TẠP CHÍ CÔNG THƯƠNG ĐIỆN TỬ - CƠ QUAN THÔNG TIN LÝ LUẬN CỦA BỘ CÔNG THƯƠNG
Tạp chí Công Thương - Các kết quả nghiên cứu
Quay về Tạp chí Công Thương
e-ISSN 3093-3994
ISSN 0866-7756
DOI: 10.62831
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Issue: Số 23 - Tháng 8 - 2026 Hóa học - Công nghệ thực phẩm

Application of germinated red-fleshed dragon fruit seeds (Hylocereus polyrhizus) in biscuit production

Published: September 7, 2026

Abstract

Red-fleshed dragon fruit seeds are a valuable processing by-product that may be nutritionally enhanced through germination. This study investigates the use of germinated dragon fruit seeds in biscuit production and evaluates several pretreatments, including hot-air drying at 50 - 60°C, roasting at 120°C for 10 minutes, and combinations of drying and roasting. Treatments were assessed based on total fat, total polyphenol content, DPPH free-radical scavenging activity, and color parameters in both germinated seeds and finished biscuits. The results show that drying germinated seeds at 50 - 60°C to 5% moisture content followed by roasting at 120°C for 10 minutes was the most suitable pretreatment. This condition produced biscuits with favorable sensory quality while maintaining relatively high levels of bioactive compounds, supporting the valorization of dragon fruit seed by-products in value-added food products.
Keywords
dragon fruit seeds germination biscuits

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