., Clark, C.J., Waddell, B.C., Woolf, A.B. (2006). Postharvest quality of Dragon fruit (Hylocereusundatus) following disinfesting hot air treatments. Postharvest Bio Technol. 41(1): 62-69.
Kim, H., Choi, H.K., Moon, J.Y., Kim, Y.S., Mosaddik, A. (2011). Comparative antioxidant and antiproliferative activities of red and white pitayas and their correlation with flavonoid and polyphenol content. J Food Sci. 76: 38-45.
Le Bellec, F., Vaillant, F., Imbert, E. (2006). Pitahaya (Hylocereus spp.): A new fruit crop, a market with a future. Fruits. 61(4): 237-250.
Mahawar, M.K., Samuel, D.V.K., Sinha, J.P. (2016). Optimization of pea (Pisumsativum) seeds hydropriming by application of response surface methodology. Acta Physiol Plant. 38: 212.
Melendez-Martinez A.J, Vicario I.M., Heredia F.J. (2004). El color del zumo de naranja (II): aspectosfÃsicos: â€œOrange juice colour (II): physical aspectsâ€. AlimentaciÃ³n, Equipos y TecnologÃa 186: 103â€“106.
Siddhuraju P, Mohan P.S, Becker K. (2002) Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chem. 79:61â€“67.
Suguna, M., Wan-Nadiah, W.A., Liong, M.T., Bhat, R. (2011).Microbial safety of street vended and laboratory prepared dragon-fruit (pitaya) juices in Penang, Malaysia. Int Food Res J. 18(4): 1509-1513.
Wybraniec, S., Mizrahi, Y. (2002). Fruit flesh betacyanin pigments in Hylocereus cacti. J Agril Food Chem. 50: 6086-6089.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) Â© Author (s)