Dragon Fruit Peel Puree Substitution in Quality of MOCAF Crispy Brownies

Abstract

This study aimed to evaluate the effects of red dragon fruit peel puree substitution on hedonic acceptance, water and protein contents, color, and texture characteristics of MOCAF crispy brownies. A one-factor completely randomized design was employed with four substitution levels (0%, 20%, 25%, and 30%) and two repetitions. Hedonic acceptance was assessed by 40 semi-trained panelists using a nine-point scale. The data were analyzed using the Kruskal–Wallis and Mann–Whitney tests for sensory attributes and Duncan's Multiple Range Test for physicochemical properties. The 25% substitution level achieved the highest overall acceptance (7.55) and texture preference (7.73). The 30% substitution level produced the highest protein content (8.19%), while moisture contents ranged from 1.92% to 2.71% across treatments. Color analysis revealed no significant differences in lightness (L*), whereas redness (a*) and yellowness (b*) differed significantly among treatments. The 20% substitution level exhibited the highest instrumental hardness, while the 30% level showed the highest cohesiveness. Substituting 25% red dragon fruit peel puree offers the most promising formulation for sensory acceptance, demonstrating its potential as a value-added ingredient in MOCAF crispy brownies.