Citation
M. S. Nizam H., . and Azlina M., . and Musawirah A. G., . and Hazniza A., . and Rosmawati O., . (2010) Effect of fermentation time on some nutritive properties of red dragon fruit Hylocereus polyrhizus. [Proceedings Paper]
Abstract
The red dragon fruit Hylocereus polyhrizus have recently drawn much attention of growers worldwide. This vine cacti were from subfamily Cactoideae contains many varieties such as red white and yellow with edible fruits. Amongst all the red variety is more preferable to be cultivated and studied due to its attractive red-purple colour and economic value as food products. In this study the red dragon fruit was undergo natural fermentation in a controlled environment. Thus this study was conducted to determine the effect of different fermentation time on some nutritive properties of fermented red dragon fruit namely 30 40 and 50 days. Results indicated that the fermented red dragon fruit in day 30 were high in lactic acid total soluble solid TSS and protein contents compared with control. Results also indicated a trend of TSS and protein contents between each fermentation time. The TSS and protein contents were initially increased at day 30 and slowly decreased at day 40 however increased again at 50 days of fermentation. The fermentation trend was contributed by the activities of endogenous microorganisms in the red dragon fruit during the natural fermentation process.
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Abstract
The red dragon fruit Hylocereus polyhrizus have recently drawn much attention of growers worldwide. This vine cacti were from subfamily Cactoideae contains many varieties such as red white and yellow with edible fruits. Amongst all the red variety is more preferable to be cultivated and studied due to its attractive red-purple colour and economic value as food products. In this study the red dragon fruit was undergo natural fermentation in a controlled environment. Thus this study was conducted to determine the effect of different fermentation time on some nutritive properties of fermented red dragon fruit namely 30 40 and 50 days. Results indicated that the fermented red dragon fruit in day 30 were high in lactic acid total soluble solid TSS and protein contents compared with control. Results also indicated a trend of TSS and protein contents between each fermentation time. The TSS and protein contents were initially increased at day 30 and slowly decreased at day 40 however increased again at 50 days of fermentation. The fermentation trend was contributed by the activities of endogenous microorganisms in the red dragon fruit during the natural fermentation process.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP248.14 I61 2008 Call Number. |
| AGROVOC Term: | Cactaceae |
| AGROVOC Term: | Hylocereus |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Time |
| AGROVOC Term: | Controlled environment |
| AGROVOC Term: | Nutritional status |
| AGROVOC Term: | Lactic acid |
| AGROVOC Term: | Protein content |
| AGROVOC Term: | Nutritive value |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/13188 |
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