Issue: Số 26 - Tháng 12 - 2022Hóa học - Công nghệ thực phẩm
Impacts of drying temperature and time on the quality of dragon fruit flower (Hylocereus costaricensis)
Published: August 1, 2026
Abstract
This study investigates the impacts of drying temperature and drying time on the quality of dragon fruit flower buds. In this study, experiments are conducted at the drying temperature of 50oC, 55oC, 60oC, 65oC and 70oC with the humidity of 10%. Evaluated criteria are moisture, total polyphenol content, antioxidant activity and sensory evaluation of the product. The study’s results show that when the drying temperature is of 5 for 5 hours and the moisture is of 9.32%, the polyphenols total content is of 35.18 mgGAE/g dry matter and the antioxidant activity is 634.23 (µmol TEAC/g dry matter). The processed product has a high colour value with the L* value of 25.59 and the a* value of 37.83, and it has high sensory evaluation scores for colour (3.65), flavour (3.75), and taste (3.45).
Keywords
dragon fruit flowerbioactive compoundsdrying temperaturedrying time.
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