Development and Optimization of Compressed Food Rations from Red-Fleshed Dragon Fruit (Hylocereus polyrhizus)

Pham Van Thinh; Tran Thi Phuong Thao; Dang Thi Ngoc Tho; Nguyen Thi Phuong  Mai; Nguyen Manh Ngoc Bao; Vo Trung Tinh; Tran Thien Hien

Authors

Pham Van Thinh Faculty of Food Science and Technology - Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, 70000 Vietnam
Tran Thi Phuong Thao Faculty of Food Science and Technology - Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, 70000 Vietnam
Dang Thi Ngoc Tho Faculty of Food Science and Technology - Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, 70000 Vietnam
Nguyen Thi Phuong Mai Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 70000 Vietnam
Nguyen Manh Ngoc Bao Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 70000 Vietnam
Vo Trung Tinh Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 70000 Vietnam
Tran Thien Hien Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 70000 Vietnam

Keywords:

Red-fleshed dragon fruit, Compressed food ration, Baking, Vitamin C

Abstract

This study developed a production process for compressed food ration (CFR) from Hylocereus polyrhizus (red-fleshed dragon fruit) with the aim of creating a convenient, nutrient-rich product with extended shelf life. The effects of baking temperature (90–120°C), baking time (30–75 min), and juice-to-ingredient mixing ratio (0.75:5–1.5:5, w/w) on key nutritional parameters such as vitamin C content, total polyphenol content, reducing sugar concentration, and DPPH free radical scavenging activity and were systematically evaluated. The optimal processing conditions were identified as a baking temperature of 100°C, a baking time of 60 min, and a juice-to-ingredient ratio of 1:5 (w/w). Under these conditions, the CFR exhibited the highest nutritional values, with vitamin C content of 150.42±0.4 mg/100 mL, total polyphenols of 456.1±1.5 mg GAE/100 g, reducing sugars of 1.51±0.03 g/L, and DPPH inhibition capacity of 32.07±0.4%. Sensory evaluation conducted according to Vietnamese Standard TCVN 3215:1979 yielded a total score of 16.67/20, with taste achieving the highest weighted score (6.38), confirming the product’s appealing flavor, stable appearance, and desirable texture. In conclusion, CFR formulated from red-fleshed dragon fruit demonstrated high nutritional value, strong antioxidant potential, and favorable sensory attributes, supporting its development as a functional, convenient, and sustainable food product.

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