MSc

The present study entitled “Quality beverage production from dragon fruit (Hylocereus
undatus)” was carried out in the Department of Post Harvest Technology, College of Agriculture,
Vellayani during the period 2019-2021, with the objective to standardize the blended and
functional Ready To Serve beverages from dragon fruit and to utilize dragon fruit peel as a natural
colourant in beverage production.
The study was carried out as three independent experiments with good quality ripe dragon
fruit with white flesh with pink skin, (Hylocereus undatus) of uniform maturity procured from
farmer’s field.
Dragon fruit RTS beverage was standardized with 11 per cent fruit juice and 11 per cent
sugar content and 0.3% acidity.
Blended dragon fruit RTS beverages were prepared by mixing dragon fruit juice with
pulp/juices of lime, pineapple and watermelon in nine different ratios and were compared with
pure dragon fruit RTS beverage to explore the possibility of efficient blending. Based on
organoleptic evaluation, dragon fruit: lime in 80:20 ratio, dragon fruit: pineapple in 50:50 and
dragon fruit: watermelon in 10:90 ratio were selected as best blended beverages. Though the pure
RTS beverage had highest antioxidant activity (63.8%), maximum beta-carotene (0.193mg 100ml1
) content was recorded in dragon fruit: watermelon blended beverage. On analysing the cost of
production, it was seen that blended beverages with pineapple or watermelon were economical
compared to pure beverage.
Dragon fruit based functional RTS beverages were prepared by incorporating functional
ingredients viz., ginger, mint and aloe extract at different concentration. Based on organoleptic
evaluation, 1 per cent ginger extract, 2 per cent mint extract and 3 per cent aloe extract were
selected as best concentrations for functional beverages. RTS beverage with 1 per cent ginger
extract had highest ascorbic acid (9.09mg 100g-1
) and beta-carotene content (0.186mg 100ml-1
),
whereas pure RTS beverage had maximum antioxidant activity (63.8%). There was no significant
difference between cost of production of functional RTS beverage with ginger or aloe extract and
pure RTS beverage.
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Chemical preservation by 120ppm benzoic acid without pasteurization was identified as
the efficient preservation method for blended and functional dragon fruit RTS beverages.
Hydro extraction of fresh dragon fruit peel pieces in 1:10 solid to solvent ratio for 24 hours
under ambient condition was standardized as the best method for betalain colour extraction.
Beverages were prepared by replacing the water content with the colour extract in four
different concentrations and were evaluated for quality parameters along with pure dragon fruit
RTS beverage with no colour. Beverage with 40 and 50% water replacement with colour extract
had superior chemical, nutritional (ascorbic acid, betalain content and antioxidant-properties) and
organoleptic qualities and could be prepared without any additional expenses, hence selected for
storage studies for two months.
When the selected blended, functional beverages and coloured beverages were analysed
for storage stability, chemical parameters viz., TSS, acidity, reducing sugar and total sugar had
increased and nutritional parameters viz., ascorbic acid, beta-carotene content/ betalain content and
antioxidant activity and sensory scores had decreased with storage period. All the beverages were
microbiologically safe for a period of two months.
The study proved that dragon fruit could be effectively utilized for beta carotene rich
blended and functional RTS beverages. Nutrient rich coloured beverages could be developed using
the betalain rich peel, thus proving the possibility of efficient waste utilization.