This study examines the potential of dragon fruit peel as a natural gelling agent in pastry products, offering a sustainable alternative to conventional gelatin. The growing demand for plant-based ingredients in the food industry has prompted the search for innovative substitutes that align with consumer preferences for vegan and vegetarian options. Dragon fruit peel, known for its high pectin content, offers a solution to reduce food waste while providing an environmentally friendly gelling agent.
The research employed a pure experimental method conducted in a kitchen laboratory setting. Dragon fruit peel was processed into a gelling agent using blending and cooking techniques. The resulting agent was subjected to texture tests at two temperature conditions: room temperature (26°C) and chilled (6°C). The agent’s performance was further evaluated with liquids, including milk and water, to assess its thickening capacity in pastry applications.
The findings indicate that dragon fruit peel exhibits effective gelling properties, producing a gel-like texture with stability when used in products such as Bavarois Cake, Mousse Cake, and Frozen Dragon Fruit Soufflé. However, in comparison to gelatin, it demonstrated a slower solidification rate at lower temperatures and some texture variations.
In conclusion, dragon fruit peel is a viable alternative to gelatin, particularly for consumers seeking plant-based options. Its ability to provide thickening and stabilizing effects, coupled with its sustainability benefits, makes it a promising innovation in the food industry. Further research is needed to optimize its solidification properties and expand its application in culinary products.
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