Utilization of Red Fleshed Dragon Fruit (Hylocereus costaricensis) Peel Flour as a Dietary Fiber

Resource on Bread Quality

Legend:

All

Shien

Valerie

Ashley

(1st Slide)

Red Fleshed Dragon Fruit Peel Flour

(2nd Slide)

The disposal of fruit and vegetable-by-products has drawn the attention of several sectors worldwide,
not only due to the concern over environmental impacts but also due to high ratios of nutrients and
bioactive compounds that are found in these non edible parts.

These by-products still have great potential, because they can be processed and transformed in
cosmetics, pharmaceuticals, food and other products and biomaterial with high added value.

(3rd Slide)

One of this by-products is Red Fleshed Dragon Fruit (Hylocereus costaricensis) peel. Red Fleshed Dragon
Fruit (Hylocereus costaricensis) is a tropical fruit with a sweet, crunchy texture and a unique vibrant pink
exterior.

It has a mild, sweet flavor and is often eaten fresh or used in smoothies, juices, desserts and other
recipes.

It is high in fiber, vitamins, and minerals as well as antioxidants like phytoalbumins.

(4th Slide)

Dragon fruit peel is known for having anthocyanins in it. These pigments are strong antioxidants that
have anti-diabetic and anti-cancer properties.

These antioxidants are also good for overall heart health. For it is also a good source of dietary fiber.

(5th Slide)

Good afternoon everyone

I am Valerie G. Sergio

I am Ashley P. Carandang

And we are here to present to all of you our study entitled Utilization of Red Fleshed Dragon Fruit
(Hylocereus costaricensis) Peel Flour as a Dietary Fiber Resource on Bread Quality

(6th Slide)

Specifically our study will utilize Red Fleshed Dragon Fruit Peel Flour as a dietary fiber resource on bread
quality.

(7th Slide)

Here is the Statement of the Problem of our study;

1st is what is the effect of Red Fleshed Dragon Fruit (Hylocereus costaricensis) Peel Flour to the bread
quality in terms of:

a. Consistency

b. Nutrient Value

c. Shelf Life; and

d. Amount of Dietary Fiber

2nd is what is the difference between the bread quality of Red Fleshed Dragon Fruit Peel Flour and
Wheat Flour?

And lastly is there a significant difference on the dietary fiber resource of bread using the following
amounts of Red Fleshed Dragon Fruit Peel Flour:

a. 25% Red Fleshed Dragon Fruit Peel Flour

b. 50% Red Fleshed Dragon Fruit Peel Flour

c. 75% Red Fleshed Dragon Fruit Peel Flour

d. 100% Red Fleshed Dragon Fruit Peel Flour

(8th Slide)

The expected outcome of our study is to be able to evaluate the effects of Red Fleshed Dragon Fruit Peel
Flour as a Dietary Fiber Resource on Bread Quality.
And to determine whether it has the potential to be an alternative flour for breads or if it is not qualified
to be used in breadmaking.

(9th Slide)

The scope of our study is only limited to the use of Red fleshed Dragon Fruit (Hylocereus costaricensis)
peel flour as a dietary fiber resource on bread quality.

The study will investigate the effects of Red Fleshed Dragon Fruit Peel Flour o the physical, chemical, and
sensory properties of bread.

The study will only involve bread and will not include other bakery products.

The study will also be limited to fresh Red Fleshed Dragon Fruit Peel and will not involve the use of any
other sources of dietary fiber.

Furthermore, the study will be limited to the effects of Red Fleshed Dragon Fruit Peel Flour on bread
quality and will not investigate any effects on other food products.

Additionally, the effects of Red Fleshed Dragon Fruit Peel Flour on other baked goods such as cakes and
cookies will not be examined.

(10th Slide)

Hypothesis. In our null hypothesis the Red Fleshed Dragon Fruit (Hylocereus costaricensis) Peel Flour
has no significant effect as a dietary fiber resource on bread quality.

And in our alternative hypothesis the Red Fleshed Dragon Fruit (Hylocereus costaricensis) Peel Flour has
significant effect as a dietary fiber resource on bread quality.

(11th Slide)

For our methods and procedures we will conduct the following:

A. Preparation of Experimental Units

In this study we will use a bread dough as the experimental unit. The researcher will follow the
procedure of Bernstein M. (2009). This procedure includes mixing and kneading. The ingredients will be
mixed and after mixing it will be left for it to rise (ferment). Once it is fermented it will be kneaded to
ferment again.

B. Preparation of Treatments

Fresh Dragon Fruit will be collected. According to Weng et al. (2021) the fruits were cleaned in distilled
water. The cleaned fruits were cut in half, and the pulp and seeds were completely removed. The peels
were washed in distilled water and dried at 60°C in a hot air dryer for 48 h. The dry peels were milled in
a grinder.
(12th Slide)

C. Experimentation and Data Gathering

During the experimentation process a specified amount of Red Fleshed Dragon Fruit Peel Flour (RFDFPF)
will be added as an ingredient and treatment. The dietary fiber of each treatment will be measured. The
researcher will follow the technique used by Garcia et al. (2019). Then the bread dough will be tested of
five different amount of RFDFPF, 25%, 50%, 75% and 100% and a positive control (wheat flour), added
with other ingredients. After that it will be baked and the difference between the different amounts of
RFDFPF and Wheat Flour to the dietary effects of RFDFPF on breads quality will be observed. The
parameters of bread quality will then be measured by using chemical analyses and physical test and the
results will be record.

(13th Slide)

D. Research Design

For our research design we used Completely Randomized Design wherein the 5 treatments will be
replicated 3 times.

(14th Slide)

Wherein, Treatment 1 is 25% Red Fleshed Dragon Fruit Peel Flour, Treatment 2 is 50% Red Fleshed
Dragon Fruit Peel Flour, Treatment 3 is 75% Red Fleshed Dragon Fruit Peel Flour, Treatment 4 is 100%
Red Fleshed Dragon Fruit Peel Flour, and the Positive control is wheat flour.

(15th Slide)

In doing our research we needed the following forms:

Concept Note

Request for RMA

Risk Assessment & Safety Form; and

Approval Form

(16th Slide)

The data that we will gather will be interpreted by means of Completely Randomized Design using One
Way Analysis of Variance to determine the significant difference between the treatments.

(17th Slide)

Once again I’m Valerie G. Sergio

I’m Ashley P. Carandang

Thank you for listening