Effect of fermentation factors on red dragon (Hylocereus polyrhizus) juice from Lap Thach, Vinh Phuc province
Main Article Content
Abstract
The red dragon is a main agricultural fruit in Vinh Phuc province with the largest cultivation area in northern Vietnam. Recently, fermentation juices are getting more attention in commercial market due to remaining the natural properties and flavor of fresh fruits. Thus, the development of fermented juice products from Vinh Phuc red dragon is necessary for the product diversification and added value of this agricultural product. The purpose of this study is to investigate the effect of some factors such as culture density, pH and the total soluble solids content of the original juice on red dragon (Hylocereus polyrhizus) juice fermentation obtained from Lap Thach, Vinh Phuc province. The results showed that the fermentation process should be conducted at the total soluble solid content of 150Bx, the Saccharomyces cerevisae content of 0.4g/kg, and the pH of 4.5 producing the most favorable in nutrition and sensory qualities.
Keywords
red dragon, fermented juice, Saccharomyces cerevisae, Lap Thach
Article Details
References
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indentification and antioxidant properties of red
dragon fruit (Hylocereus polyrhizus), Afr. J.
Biotechnol 9 (2010) 1450-1454.
[2] V.T. Trang, N.T.T. Nguyen, et al., Nghiên cứu ảnh
hưởng của một số yếu tố công nghệ tới sự ổn định của
betacyanin trong nước quả Thanh long ruột đỏ (Vĩnh
Phúc, Tạp chí khoa học và công nghệ 140 (2020).
[3] L. Liguori, et al., Production of Low-Alcohol
Beverages: Current Status and Perspectives,
Handbook of Food Bioengineering, Academic Press,
(2018) 347-382.
[4] Y.M. Wong and L.F. Siow, Effects of heat, pH,
antioxidant, agitation and light on betacyanin stability
using red-fleshed dragon fruit (Hylocereus
polyrhizus) juice and concentrate as models, J. Food
Sci. Technol. 52(5) (2015) 3086–3092.
[5] K.M. Herbach, et al., Effects of processing and
storage on juice colour and betacyanin stability of
purple pitaya (Hylocereus polyrhizus) juice, Eur. F.
Res. Technol. 224 (2007) 649-658.
[6] R. Salari and R. Salari, Investigation of the Best
Saccharomyces cerevisiae Growth Condition,
Electron Physician. 9 (1) (2017) 3592–3597.
[7] H.P.H. Trang, Thử nghiệm nước chanh dây độ cồn
thấp bổ sung Probiotic từ vi khuẩn Lactobacillus
plantarum LY-78, Tạp chí Khoa học công nghệ và
Thực phẩm 16 (1) (2018) 56-66.
[8] N.T. Duyen, L.T. Hai, et al., Application Of Natural
Fermentation To Ferment Mulberry Juice Into Alcoholic Beverage, Int. J. Sci. Technol. Res. 2 (11)
(2013) 339-346.
[9] A.H. Khoja, E. Ali, et al., Comparative study of
bioethanol production from sugarcane molasses by
using Zymomonas mobilis and Saccharomyces
cerevisiae, Afr. J. Biotechnol. 14 (31) (2015) 2455-
2462.
[10] Y.M. Wong and L.F. Siow, Effects of heat, pH,
antioxidant, agitation and light on betacyanin stability
using red-fleshed dragon fruit (Hylocereus
polyrhizus) juice and concentrate as models, J Food
Sci Technol. 52 (5) (2015) 3086-3092.
[11] K. Woo, F. Ngou, et al., Stability of betalain pigment
from red dragon fruit (Hylocereus polyrhizus), Am J
Food Technol. 6 (2011) 140-148.
[12] A.S. Dhakane, V.S. Patil, et al., Process Optimization
of Low Alcoholic Beverage from Guava, Int. J. Food
Ferment. Technol. 6 (2016) 467-474.