Standardisation of Recipes for Preparation of Value-Added  Products f0072om Dragon  Fruit (Hylocereus undatus)

Rahul Sahrwat; Samir E. Topno; Vijay Bahadur

doi:10.9734/ijecc/2023/v13i92413

Research Article Open access CC BY 4.0

Standardisation of Recipes for Preparation of Value-Added Products f0072om Dragon Fruit (Hylocereus undatus)

Rahul Sahrwat, Samir E. Topno, Vijay Bahadur

International Journal of Environment and Climate Change · pp. 1827–1833 · Published 22 Jul 2023

10.9734/ijecc/2023/v13i92413

Abstract

Dragon fruit is perishable in nature and is available only in season. Value added product from dragon fruit will be available throughout the year Product recipe needed to be developed for maintaining quality and acceptability to the consumers. The present experiment was carried out during 2022 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 9 treatment replicated thrice. The treatments were T0 (Control),T1 (Strawberry Juice (20% of Total Fruit Juice content)),T2 (Strawberry Juice (30% Of Total Fruit Juice content )),T3(Strawberry Juice (50% of Total Fruit Juice content)),T4 (Aloe Vera Gel (5% of Total Fruit Juice content)),T5 (Aloe Vera Gel (10% of Total Fruit Juice content)),T6 (Aloe Vera Gel (15% of Total Fruit Juice content)),T7 (Kiwi Juice (20% of Total Fruit Juice)),T8 (Kiwi Juice (30% of Total Fruit Juice)),T9 (Kiwi Juice (50% of Total Fruit Juice)). On the basis of our experimental finding it was found that the treatment T3 : Strawberry Juice (50% of Total Fruit Juice content) was found best in the terms of taste, shelf life , TSS, Ascorbic acid, Acidity and organoleptic parameters.

RTS dragon fruit quality parameters organoleptic parameters benefit cost ratio

References (3)

1 Rheological, textural and spectral characteristics of sorbitol substituted mango jam [DOI]
2 Studies on Value Added Kinnow - Aonla Blended Ready to Serve Beverage [DOI]
3 Standardization and value addition in herbal guava jam [DOI]

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Rahul Sahrwat, Samir E. Topno, Vijay Bahadur (2023). Standardisation of Recipes for Preparation of Value-Added Products f0072om Dragon Fruit (Hylocereus undatus). International Journal of Environment and Climate Change , 1827–1833. https://doi.org/10.9734/ijecc/2023/v13i92413

Affiliations

Rahul Sahrwat — Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University Agriculture Technology and Sciences, India.
Samir E. Topno — Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University Agriculture Technology and Sciences, India.
Vijay Bahadur — Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University Agriculture Technology and Sciences, India.

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