| dc.description.abstract | Red dragon fruit by-products, which are produced in large quantities and usually thrown
away in the food industry, have become a significant environmental problem. This issue
may be resolved by converting this waste into valuable goods with attractive
physicochemical properties. Thus, this study was carried out to investigate the effect of
pretreatment and drying temperatures on physicochemical properties of red dragon fruit
peel and sensory evaluation of red dragon fruit peel tea with added sugar types. Dragon
fruit peel was blanched with hot water at 90 °C or steamed at 100 °C for 1, 2, 3, 4 minutes
before being dried in a hot air oven dryer at 50 °C (for 24h), 60 °C (for 18h), 70 °C (for
12h) and 80 °C (for 8h) and freeze dryer for 72h, -50 °C and 0.001 mbar to reach the
moisture content ≤ 10%. Results showed that the amount of anthocyanins, betacyanins
content, and radical scavenging capacity of the sample of steamed pretreatment is higher
than that of blanching, and the peel steamed for 3 min and dried at 50 °C achieved the
highest anthocyanins, and betacyanins content, while the highest result of radical
scavenging capacity at drying temperature 70 °C, and steamed treatment 3 min. A red
dragon fruit peel tea that developed from the best results of preheating (steam for 3 min)
and drying temperature (50 °C for 24h) received customer preference the most with invert
sugar type (glucose 50% + fructose 50%). This information provided that red dragon fruit
peel is valuable material to manufacture products that have significant health benefits | en_US |
