Effect of preservation method on the product quality and consumer's acceptant of new drink product of red dragon fruit

Abstract

The objective of this study was to investigate consumers’ acceptance and storage stability of red dragon fruit juice by evaluation of its physiochemical properties during 50 days of storage. Sensory evaluation test was carried out to determine the acceptance of red dragon fruit juice by using 9 point hedonic scale. The consumers’ acceptance was indicated through the score for color, sweetness, sourness, flavor, clarity and overall acceptability as follows 8.5; 7.7; 7.4; 7.5; 6.3; 6.6, respectively. The consumers like the juice color the most (8.5/9) and its flavor the least (6.6/9). Moreover, effects of preservative and temperature on the juice quality was evaluated at 2 temperatures (6 °C and Room Temperature) and two preservative levels (0.0 vs. 0.02%). The effects of temperature and preservative were significant. The values of pH, Brix degree, vitamin C, betacyanin, total phenolic content and antioxidant capacity decreased by the time while those for reducing sugar and total acidity increased. The samples containing 0.02% preservative and kept at 6 °C had longest shelf-life with 50 days in storage as showed the least change in nutritional and quality parameters. Especially, color of the juice was similar to the original product when stored at 6 °C while the juice samples stored at room temperature had a significant color loss which affected customers’ acceptance. Therefore, the juice should be formulated to contain 0.02% preservative and stored at 6 °C to maintain quality during storage Key words: Consumer’s acceptance, red dragon juice, storage stability, total phenolic