ẢNH HƯỞNG CỦA NHIỆT ĐỘ TRONG QUÁ TRÌNH SẤY ĐẾN CHẤT LƯỢNG BỘT VỎ QUẢ THANH LONG RUỘT ĐỎ (Hylocereus polyrhizus)

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 65^oC) 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 55^oC 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%).