Utilization of dragon fruit (Hylocereus polyrhizus) peel and passion fruit (Passiflora edulis) juice for fruit jam development
This study was conducted to utilize dragon fruit (DF) peel (100% blended, 50:50 blended and strips, 50:50 blended with fruit bits) and passion fruit (PF) juice (10, 15, 20% w/w) into dragon-passion jam. Sensory qualities (color, aroma, taste, mouthfeel and general acceptability) were evaluated using a 9-point hedonic preference score. A consumer acceptability test was done to validate the acceptance of the optimum formulation. The optimum formulation (50:50 DF blended peel and fruit bits, 15% PF juice) was bounded by an aroma and taste acceptability score of ≥7 by sensory panelist. Parameter estimates from response surface regression (RSREG) analysis indicated that the utilization of DF peel into dragon-passion jam provided a positive response to color acceptability. It was found that 20.22% PF juice was the maximum level required to attain a predicted color acceptability score of 7.12 (moderately liked) and when exceeding 20.22% the predicted color acceptability of the product decreased. Furthermore, the optimum formulation had a potential to compete in the marketplace with a consumer general acceptance score of 8.35 (liked very much) which was higher than the predicted acceptability score.
Magallanes, J.N., Gonzaga, A.B. and Gonzaga, N.R. (2021). Utilization of dragon fruit (Hylocereus polyrhizus) peel and passion fruit (Passiflora edulis) juice for fruit jam development. Acta Hortic. 1312, 499-506
jam, peel, passion fruit, dragon fruit, sensory evaluation