Effect of temperature in drying process on quality of red dragon fruit peel (Hylocereus polyrhizus) powder
Abstract
The aim of this research was to survey the effect of drying temperature on the quality of powder from red dragon fruit peel. Powder quality was investigated through factors such as basic nutritional composition and drying temperature (50, 55, 60 and 65oC) red dragon fruit skin. The results showed that red dragon fruit peel has high nutritional value such as flavonoids (6,84 mg QE/g), polyphenols (0,29 mg GAE/g), betacyanin (23,59 mg/100g) and DPPH (7,42%). The optimal temperature value for the drying process of the red dragon fruit peel was 55oC in 8 hours, powder from red dragon fruit peel kept the color as well as the nutritional content and the ability to eliminate free radicals DPPH were the best, including betacyanin (181,02 mg/100g), polyphenol (0,31 mg GAE/g), flavonoid (52,56 mg QE/g) and DPPH (46,69%).
Tóm tắt
Mục tiêu nghiên cứu này nhằm khảo sát ảnh hưởng của nhiệt độ trong quá trình sấy đến chất lượng bột vỏ quả thanh long ruột đỏ. Chất lượng bột được khảo sát thông qua các yếu tố như thành phần dinh dưỡng cơ bản và nhiệt độ của quá trình sấy (50, 55, 60 và 65oC) vỏ quả thanh long ruột đỏ. Kết quả cho thấy vỏ quả thanh long ruột đỏ có các thành phần như flavonoid (6,84 mg QE/g), polyphenol (0,29 mg GAE/g), betacyanin (23,59 mg/100g) và DPPH (7,42%). Giá trị nhiệt độ tối ưu cho quá trình sấy vỏ quả thanh long ruột đỏ là 55oC trong thời gian 8 giờ, bột vỏ quả thanh long ruột đỏ giữ được màu sắc cũng như hàm lượng dinh dưỡng và khả năng khử gốc tự do DPPH là tốt nhất. Trong đó hàm lượng betacyanin (181,02 mg/100g), polyphenol (0,31 mg GAE/g), flavonoid (52,56 mg QE/g) và DPPH (46,69%).
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