A.H.M.Mufas(1) and O.D.A.N.

Perera(1)

Study on development of pitaya fruit

(Hylocereus undatus) incorporated ice cream;
an alternative solution to the pitaya
cultivators in Sri Lanka
(1) Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition,
Wayamba University of Sri Lanka, Sri Lanka. (email: [email protected])

Abstract - Study was conducted to determine the Pitaya fruit is perhaps most common as the red
composition of pitaya (Hylocereus sp.) pulp, to develop pitaya fruit (red flesh or red pulp), sweet pitaya fruit
an ice-cream incorporated with pitaya pulp and to (with creamy pulp) and a delicate aroma. To prepare
evaluate the shelf life of the pitaya pulp incorporated for consumption, the fruit is cut open to expose the
ice cream. Ice-cream samples were prepared with three flesh which is eaten raw. It is mildly sweet and is
different proportions of pitaya pulp, 12%, 15% and known to be low in calories. The seeds are eaten
18% (w/w). A sensory evaluation was done by seven- together with the flesh, have a nutty taste and are rich
point Hedonic scale on 20 semi-trained panellists. in lipids (Abdul Azis Ariffin et al., 2008).
Physico-chemical and microbial analyses were
conducted during storage. The ice-cream with 12% Pitaya fruit is known to be rich in nutritive value
(w/w) pulp yielded the highest consumer preference. (Taiwan Food Industry Development and Research
Authorities, 2005) with the pulp containing 82.5-83%
Keywords - Pitaya, Vitamin C, Ice-cream, value moisture, 0.16-0.23% protein, 0.21- 0.61% fat, 0.7-0.9%
addition fiber, 6.3-8.8 mg calcium, 30.2-36.1 mg phosphorous,
0.5-0.61 mg iron and 8-9 mg vitamin C.

Introduction
The shelf life of pitaya fruit is drastically reduced
Pitaya is the fruit of climbing wine cactus species with the movement of fruits from in and out of cold
of the genus Hylocereus sp. (sweet pitayas) commonly storage (Gunasena et al, 2006). Evidence show that
referred to as dragon fruit. It has received worldwide after harvesting the respiratory rate decreases and the
recognition not only as an ornamental plant but also weight loss increases showing visible shriveling within
as a fruit crop. Currently, it is cultivated in at least 22 eight days of storage (Arevalo-Galarza and Ortiuz-
countries in the tropics including Australia, Cambodia, Herrnandes, 2004) leading to post harvest losses,
China, Malaysia, Thailand, Bangladesh and Sri Lanka therefore, alternative methods are required to reduce
(Mizrahi and Nerd, 1999; Nerd et al., 2002; Nobel and the post harvest losses to extended the shelf-life as of
Barerra, 2002). A Pitaya fruit fetches a higher price the fresh fruit.
than a durian, the “king of fruits” in Southeast Asia.
The agronomic practices are easier and less expensive, The main objectives of this research were (i) To
with fewer pests and diseases. The biggest advantage analyze the proximate composition of pitaya fruit pulp
however is that it will grow for about 20 years, and one and pitaya incorporated ice cream. (ii) To assess the
hectare could accommodate about 800 dragon fruit nutritional quality, sensory attributes and storage
plants. It is a fast return perennial fruit crop with full stability of the prepared ice cream. (iii) Reduce the post
production after five years (Gunesena et al, 2006). harvest economical losses of pitaya fruit and to

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Proceedings of the Third International Symposium,
SEUSL: 6-7 July 2013, Oluvil, Sri Lanka

motivate the cultivators to produce more to reach shelf 1700, Italy) for around one hour. The final product was
sufficient stage. dispensed into 300 small cups (150mL) and was kept
under frozen condition (-140C).

Methodology Table 1:
Formulaon of pitaya fruit incorporated
Collection of Samples ice cream.
Eighty fresh ripened pitaya fruits were purchased
from Makandura farm located 1.5 km from Ingredients T1 T2 T3
department of Food Science and Technology and
transported to Food Processing laboratory of Fresh milk (g) 400 400 400
Department of Food Science and Technology, Faculty Whipping cream (g) 300 300 300
of Livestock Fisheries and Nutrition, Wayamba
Sugar (g) 120 120 120
University of Sri Lanka where it kept for a day under
the refrigeration condition. Pitaya pulp (%) 12 15 18
Stabilizer 10 10 10
Chemical analysis of dragon fruit pulp Egg yolk (g) 80 80 80
The Moisture of pitaya pulp was determined by
Lime juice (mL) 5 5 5
drying at 100-105oC for 24 hours (AOAC 2004,). The
acidity was expressed as anhydrous citric acid after
titrating with 0.1M NaOH and the pH was measured Sensory analysis
by a pH meter (metrohm, mode 780, Dutchland) The Sensory evaluation for each ice cream sample was
ascorbic acid content in the product was estimated by carried out with 20 semi-trained panelists after two
a titrimetic method (Brody, 1994). An AOAC method days of preparation of ice cream on texture, flavor,
(2004) was used to determine ash content of the appearance and overall acceptability, Flavor and color
sample. Total soluble solids (TSS) were determined by were determined during storage up to 16 weeks in
using a refrectometer (N-4E, Japan). biweekly intervals. The scores were analyzed by
Friedman ranking test (p<0.05) and mean separation
Processing of pitaya pulp incorporated ice (Meilgaurd, 1999) using MINITAB 11.
cream
Pitaya pulp was separated from the skin by Microbiological analysis
peeling or scooping out the fruity flesh. They were cut Total plate counts were determined in serial
into (1x1cm) small pieces, and were blended for 2 dilutions for each ice cream sample in weeks by using
minutes to obtain a homogenous mixture. All pulp poured plate method (FDA, 2004).
thus collected was bundled into a muslin cloth and the
content was immersed in hot water at 63oC for 2 Physical analysis
minutes. Three different formulations of ice cream Complete melting time was measured according
were made (Table 1) by mixing of fresh milk, whipping to Guven and Karaca (2002) method . 25 g of tempered
cream and sugar and then adding egg yolk and beating samples were left to melt (at room temperature, 20oC)
to obtain a homogenized liquid mixture meanwhile on a 0.2 cm wire mesh screen above a beaker and the
different proportion of fruit pulp was added to the complete melting time of the ice cream was
three formulations. Ice cream mix was kept under determined. TSS of ice cream was estimated using a
refrigeration condition at 4oC for 3 hours for aging, handheld refrectrometer (N-4E, Japan). The overrun
stabilizer (cremodan) was added to the mix and of the final product was calculated using Eq. 1 as
beating was continued to incorporate air. Creaming described in (Akin, 1990).
was continued in an ice cream maker (CICM, mode

[2]
 A.H.M.Mufas and O.D.A.N.Perera
Study on development of pitaya fruit (Hylocereus undatus)
incorporated ice cream; an alternative solution to the
pitaya cultivators in Sri Lanka

Overrun = Table 2:
Weight of unit mix-weight of Equal Sensory evaluaon results ‐ Mean scores
volume of ice-cream given by panelists for different treatments
×100% (1)
Weight of equal volume of ice-cream
with Standard deviaon.

Character p value mean ±SD

Chemical analysis
pH, titratable acidity, fat content and protein Texture 0.005 5.48 0.718
content of ice cream samples were measured using
Flavor 0.002 5.53 0.671
different laboratory techniques recommended by
AOAC (1995). The samples were analyzed weekly for Appearance 0.000 5.58 1.041
16 weeks of storage at -14oC. The pH of ice cream was Overall Acceptability 0.000 5.51 1.073
measured by using a laboratory pH meter and
titratable acidity was measured by titrating 10.0 mL of
filtered ice cream with 0.1 M NaOH using There was significant difference between the
phenolphthalein as an indicator. The dry matter of sensory characters (p< 0.05). When the pitaya pulp
milk samples was determined by exposing to 100±1oC content was increased, the overall acceptability was
for 3.5 h using an air oven (Akin, 1990), fat content in reduced it may be due to the increased level of pectin
dry basis was determined by using soxlet method and present in pitaya pulp and the change in the texture of
for the estimation of protein, kjeldahl analysis was pitaya ice cream: “fig1”. According to the sensory
conducted on dry ice cream sample. evaluation results, formula of 12% of pitaya pulp was
selected as most acceptable for final product. Although
Results and discussion the freezing temperature reduces the total microbial
The proximate compositions of pitaya pulp and count to a lower level since the chemical reaction is
pitaya incorporated ice cream is tabulated as below. continued, it cannot be completely stopped thus
The composition of fresh dragon fruit pulp such as resulted the changes in pH, titratable acidity and brix
moisture, TSS, reducing sugar, non-reducing sugar, value.
total sugar, and ash, pH, acidity and vitamin C There was no significant difference (p>0.05)
contents recorded in Table 2. The results obtained between the pH of pitaya ice cream during storage
are in good agreement with those of ICBF (1992) time up to 12 weeks (table 4) But thereafter, the
and Morton (1987). The result of vitamin C changes were significant. There was slight increase in
content 10.90 mg/100g supported by Teddy (2008) the pH probably due to oxidation reaction of
who reported 9 mg/100 gm, beside this pH (4.20) antioxidants, chemical and bio chemical mechanism
and acidity (0.45) also closely related. (Hui, 2006).

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Proceedings of the Third International Symposium,
SEUSL: 6-7 July 2013, Oluvil, Sri Lanka

Table 3:
Comparison of the composion of pitaya fruit pulp and pitaya incorporated ice cream

Parameters Pitaya fruit pulp Pitaya incorporated ice cream

Moisture (%) 81.20±0.05 60.42±0.04

Ash (%) 0.41±0.03 3.7±0.16
Reducing sugar (%) 4.20±0.06 *
Non-reducing sugar (%) 3.60±0.03 *
Total sugar (%) 7.80±0.01 *
TSS 10.5±0.02 31.5±0.01
pH 4.50±0.01 6.56 ±0.03
Titratable Acidity (%) 0.43±0.04 0.15±0.01
Vitamin-C (mg/100g) 8.30±0.04 *
Dry matter content (%) 11.80±0.04 39.58±0.28
Protein (%) * 7.73±0.34
Fat (%) * 45.37±0.99
Moisture (%) 81.20±0.05 60.42±0.04

* Not Determined

Table 4:
Chemical and physical characteriscs of pitaya incorporated ice cream during the storage

Period of Flavor color pH Over run Complete Microbial Remarks

storage value (%) melting time(s) count
(Weeks)
(log cfu/mL)

0 fresh Light yellow 6.56a 22.84a 4572 ± 20a 4.75 Good

2 fresh Light yellow 6.56a 22.82a 4585 ± 12a 4.48 Good
a a a
4 fresh Light yellow 6.55 22.79 4596 ± 22 4.23 Good
6 fresh Light yellow 6.55a 22.78a 4610 ± 20a 4.18 Good
a a a
8 fresh Light yellow 6.55 22.76 4615 ± 31 3.62 Good
10 fresh Light yellow 6.54a 22.73a 4635 ± 15b 3.45 Good
a b b
12 fresh Light yellow 6.54 22.54 4640 ± 16 3.26 Good
14 fresh Light yellow 6.48b 22.51b 4648 ± 12b 3.14 Good
b b c
16 off flavor Light yellow 6.49 21.49 4679 ± 23 3.04 Not good

The values are means of three independent determinations. The means with different superscripts in a column differ
significantly (p< 0.05).

[4]
 A.H.M.Mufas and O.D.A.N.Perera
Study on development of pitaya fruit (Hylocereus undatus)
incorporated ice cream; an alternative solution to the
pitaya cultivators in Sri Lanka

Complete melting time was slightly reduced but Fig. 1: Panelist preference for different
there was no significant difference until 8 weeks but sensory aributes
after that the changes were significance (p<0.05). After

14 weeks changes were higher. The brix value of pitaya 
ice cream was slightly changing with the storage time. 
In pitaya fruit malic acid is produced through the 

chemical reaction during storage period (Nomura et 
al, 2005) it may have led to the pectin to be hydrolyzed 
during storage (Diaz et al, 2007). There was no 
significant difference between the total soluble solid


(p>0.05). It reveals that the shelf life of this product is 
confined to 3 months according to the physical and 
chemical characteristics (Table 4). 


According to the Frozen Confections Regulation, 
any frozen confection for sale should not contain more 

than50, 000 bacteria per gram. According to the 
microbial evaluation for the pitaya ice cream sample, 
the initial microbial population was less than 50,000 

/ml and it was in the acceptable microbial range. Even

in the storage period of pitaya ice cream, there was

only a slight reduction in bacterial counts. The decline
in bacterial counts, as a result of freezing, was likely Conclusion
due to the freeze injury of cells, leading eventually to The proximate composition of pitaya fruit pulp
the death of cells. However, the mechanical stresses of and pitaya incorporated ice cream was found out.
the mixing and freezing process and also the Study concluded the feasibility for valuable venture of
incorporation of oxygen into the mix may have producing ice cream using 12% of pitaya fruit pulp
resulted in a further decrease in bacterial count. with higher acceptability to fulfill the market
Similar results were reported by Ravula and Shah requirements. The shelf life of the pitaya incorporated
(1998); Haynes and Playne (2002); Mufas and Perera ice-cream is three months. As the fruit has some
(2012). special, medicinal and nutritive value (Taiwan Food
Industry Development and Research Authorities,
In this study artificial colorings or preservatives 2005), it is assumed that it could fetch a good
were not added. The shelf life of the product may be economical value from the consumers. Therefore, the
increased by such additives. It is expected that the lime present study is a sign of bright prospect of processing
juice added, could provide some additional vitamin C of pitaya fruit into value added ice-cream. In this value
to replace the loss during processing and storage of addition process, the post harvest loss of pitaya is
pitaya incorporated ice cream. Egg yolk is added for minimized. Further investigation is necessary to study
difference purposes: to provide light yellow color so it the economic aspects of the products before
could be preferred by consumers, to provide higher recommending for commercial level.
whipping property to ice cream which could satisfy the
overrun value and complete melting time of standard
ice cream and to provide higher nutritional value
because of its richness in some essential vitamins and
minerals (Nau, 2010).

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Proceedings of the Third International Symposium,
SEUSL: 6-7 July 2013, Oluvil, Sri Lanka

Acknowledgements Temperature, and Degree of Methyl

Esterification. Department of Food Science and
The authors wish to extend their deepest Technology, University of California, Davis,
thankfulness to Department of Food Science and California 95616.
Technology for giving advice to do this research and
to provide facilities to conduct chemical analysis , and Food and drug administration (2004) Bacteriological
department of Livestock and Avian Science to give the analytical manual, Chapter 9.
opportunities to conduct protein and fat experiments
and for the graduates students and lecturers of Faculty Gunasena, H.P.M., Pushpakumara, D.K.N.G and
of Livestock Fisheries and Nutrition, Wayamba Kariyawasam, M. (2006) Dragon fruit-Hylocerus
University of Sri Lanka who actively participated in undatus (Haw.) Britton and rose: field manual for
sensory evaluation and allocate their valuable time for extension workers. Sri Lanka Council for
this research. agricultural Policy, Wijerama Mawatha, Colombo
7, Sri Lanka.

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incorporated ice cream; an alternative solution to the
pitaya cultivators in Sri Lanka

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