Osmotically Dehydrated of Undergrade Dragon Fruit

Abstract

Objective of this research was preserved undergrade dragon fruits by using Thai traditional preservative method which use osmotically dehydration technique to convenient consumption and increase consumer choice. This research studied the citric acid concentration of 0.3%, 0.5%, 0.7% and 0.9%. that effect in chemistry quality analysis and microbial quality analysis revealed that 0.9% citric acid had the highest amount of invert sugar and total number of microorganisms, yeast and mold did not exceed the standard. Result of studied the optimum drying conditions at temperatures of 65, 70 and 75 °C. It was found that the osmotically dragon fruit was dried at 70 °C for 12 hours, moisture content did not exceed 18%, not found brown reaction. Consumer acceptance test revealed that consumer liked product slightly too moderately with 80% acceptance and 70% purchasing decisions.