Enhancing the quality and consumer satisfaction of dragon fruit beverage production: The effects of geological origin and processing conditions.

ABSTRACT:

Objectives

In this study, the impacts of various processing parameters on the quality and consumer satisfaction of dragon fruit beverages were investigated in order to establish an informative framework for the manufacturing of commercial dragon fruit beverages, focusing on health benefits and safety for consumers, and sensory appeal of the products.

Methods

This study employed various analytical methods to quantify some important phytochemical compounds in dragon fruit juice such as total and reducing sugars, vitamin C, betacyanins, anthocyanins, polyphenol, and so forth. This study also employed the Box-Behnken response surface experimental design to optimize various processing parameters for quality and consumer satisfaction, which include enzymatic pectin hydrolysis para

SUBMITTER: Pham TV 

PROVIDER: S-EPMC11622313 | biostudies-literature | 2024 Oct-Dec

REPOSITORIES: biostudies-literature