Authors : Adithyan R.; Athira Anilkumar; Devika Lal; Krishnapriya K. Nair; Kalyani Vijayan; Dr. Jubi Jacob; Jithin Jasin; Devika Suresh

Volume/Issue : Volume 11 - 2026, Issue 5 - May

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DOI : https://doi.org/10.38124/ijisrt/26May1740

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Abstract : The impact of Hylocereus polyrhizus (red dragon fruit) peel powder on the sensory, functional, physicochemical, and microbiological characteristics of dried noodles was assessed in this study. Refined wheat flour noodles were mixed with 5% (Sample A) and 10% (Sample B) of dragon fruit peel powder (DFPP), a rich source of dietary fibre, minerals, antioxidants, and natural colour. Sample B received higher colour scores because of the natural pigmentation of DFPP, while Sample A demonstrated greater overall acceptability (8.4) with better flavour, texture, and consistency, according to a sensory evaluation utilizing a 9-point hedonic scale.

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