Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink
The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage...
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| Format: | Article |
| Language: | English |
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Korean Society of Food Science and Technology
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73996/ http://psasir.upm.edu.my/id/eprint/73996/1/Studies%20on%20the%20storage%20stability%20of%20fermented%20red%20dragon%20fruit%20%28Hylocereus%20polyrhizus%29%20drink.pdf |
| _version_ | 1848857411032449024 |
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| author | Choo, Kah Yee Kho, Caryn Ong, Yien Yien Thoo, Yin Yin Lim, Renee Lay Hong Tan, Chin Ping Ho, Chun Wai |
| author_facet | Choo, Kah Yee Kho, Caryn Ong, Yien Yien Thoo, Yin Yin Lim, Renee Lay Hong Tan, Chin Ping Ho, Chun Wai |
| author_sort | Choo, Kah Yee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 × 103 CFU/mL for FRDFD stored at both temperatures. The loss of betanin (16.53–13.93 g/L) at 4 °C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53–7.22 g/L) of betanin loss at 25 °C. At week eight, FRDFD stored at 4 °C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score > 80% using hedonic test) among consumers. |
| first_indexed | 2025-11-15T11:57:07Z |
| format | Article |
| id | upm-73996 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:57:07Z |
| publishDate | 2018 |
| publisher | Korean Society of Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-739962020-04-29T02:05:25Z http://psasir.upm.edu.my/id/eprint/73996/ Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink Choo, Kah Yee Kho, Caryn Ong, Yien Yien Thoo, Yin Yin Lim, Renee Lay Hong Tan, Chin Ping Ho, Chun Wai The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 × 103 CFU/mL for FRDFD stored at both temperatures. The loss of betanin (16.53–13.93 g/L) at 4 °C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53–7.22 g/L) of betanin loss at 25 °C. At week eight, FRDFD stored at 4 °C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score > 80% using hedonic test) among consumers. Korean Society of Food Science and Technology 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73996/1/Studies%20on%20the%20storage%20stability%20of%20fermented%20red%20dragon%20fruit%20%28Hylocereus%20polyrhizus%29%20drink.pdf Choo, Kah Yee and Kho, Caryn and Ong, Yien Yien and Thoo, Yin Yin and Lim, Renee Lay Hong and Tan, Chin Ping and Ho, Chun Wai (2018) Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink. Food Science and Biotechnology, 27 (5). 1411 - 1417. ISSN 1226-7708; ESSN: 2092-6456 https://link.springer.com/article/10.1007/s10068-018-0367-4 10.1007/s10068-018-0367-4 |
| spellingShingle | Choo, Kah Yee Kho, Caryn Ong, Yien Yien Thoo, Yin Yin Lim, Renee Lay Hong Tan, Chin Ping Ho, Chun Wai Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink |
| title | Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink |
| title_full | Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink |
| title_fullStr | Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink |
| title_full_unstemmed | Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink |
| title_short | Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink |
| title_sort | studies on the storage stability of fermented red dragon fruit (hylocereus polyrhizus) drink |
| url | http://psasir.upm.edu.my/id/eprint/73996/ http://psasir.upm.edu.my/id/eprint/73996/ http://psasir.upm.edu.my/id/eprint/73996/ http://psasir.upm.edu.my/id/eprint/73996/1/Studies%20on%20the%20storage%20stability%20of%20fermented%20red%20dragon%20fruit%20%28Hylocereus%20polyrhizus%29%20drink.pdf |