TẠP CHÍ CÔNG THƯƠNG ĐIỆN TỬ - CƠ QUAN THÔNG TIN LÝ LUẬN CỦA BỘ CÔNG THƯƠNG
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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

Determination of fermentation conditions for red-fleshed dragon fruit juice (Hylocereus polyrhizus) supplemented with kombucha and its application in gummy candy production

Published: September 7, 2026

Abstract

This study determines suitable fermentation conditions for red-fleshed dragon fruit juice supplemented with kombucha and evaluates its application in gummy candy production. Red-fleshed dragon fruit juice at 15% (w/v), supplemented with kombucha and fermented for 48 hours at room temperature (28–32°C), produced a fermented juice with pH 3.20 ± 0.02, soluble solids of 4.77 ± 0.23 °Bx, L* = 23.67 ± 0.58, and a* = 40.67 ± 0.58. Gummy candies formulated with 20% (w/w) of the fermented juice achieved the highest overall sensory score of 4.8/5. The findings demonstrate the potential of combining kombucha fermentation with red-fleshed dragon fruit to develop convenient, value-added functional food products.
Keywords
kombucha red-fleshed dragon fruit Hylocereus polyrhizus fermentation gummy candy

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