Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice

被引：12

作者：

Siow, Lee-Fong ^{[1
]}

Wong, Yen-Ming ^{[1
]}

机构：

[1] Monash Univ Malaysia, Sch Sci, Jalan Lagoon Selatan, Selatan 47500, Selangor, Malaysia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 03期

关键词：

Pitaya; Concentrate; Kinetics; Sensory; Storage; Betacyanin; ORANGE JUICE; VITAMIN-C; PIGMENTS; PH; REGENERATION; ANTIOXIDANT; LIGHT; HEAT;

D O I：

10.1080/10942912.2016.1172086

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the effect of red-fleshed dragon fruit (Hylocereus polyrhizus) juice concentration on betacyanin degradation kinetics and sensory acceptance. The samples stored at 4 degrees C were comparatively stable compared to 25 degrees C in terms of betacyanin retention, and yeast and mold growth. The loss of betacyanin in red-fleshed dragon fruit juice and concentrate at 25, 37, and 45 degrees C were of first-order reaction. The drink reconstituted from red-fleshed dragon fruit concentrate showed better acceptability in terms of sweetness, flavor, and overall acceptability. The current study demonstrated improved betacyanin retention and sensory acceptance of red-fleshed dragon fruit juice via juice concentration.

引用

页码：623 / 632

页数：10

共 48 条

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