This presentation contains Dragon fruit and its botanical classifications, nutritional composition of dragon fruit, health benefits, value added products such as jam, jelly, powder, spread etc.,

2. 2
Submittedby:
NagarathnaS B
Ph.D. 1st Year
Department of PFE

3. Content
Introduction
Botanical Classification
Nutritional Composition
Health Benefits
Processed dragon fruit products
Conclusion
Case study
Reference

4. Introduction
A pitaya or pitahaya is the fruit of several cactus
species, most importantly of the genus
Hylocereus (sweet pitayas).
Pitaya (Hylocereusspp.) originated principally
from the tropical and subtropical forest regions
of Latin Americas, including North, Central and
South America (Crane and Balerdi 2005; Luders
and McMahon, 2006).
It is known as dragon fruit in Asia as its skin is
covered with bracts (scales) like dragon.

5. It is a small fruit climbing cactus that has
received world-wide recognition as an
ornamental plant for its large, scented, night-
blooming flowers.
It is a non-climacteric fruit covered with rosy-
red skin studded with green scales and its
white flesh contains many small black seeds
Other names; Strawberry pear, Night blooming
cereus, Belle of the night, Conderella plant
and Queen of the night

6. BOTANICAL CLASSIFICATION
Scientific Name : H. undatus(white), H. polyrhizus,(red) H.
megalanthus (yellow)
Family : Cactaceae
Subfamily : Cacteae
Origin : Mexico
Genus : Hylocereus
cerus derived from the Latin word cera, meaning
"wax" or "torch-like"
Average weight : 350 g
Climate : Dry tropical or subtropical with annual rainfall 20-
50 cm/yr
Harvested : Fully expanded and the skins become 85% red in
colour.

7. In India these fruits are cultivated in many
regions like Pune, Ahmednagar, Aurangabad,
Sholapur, Sangali in Maharashtra and
Karnataka
It is cultivated in wet zone, intermediate
zone and dry zone with irrigation facilities.
It is also called miracle fruit

8. Dragon fruit is enjoyed as a fresh fruit or juice,
but also is valued as a natural food colorant.
The dragon fruit cactus fruit is perhaps most
common as the red dragon fruit (the red dragon
fruit cactus fruit has red flesh or red pulp). Sweet
pitayas have a creamy pulp and a delicate
aroma.

9. The flesh, which is eaten raw, is mildly
sweet and low in calories. The seeds are
eaten together with the flesh, have a nutty
taste and are rich in lipids
It is mouth watering light sweet taste, an
intense shape and colour. it also contains
lots of water and other vital minerals with
various nutrients.
pH : 4.7 – 5.1
Brix : 11-19 °Brix (Gunasena et al, 2007).

10. Composition White flesh
dragon fruit
Red flesh dragon
fruit
Energy (kcal) 130 283
Protein(g) 0.5 0.2-1.1
Fat(g) 0.1 0.6-0.9
Carbohydrates(g) 9.5 11.2
Glucose(g) 5.5 4.7-5.7
Fructose (g) 1.9 1.8-3.2
Crude fiber(g) 0.3 0.7-1.3
Calcium(mg) 3.1- 6 2.3-10.2
Sodium(mg) 3.3 7.3-8.9
Pottasium(mg) 399.5 272-328.4
Iron(mg) 0.4 0.6-3.4
Megnesium(mg) 26.6 31.3-38.9
Phosphorous(mg) 19 27.5-36.1
Source : Gunasena et al., 2007; Kansci et al.,2008
Nutrient composition per 100 g

11. • Dragon fruit contains 0.20-1.04 % (Kanjana et
al., 2006) pectin, so its jam and jelly usually call
for added pectin.
• it has a great source of vitamin C and
water soluble Vitamins and Fibre.
• High economic value

12. Health benefits
• Prevention of memory losses
• Prevention of cancer
• Control of blood glucose level in diabetic
patients
• Prevention of oxidation
• Aiding in healing of wounds etc.
• Promote the growth of probiotics in the
intestinal tract
• Neutralize toxic substances
Source: Zainoldin and Baba, 2009.

14. The product processed from fruits have
special importance in daily diet of human
beings.
The main objective of fruit processing is to
supply wholesome, safe, nutritious and
acceptable food to consumers throughout
the year.

15. Pitaya can be converted into juice, jam, RTS
beverage, nectar, squash, red wine, etc.
It is used as a flavour in beverages.
Used to prepare Wine (Malaysia)
Red and pink pulp of dragon fruit – Coloring agent
Flower buds – to make soups and mixed with
salads
Peel- dried to extract pectin and antioxidant
It also used to produce industrialized products
such as preserve, ice cream, sherbet syrup,
yogurt, candy, pastry, spread, ketch up, fruit juice
as well as wine (Anonymous, 2006)

16. Pithaya jam
Pithaya (fully ripe)
Washing
Peeling
Pulping
Addition of sugar (1:1)
Boiling
Addition of citric acid (0.6%)
Judging of end point by cooking up to 105 °C by sheet test
Filling and storage

17. DRAGON FRUIT JELLY
Ripe firm fruit
Washing and
peeling
Extraction of
pulp and
straining
Addition of
sugar and
pectin solution
Boiling (TSS
55 °Brix)
Addition of
citric acid
(TSS 58 °Brix)
Judging of
end point
(68-70%)
Filling hot into
sterilized
bottle
Capping and
storage

18. Dragon fruit RTS
Firm ripe fruit
Washing and peeling
Pulping
Mixing with strained syrup solution
Addition of citric acid
Heating ( 85° C for 3 min)
Centrifuged at 7000 rpm/10min
Filling hot into sterilized bottles
Pasteurization at about 90 C for 10 minutes
Cooling and Storage

19. DRAGON FRUIT POWDER
• N. Yusofet et al., 2013 - studied -Functional Properties
of Spray-Dried White Dragon Fruit Juice.
• Optimum conditions for spray drying of white dragon fruit
150 °C inlet temperature, 75 °C outlet temperature and
18% of MD concentration.
• White dragon fruit powder gave the highest number of
prebiotic bacteria; B. longum and L.casei & enhancing
growth of probiotic bacteria; B. longum and L. casei.
• Functional property : Inhibit the growth of pathogenic
bacteria.(S. choleraesuis)

20. DRAGON FRUIT SPREAD
• Barcelon et al., 2015 - Consumer Acceptability
and Physico-chemical Content of Red Flesh
Dragon Fruit Spread.
• Based on 50 untrained panel members aroma
(5.9), flavour (6.1), appearance (6.04), colour
(6.3), spreadability (6.4) and general acceptability
(8.0) product is very good
• Shelf life of product found to be 4 weeks ( <1
CFU/ml in Y&M, and <25 CFU/ml in aerobic plate
count)
• Soluble solids (39.65)

21. Clean &
peeling Homogenised
Mixer transfer
into sauce pan
2:8 sugar and
above mixture
Cooked @70℃Stir until smooth
texture
Add cinnamon
vanilla & packed
it in jar

22. DRAGON FRUIT PUREE
• Wijitra Liaotrakoon et al., 2013 – studied Impact of Thermal
Treatment on Physicochemical, Antioxidative & Rheological
Properties of White-Flesh and Red-Flesh Dragon Fruit
Purees.
• Vitamin- C decreased with increasing time and temperature.
• After 90°C, the total dietary fibre content of WF and RF
showed remarkable increases from 0.95% to 1.98% and from
2.06% to 3.00%, respectively.
• Increase Antioxidative properties of both WF and RF.
• Temperature and heating time affected the rheological
parameters of WF and RF

23. DRAGON FRUIT WINE
 Nguyen Phuoc Minh 2014 - studied Various factors
influencing to red dragon fruit wine fermentation
 Ratio of pitaya : grape (9:1,) have high sensory score
16 and ethanol 12.44% compared to
(10:0,8:2,7:3,6:4).
 22°Brix,: sensory score of 16.24 and ethanol 12.57%
higher than 16, 18, 20 °Brix.
 pH 4.5 is ideal for wine fermentation increased in pH
decreases sensory score to 16.24 to 13.28 and
ethanol content 12.57 to 11.59.
 Increase in yeast ratio from 5 to 8% increases sensory
score(12.8 to 16.56 and ethanol (10.03 to 12.77%)
 Increase in fermentation time 4th day to 10th day
increase in sensory score from (13.12 to 16.24) and
ethanol content from(9.32 to12.47%).

24. DRAGON FRUIT PRODUCTS

25. COSMETIC APPLICATIONS

26. Conclusion
• Seasonal and non climatric
• Good quality dragon fruit products can be
prepared from fully ripened variety.
• Hence, there is a great potential to develop a
highly nutritious product from dragon fruit A
number of locally processed fruit products are now
available in the market.
• If quality products from dragon fruit are developed,
it might be welcomed by the consumers who have
affinity for dragon fruit round the year due to rich in
nutritive value which could help to improve
economic status of farmers.

28. PRODUCTION OF A NOVEL FRUIT-YOGHURT
USING DRAGON FRUIT
(Oshadi et al 2015)
The main objective of the present study
was to develop a fruit-yoghurt incorporated with
dragon fruit and to determine its quality
parameters.
Materials and Methods
 Development of dragon fruit-yoghurt
Plain set yoghurt samples were prepared with
different sugar (5%, 7.5%, 10% and 12.5%; w/w) and
gelatin (0.5%, 0.6%, 0.7% and 0.8%; w/w) contents
and the best concentration of sugar and gelatin was
determined based on taste and texture using a sensory
analysis

29. Scooped dragon fruit flesh was blended
and pasteurized (70 °C for 30 sec) to
obtain dragon fruit pulp.
Yoghurt were prepared using standardized
cow milk and which is mixed with dragon
fruit pulp after 5h of incubation at 41 °C.
products were stored at 4 °C.
Sensory evaluation is carried out using
semi trained panelists.

30. Determination of quality parameters of
dragon fruit yoghurt
Physicochemical analysis: Fat, pH, Titratable
acidity (AOAC method)
Microbiological analysis: Enumeration of
E.coli, yeast and moulds
Storage study were done for 20 days at 5
days interval

31. Results
The results of the consumer preference
showed that more than 75%
Physicochemical properties such as fat
percentage and pH of the raw milk were
3.5% and 6.5, respectively.

32. Estimated mean rank values for sensory attributes
of dragon-fruit incorporated yoghurt
• Treatment C with sugar (10%; w/w) and gelatin (0.8%) was
selected to develop the final fruit yoghurt considering the
highest mean rank values recorded for its sensory attributes
Treatment Color Aroma Taste Texture Overall
acceptability
5%DFJ (a) 26.5a ± 0.80 38.7c ± 1.21 26.5c ± 0.68 30.5b ± 0.69 29.0b ± 1.29
7.5% DFJ (b) 34.5a ± 0.49 43.8c ± 0.49 34.5c ± 0.83 36.5b ± 0.79 34.5b ± 0.77
10% DFJ (c) 114.5a ± 0.49 120.2a ± 0.49 132.5a ± 0.30 118.9a ± 0.67 114.5a ± 0.50
12.5% DFJ (d) 100.5a ± 0.82 96.9b ± 0.65 93.5b ± 0.81 94.4a ± 0.77 106.6a ± 0.91
Normal fruit
yoghurt (e)
101.5a ± 0.49 77.9d ± 0.50 90.5b ± 0.77 97.2a ± 0.87 95.8a ± 0.84

33. The total solid, solid-non-fat (SNF), and
fat contents of the developed product
were 23.58%, 9.639% and 3.2%,
respectively.
They observed that the fat content and
total solid content of the set yoghurt
ranged from 2.8 to 3.74% and 22.19 to
26.15%, respectively.
The developed product had a pH value of
3.95 to 4.05 and a titratable acidity value
of 0.8% to 1.25% it is increased during
storage

34. The Titratable acidity of yoghurts increased
over the storage period. And pH is
decreased

35. Yeast and mold populations in the
developed dragon fruit yoghurts did not
exceed 103 CFU/g until the 15 day of
storage period.
E. coli was not detected in all the yoghurts
during storage, thus, showing hygienic
production procedure.
The shelf-life of the dragon fruit yoghurt
was 15 days under refrigerated conditions
(4 °C).

36. Conclusion
Dragon fruit can be effectively used for the
development of set fruit-yoghurts.
The highest sensory properties were
observed in the product which consisted of
10% dragon fruit juice, 10% sugar and 0.8%
gelatin.
Developed product had 23.58 % total solids,
9.64% solid-non-fat and 3.2% fat
Dragon fruit yoghurt can be stored for 15
days under refrigeration conditions (4°C)
without changing its quality parameters.

37. References
• Crane, J. H. and Balerdi, C. F. 2005. Pitaya
growing in the Florida home landscape. IFAS
Extension, 1-9.
• Luders, L. and G. McMahon. 2006. The pitaya or
dragon fruit (Hylocereus undatus). Agnote, 778:1-
4.
• Zainoldin, K. H., Baba, A. S. 2009. The Effect of
Hylocereus polyrhizus and Hylocereus undatus on
Physicochemical, Proteolysis, and Antioxidant
Activity in Yogurt, International Scholarly and
Scientific Research & Innovation, 3: 12-20.

38. • Zainoldin, K.H., Baba, A.S. 2009. The Effect of
Hylocereus polyrhizus and Hylocereus undatus on
Physicochemical, Proteolysis, and Antioxidant
Activity in Yogurt, International Scholarly and
Scientific Research & Innovation, Vol:3, No:12.
• Chemah, et al., .2010. Determination of pitaya
seeds as a natural antioxidant and source of
essential fatty acids, International Food Research
Journal 17: 1003-1010.
• Wichienchot et al.,2010. Oligosaccharides of
pitaya (dragon fruit) flesh and their prebiotic
properties, Food Chemistry 120 , page no 850–
857.

39. • Nurliyana et al., 2010. Antioxidant study of pulps and
peels of dragon fruits: a comparative study ,
International Food Research Journal 17: 367-375.
• Jamilah, B et al., 2011. Physico-chemical
characteristics of red pitaya (Hylocereus polyrhizus)
peel, International Food Research Journal 18: 279-
286.
• HyoenJi Kim et al.,2011. Comparative Antioxidant and
Antiproliferative Activities of Red and White Pitayas
and Their Correlation with Flavonoid and Polyphenol
Content, Journal of Food Science, Vol. 76,
• Norazelina Sah Mohd. Ismail, et al., 2012, Extraction
and Characterization of Pectin from Dragon Fruit
(Hylocereus polyrhizus) using Various Extraction
Conditions, Sains Malaysiana 41(1): 41–45.

40. THANK YOU
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