Volume 19, Issue 1, November 2015, Pages 90–94
Eufemio G. Barcelon1, Leifel Joseph M. Carreon2, John Elli A. Guillermo3, Janelle Emry Q. Jacob4, Sherwin John C. Jocson5, Gerardo L. Panopio Jr.6, and Sharmaine D. Rosalinas7
1 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
2 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
3 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
4 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
5 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
6 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
7 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Fruit spread is a well–liked food product because it contains less sugar and more fruit ingredient. The potential of a nutritious underutilized red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit flesh and peel is used to formulate a fruit spread which caters to the growing number of health conscious consumers and to minimize the waste produced in dragon fruit processing. This study aims to determine the consumer acceptability and physico–chemical content of the red and white dragon fruit spreads. Sensory acceptability was performed with 50 untrained consumers, wherein both dragon fruit spreads were determined to gain very high scores. There is, however, a significant difference between spreads from white and red flesh dragon fruit. Spread from red flesh dragon fruit has a sensory acceptability comparable to the commercial fruit spread in all sensory attributes. The content of the red and white flesh dragon fruit spread are: water activity (0.82 & 0.85), pH (4.90 & 5.12), soluble solids (⁰Brix) (38.65 & 37.67), moisture (46.63 & 40.45), ash (0.68 & 1.16), and fat (0.44 & 0.97). Consumer response on the spread from white and red dragon fruit was deemed to be highly acceptable. The physico-chemical composition of the spread is not comparable with the commercially available spread in terms of pH, fat content, and ash content.
Author Keywords: Hylocereus polyrhizus, Hylocereus undatus, fruit spread, consumer acceptability, physico-chemical content.
Eufemio G. Barcelon1, Leifel Joseph M. Carreon2, John Elli A. Guillermo3, Janelle Emry Q. Jacob4, Sherwin John C. Jocson5, Gerardo L. Panopio Jr.6, and Sharmaine D. Rosalinas7
1 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
2 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
3 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
4 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
5 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
6 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
7 University of Santo Tomas, Department of Food Technology, College of Education, Manila, Philippines
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Fruit spread is a well–liked food product because it contains less sugar and more fruit ingredient. The potential of a nutritious underutilized red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit flesh and peel is used to formulate a fruit spread which caters to the growing number of health conscious consumers and to minimize the waste produced in dragon fruit processing. This study aims to determine the consumer acceptability and physico–chemical content of the red and white dragon fruit spreads. Sensory acceptability was performed with 50 untrained consumers, wherein both dragon fruit spreads were determined to gain very high scores. There is, however, a significant difference between spreads from white and red flesh dragon fruit. Spread from red flesh dragon fruit has a sensory acceptability comparable to the commercial fruit spread in all sensory attributes. The content of the red and white flesh dragon fruit spread are: water activity (0.82 & 0.85), pH (4.90 & 5.12), soluble solids (⁰Brix) (38.65 & 37.67), moisture (46.63 & 40.45), ash (0.68 & 1.16), and fat (0.44 & 0.97). Consumer response on the spread from white and red dragon fruit was deemed to be highly acceptable. The physico-chemical composition of the spread is not comparable with the commercially available spread in terms of pH, fat content, and ash content.
Author Keywords: Hylocereus polyrhizus, Hylocereus undatus, fruit spread, consumer acceptability, physico-chemical content.
How to Cite this Article
Eufemio G. Barcelon, Leifel Joseph M. Carreon, John Elli A. Guillermo, Janelle Emry Q. Jacob, Sherwin John C. Jocson, Gerardo L. Panopio Jr., and Sharmaine D. Rosalinas, “Comparison on Consumer Acceptabilty and Physico-Chemical Content of Spread from White and Red Flesh Dragon Fruit,” International Journal of Innovation and Scientific Research, vol. 19, no. 1, pp. 90–94, November 2015.
