Development of Dragon Fruits Based Jam and their Quality Evaluation

Abstract

The herbaceous perennial climbing cactus known as dragon fruit (Hylocereus spp.), belonging to the family Cactaceae, thrives in dry, tropical or sub-tropical climates with annual rainfall ranging between 20–50 inches. Despite its significant nutritional and medicinal value, this superfruit remains underutilized due to the absence of standardized processing and preservation techniques. This study aimed to develop and standardize processing technologies to preserve dragon fruit and promote its consumption in processed forms, thereby ensuring its availability throughout the year. Comprehensive physicochemical analyses revealed that dragon fruit is rich in essential nutrients, antioxidants, and minerals. However, its high perishability poses a major challenge.Various processed products, including jam, jelly, and ready-to-serve (RTS) beverages, were prepared using dragon fruit. Natural sweeteners such as honey and sugar were used in the preparation of jams and jellies, while stevia was employed as a sweetener in RTS beverages. The products were evaluated for physicochemical, microbiological, and sensory properties over a storage period of 180 days, with observations taken at 30-day intervals (30, 60, 90, 120, 150, and 180 days). Storage was conducted under both ambient room temperature and low temperature conditions (5°C). Results indicated that the nutritional quality of all products remained stable, with minimal nutrient losses observed under both temperature conditions. Microbiological analyses confirmed that the jam and jelly remained safe for consumption throughout the 180-day period under both storage conditions. The RTS beverage remained microbiologically safe for up to 60 days at both temperatures and up to 120 days under low-temperature storage. Sensory evaluations by panelists indicated high acceptability, with ratings ranging from \"liked very much\" to \"liked moderately,\" even after 120 days of storage. Standardized protocols for processing, storage time, and storage conditions were successfully developed, ensuring product stability and safety. Shelf-life studies concluded that the processed products remained stable for up to six months with minimal nutrient degradation. This research underscores the potential of the underutilized dragon fruit in enhancing dietary diversity and promoting nutritional security through value addition and preservation.

Introduction

Dragon fruit (Hylocereus spp.) is a recently introduced fruit in India that has gained popularity due to its high nutritional value, antioxidant properties, attractive appearance, and pleasant flavor. India primarily imports dragon fruit from Southeast Asian countries, but cultivation is expanding locally, especially in Gujarat, Karnataka, and Maharashtra. Globally, dragon fruit production is expected to grow significantly.

Nutritionally, dragon fruit is rich in minerals like potassium, iron, calcium, fiber, antioxidants, and essential fatty acids. Its red flesh contains betacyanin pigments, adding health benefits. Due to its high pectin content, dragon fruit is suitable for making jams and jellies.

The study focuses on developing value-added processed products from dragon fruit, particularly jam, aiming for good shelf life and cost-effective processing. Fresh dragon fruits were processed into jam using varying levels of sugar, honey, pectin, and citric acid, stored under different conditions, and tested over 180 days.

Physico-chemical analysis showed the jam had high moisture (35-40%), moderate acidity (0.45-0.50%), slightly acidic pH (3.75-3.80), low protein (0.79-0.90%), low fat (0.54-0.58%), and varying total solids (24.9-27.4%). Honey increased moisture and acidity due to its water content and natural acids. Total solids influenced jam texture and stability, with higher solids linked to thicker consistency.

The research suggests that different formulations affect the jam’s nutritional and sensory qualities, emphasizing the potential for creating nutritious, shelf-stable dragon fruit products.

Conclusion

The experimental design involved a total of nine treatments for dragon fruits pulp jam (DFP). A. DFP Jam Treatments • S1 : 1000 g DFP + 100% Sugar + 0.5 % Pectin + 0.5% Citric Acid (Control) • S2 : 1000 g DFP + 100% Sugar + 1.0 % Pectin + 0.5% Citric Acid • S3 : 1000 g DFP + 100% Sugar + 1.5 % Pectin + 0.5% Citric Acid • S4 : 1000 g DFP + 50% Sugar + 50% Honey + 0.5 % Pectin + 0.5% Citric Acid • S5 : 1000 g DFP + 50% Sugar + 50% Honey + 1.0 % Pectin + 0.5% Citric Acid • S6 : 1000 g DFP + 50% Sugar + 50% Honey + 1.5 % Pectin + 0.5% Citric Acid • S7 : 1000 g DFP + 100% Honey + 0.5 % Pectin + 0.5% Citric Acid • S8 : 1000 g DFP + 100% Honey + 1.0 % Pectin + 0.5% Citric Acid • S9 : 1000 g DFP + 100% Honey + 1.5 % Pectin + 0.5% Citric Acid Sensory analysis played a crucial role in determining consumer preferences for the three products. DFJ Jam formulations with higher sugar content were firmer and sweeter, while honey-based formulations were preferred for their smoother texture and more complex flavor. B. Impact of Sugar and Honey on DFJ For DFJ Jam, the study found that higher sugar concentrations (750g) produced firmer jams with a more traditional texture and sweetness, which are characteristics typically favored by many consumers. However, as the formulations incorporated more honey (100g and 200g), the jams became softer, smoother, and less sticky, offering a distinct mouthfeel. The presence of honey in the jam formulations not only reduced the sugar content but also improved the overall flavor complexity, creating a more balanced and natural sweetness. These findings are aligned with current trends in the food industry, where there is a growing interest in reducing the amount of refined sugar in products without sacrificing taste.

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Copyright

Copyright © 2025 Jitendra Kumar, Krishna Kumar Patel, S. K. Goyal, Yashwant Kumar Patel. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.