期刊名称：Journal of Tourism, Hospitality and Culinary Arts
印刷版ISSN：1985-8914
电子版ISSN：2590-3837
出版年度：2011
卷号：3
期号：1
页码：89-98
语种：English
出版社：Penerbit UiTM Malaysia
摘要：Three types of pitaya fruits Hylocereus polyrhizus, Hylocereus undatus and Selenicereus megalanthus were subjected to colour evaluation, proximate test, physicochemical analysis and consumer acceptance test. Morphologically, red pitaya have red violet pulp while white pitaya and yellow pitaya both have white pulp. The other significant difference is the peel colour; yellow pitaya are differentiated from the other two pitaya by their significant yellow peel as compared to red and white pitaya which have red peel. L, a* and b* values for the pitaya pulp are 25.3, 27.8 and -1.1 for red pitaya, 54.9, 0.5 and 2.3_ for white pitaya and 21.9, 30.9 and -2.1 for yellow pitaya. Red pitaya peel had 37.9, 40.0 and 10.7 for its L, chroma and hue value. Seeds contained the highest protein andfitt (p < 0.05) with value of 23.1 to 28.6% and 18.8 to 22.8% respectively. Pitaya peel contained the highest ash content ranging from 15 to 28.8% while pulp contained the highest carbohydrate ranging from 86.3 to 90.6%. pH value for pitaya fruits pulp and peel range between 4.6 to 4.7 and 5.3 to 5.5. Whitered and yellow pitaya had 19.3 g/L and 17.9 g/L respectively. Hedonic sensoryanalysis indicated that red pitaya was preferred in terms of its sweetness andoverall liking. Red pitaya fruit showed potential to be developed into otherfood products due to its distinct red colour and was the most preferred choicein overall sensory hedonic tests.
