Development of Dragon Fruit Leather (Red-fleshed) by Using Peel as a Byproduct Waste Utilization

Abstract

Aims: The study was carried out to standardize formulations and optimize the drying process parameters by tray drying technique for production of red-fleshed dragon fruit leather by using dragon fruit peel as a by-product waste utilization. Place and Duration of Study: Department of processing and food engineering, College of agricultural engineering, Godhra, Gujarat, between January to May 2024. Methodology: Tray dried red-fleshed dragon fruit leather was prepared by varying process variables, i.e., sugar (10, 20, 30, 40, and 50 g/100g), peel (10, 20, 30, 40, and 50 g/100), temperature (50, 55, 60, 65, and 70°C) and thickness (2, 3, 4, 5, and 6 mm) and its responses like vitamin C, acidity, protein content, total soluble solids, color value -- L*, a*, b*, overall acceptability of red-fleshed dragon fruit leather was analyzed by using Response Surface Methodology (RSM). Results: The optimum value of overall acceptability (7.95), vitamin C (39.08 mg/100g), and color value a*(18.26) of red-fleshed dragon fruit leather prepared by tray drying was found at process parameters of sugar (23.29 g/100g), peel (29.41 g/100g), temperature (69.9°C) and thickness (3mm) by using RSM.