Standardisation of Recipes for Preparation of Value-Added Products f0072om Dragon Fruit (Hylocereus undatus)

Dragon fruit is perishable in nature and is available only in season. Value added product from dragon fruit will be available throughout the year Product recipe needed to be developed for maintaining quality and acceptability to the consumers. The present experiment was carried out during 2022 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 9 treatment replicated thrice. The treatments were T0 (Control),T1 (Strawberry Juice (20% of Total Fruit Juice content)),T2 (Strawberry Juice (30% Of Total Fruit Juice content )),T3(Strawberry Juice (50% of Total Fruit Juice content)),T4 (Aloe Vera Gel (5% of Total Fruit Juice content)),T5 (Aloe Vera Gel (10% of Total Fruit Juice content)),T6 (Aloe Vera Gel (15% of Total Fruit Juice content)),T7 (Kiwi Juice (20% of Total Fruit Juice)),T8 (Kiwi Juice (30% of Total Fruit Juice)),T9 (Kiwi Juice (50% of Total Fruit Juice)). On the basis of our experimental finding it was found that the treatment T3 : Strawberry Juice (50% of Total Fruit Juice content) was found best in the terms of taste, shelf life , TSS, Ascorbic acid, Acidity and organoleptic parameters.