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ISSN : 2456-8643

Title:
PROCESS STANDARDIZATION, PRODUCT EVALUATION AND SHELF LIFE DETERMINATION OF DRAGON FRUIT JAM, JELLY PUREE AND JUICE

Authors:
Teddy F. Tepora , Fe. N. Dimero

Abstract:
Protocols for the production of acceptable and profitable dragon fruit jam, jelly, puree and juice were established. Results of experiments indicated that the different types of peel damage in dragon fruits such as peel burns, cured scars, spots and dried scales are acceptable for processing into fruit jam, jelly puree and juice. No critical limits for moisture content, total soluble solids and pH for in-coming raw materials were set since it was found that as long as all physical requirements/specifications of peel-damaged fruits are met, the fruits are acceptable for processing. Nutritional values of each of the products in terms of moisture, ash, fat, carbohydrate, protein, sugar and sodium contents, Kcal of energy, pH and titratable acidity were determined for product labelling purposes. Yeast and mold count of all dragon fruit products was maintained at 0 count for a period of eight months. Results of consumer evaluation clearly indicate that all dragon fruit products are very acceptable. The generated technology for the production of dragon jam, jelly, juice and puree developed new products which are proven to have high consumer acceptability and can provide additional income. Since the project was already on its pilot scale, it is being recommended for technology transfer for possible commercialization of the potential technology adopters.

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