Pitayas are highly nutritious fruits. Currently, the pitaya-planted area in Taiwan has continued to expand. To assist farmers in the disposal of substandard pitayas and in overcoming potential problems caused by an imbalance between production and consumption, this study incorporated pitaya puree into egg rolls to produce pitaya egg rolls and explored the color, water content, texture, and sensory evaluation of the rolls. The pitaya egg rolls with higher pitaya juice contents had higher a values (which represent redness) and lower water contents. Sensory evaluations revealed that among the five groups of pitaya egg rolls produced, the group with a pitaya juice content of 24% had the highest mean appearance score. The mean texture and flavor scores of the five groups did not differ significantly (P > 0.05). In terms of overall acceptance by tasters, the control group and the group with a pitaya juice content of 32% differed significantly (P < 0.05). Furthermore, the tasters were less accepting of the group with a pitaya juice content of 32%. The results of this study revealed that the produced pitaya egg rolls made from substandard or overly produced pitayas are feasible for commercialization. The pitaya egg roll production process proposed in this paper provides egg roll manufactures and consumers with a new product to produce and consume, respectively. The proportion of chicken eggs substituted with pitaya in egg rolls should be maintained at 16%–24%.
| Published in | International Journal of Nutrition and Food Sciences (Volume 11, Issue 6) |
| DOI | 10.11648/j.ijnfs.20221106.12 |
| Page(s) | 187-192 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Pitaya, Egg Rolls, Pitaya Egg Rolls, Texture, Sensory Evaluation
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APA Style
Hung Ju Tsai, Chan Chiung Liu. (2022). Exploring the Optimal Ratio of Pitaya Puree in Egg Rolls. International Journal of Nutrition and Food Sciences, 11(6), 187-192. https://doi.org/10.11648/j.ijnfs.20221106.12
ACS Style
Hung Ju Tsai; Chan Chiung Liu. Exploring the Optimal Ratio of Pitaya Puree in Egg Rolls. Int. J. Nutr. Food Sci. 2022, 11(6), 187-192. doi: 10.11648/j.ijnfs.20221106.12
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Download@article{10.11648/j.ijnfs.20221106.12,
author = {Hung Ju Tsai and Chan Chiung Liu},
title = {Exploring the Optimal Ratio of Pitaya Puree in Egg Rolls},
journal = {International Journal of Nutrition and Food Sciences},
volume = {11},
number = {6},
pages = {187-192},
doi = {10.11648/j.ijnfs.20221106.12},
url = {https://doi.org/10.11648/j.ijnfs.20221106.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221106.12},
abstract = {Pitayas are highly nutritious fruits. Currently, the pitaya-planted area in Taiwan has continued to expand. To assist farmers in the disposal of substandard pitayas and in overcoming potential problems caused by an imbalance between production and consumption, this study incorporated pitaya puree into egg rolls to produce pitaya egg rolls and explored the color, water content, texture, and sensory evaluation of the rolls. The pitaya egg rolls with higher pitaya juice contents had higher a values (which represent redness) and lower water contents. Sensory evaluations revealed that among the five groups of pitaya egg rolls produced, the group with a pitaya juice content of 24% had the highest mean appearance score. The mean texture and flavor scores of the five groups did not differ significantly (P > 0.05). In terms of overall acceptance by tasters, the control group and the group with a pitaya juice content of 32% differed significantly (P < 0.05). Furthermore, the tasters were less accepting of the group with a pitaya juice content of 32%. The results of this study revealed that the produced pitaya egg rolls made from substandard or overly produced pitayas are feasible for commercialization. The pitaya egg roll production process proposed in this paper provides egg roll manufactures and consumers with a new product to produce and consume, respectively. The proportion of chicken eggs substituted with pitaya in egg rolls should be maintained at 16%–24%.},
year = {2022}
}
TY - JOUR T1 - Exploring the Optimal Ratio of Pitaya Puree in Egg Rolls AU - Hung Ju Tsai AU - Chan Chiung Liu Y1 - 2022/11/30 PY - 2022 N1 - https://doi.org/10.11648/j.ijnfs.20221106.12 DO - 10.11648/j.ijnfs.20221106.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 187 EP - 192 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20221106.12 AB - Pitayas are highly nutritious fruits. Currently, the pitaya-planted area in Taiwan has continued to expand. To assist farmers in the disposal of substandard pitayas and in overcoming potential problems caused by an imbalance between production and consumption, this study incorporated pitaya puree into egg rolls to produce pitaya egg rolls and explored the color, water content, texture, and sensory evaluation of the rolls. The pitaya egg rolls with higher pitaya juice contents had higher a values (which represent redness) and lower water contents. Sensory evaluations revealed that among the five groups of pitaya egg rolls produced, the group with a pitaya juice content of 24% had the highest mean appearance score. The mean texture and flavor scores of the five groups did not differ significantly (P > 0.05). In terms of overall acceptance by tasters, the control group and the group with a pitaya juice content of 32% differed significantly (P < 0.05). Furthermore, the tasters were less accepting of the group with a pitaya juice content of 32%. The results of this study revealed that the produced pitaya egg rolls made from substandard or overly produced pitayas are feasible for commercialization. The pitaya egg roll production process proposed in this paper provides egg roll manufactures and consumers with a new product to produce and consume, respectively. The proportion of chicken eggs substituted with pitaya in egg rolls should be maintained at 16%–24%. VL - 11 IS - 6 ER -
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