Red Dragon Fruit Peel Benefits

Red Dragon Fruit Peel Benefits

The extraction from red dragon fruit peel and its application in water strawberry process pasteurize device. Extraction of Red Pigment from rind of Dragon fruit or Pitaya (Hylocereus undatus) and application in pasteurized strawberry juice. Master thesis in product development, agricultural, the graduate school. 104 page illustration, table. (long 634.775 you 476). 03 / 2556 / 59.

Dragon fruit

Study on Extraction of red dragon fruit peel and its application in water strawberry through pasteurized. Starting from the comparison of the solvent used in the extraction of color from the shell of the Dragon found that distilled water is the breaking of proper extraction from red dragon fruit peel The betalains high. Then the dried by spray drying method. A fill and maltodextrin gum arabic 2 level (% 1-5) experiment, central composite design (CCD).



The study found that Fill level maltodextrin, and gum Arabic is most suitable percentage 1.1 and 1.0 respectively. By the result analysis, quantity yield. Equal percentage 6.14 moisture content. As percentage 2.68 solubility of pigments were 98.39 the results measured color L * a * and B *. As 36.47 and 28.45 8.79 respectively. The hue angle value and chroma 30.06 15.23 as and respectively. Effects of temperature and pH on the stability of the solution of the red dragon สกัดจาก shell powder, it was found that the temperature and 70 80 degrees Celsius. To make color decomposition temperature was less 90 C the pH found pH 3.00-7.00 color's dissolution, just a little. The product water Strawberry (25 with red powder from fruit shell process pass found rice total sugar all equal. 13.39% of total acidity in the form of citric acid as 0.76% ascorbic acid content were 3.32 mg / ml, the 100 And the pH was 3.34 color value L * * and * was a B and 26.30 7.33 6.39 respectively, and chroma hue angle equals 9.72. And the 41.04 respectively. Sample product is safe from the microorganisms that cause disease and food poisoning. Sensory evaluation of product water from strawberry, percentage of the test 25 through training, the number 30 people with random odd from three examples. Found that the water samples were 25 strawberry with red powder from the shell of dragon fruit. No significant difference (P > = 0.05) with water, strawberry, percentage 25 with synthetic color red (Ponceau 4 R) available for sale trade.