Standardization and Biochemical Analysis of Dragon Fruit (Hylocereus undatus) Mayonnaise

Author: K. Jagadeeswari, Libin John, Febin Shaji, K.N. Satheeshan, R. Philip Sridhar, Ivan Wilson and Jenita Thinakaran

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Abstract

Dragon fruit is considered as a super fruit with tremendous health benefits including anticancer properties. A dragon fruit mayonnaise was standardized to evaluate the biochemical properties as part of research carried out at School of Agricultural Sciences in Karunya Institute of Technology and Sciences, Coimbatore. The stability, consistency and rancidity of mayonnaise are major challenges as the major ingredients are required to be added in right amounts with the right type of blending. The treatments used in this experiment were: plain mayonnaise without egg, plain mayonnaise with egg, mayonnaise with dragon fruit and no egg, mayonnaise with dragon fruit and with egg. The biochemical properties (titratable acidity, pH, vitamin C, protein, ash, moisture and carbohydrate content) of the different mayonnaise combinations were assessed. The highest protein (34.67g/100g) sand carbohydrate content (20.74g/100g) were observed in mayonnaise with dragon fruit and egg, as compared to all other treatments. Dragon fruit mayonnaise with no egg exhibited the highest vitamin C content (5.62mg/100g), which could be attributed to the presence of dragon fruit in the mayonnaise. The fat content was significantly lower in the dragon fruit mayonnaise as compared to plain mayonnaise (both with and without egg). The results indicated that the fat content is lowered due to addition of dragon fruit in the mayonnaise. Efforts are underway to develop low-calorie versions of plant-based mayonnaise with potential health benefits.

Keywords

Dragon fruit, mayonnaise, low-fat, vitamin C, antioxidants

Conclusion

Based on the present study, it was observed that dragon fruit mayonnaise contained more protein and ash compared to plain mayonnaise. Also, dragon fruit mayonnaise is rich in Vitamin C which is significantly important for health, which and was not present in plain mayonnaise. Above all, dragon fruit mayonnaise contained reduced fat content. Developing low-fat mayonnaise has several challenges in maintaining the viscosity and stability. Acidity may be enhanced by adding lime or vinegar. The findings of this study are useful not only in providing information on the nutritional content of dragon fruit mayonnaise, but also in improving public awareness and understanding of healthy food choices.

References

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How to cite this article

K. Jagadeeswari, Libin John, Febin Shaji, K.N. Satheeshan, R. Philip Sridhar, Ivan Wilson and Jenita Thinakaran (2023). Standardization and Biochemical Analysis of Dragon Fruit (Hylocereus undatus) Mayonnaise. Biological Forum – An International Journal, 15(5): 893-896.