Product Development of Jujube Red Pitaya Peel Energy Gel

Wong, Shi Han (2020) Product Development of Jujube Red Pitaya Peel Energy Gel. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The purpose of this study is to develop jujube red pitaya peel energy gel and to study the effect of consuming the developed energy gel on physical performance. Jujube was chosen as the base ingredient for the energy gel in this study because it contains a high amount of carbohydrate and antioxidants which are very important components for energy gel. Red pitaya peel was added to jujube energy gel to further increase its antioxidant activity. Proximate analysis showed that jujube red pitaya peel energy gel contained 18.71 ± 0.13% of carbohydrates, 4.45 ± 0.07% of proteins, 0.01% of fats, 73.71 ± 0.21% of moisture content, 3.11 ± 0.06% of ash, 11.05 ± 0.01g/100g of dietary fiber and 189.57 ± 0.01mg/L of potassium. The DPPH (63.73%), TPC (2.69 mg/g) and TFC (191 mg/g) of sample containing pitaya peel was significantly higher (p < 0.05) than that of the control without pitaya peel. Sensory qualities of jujube red pitaya peel energy gel were evaluated by 50 panelists using a 9-point hedonic scales (1 represents dislike extremely to 9 represents like extremely). The mean overall acceptance score of sample was 6.68 out of 9 with an acceptance index of 74%. A 20-meters beep test was carried out to study the effect of consuming the developed gel on physical performance. Subjects showed improvement on physical performance after consuming jujube pitaya peel energy gel.