Application of the Taguchi Method to Develop Pitaya Fruit Bread with Optimal Color, Volume, and Taste

Abstract

Pitaya fruit (PF) has extremely a high nutritional value and is rich in betalain. However, betalain easily degrades and fades during high-temperature baking. In this study, PF pulp was dried into powder and then added to bread dough to make pitaya fruit bread (PFB). The Taguchi method was used to determine the optimal condition combination for making PFB, and various quality characteristic tests were performed. This study used different proportions of PF powder (4%, 8%, and 12%), dough weights (40, 60, and 80g), proofing times (40, 60, and 80 min), and baking times (8, 9, and 10 min) for nine combination groups. The quality was based on the a value for the internal color of the bread, the volume of the bread, and the overall sensory acceptability according to bread testers. The test results revealed that A2 (PF8%), B1 (60 g), C2 (60 min), and D2 (9 min) were the optimal combinations of control factors. The research and development of PF can help farmers to process and store excess output; the baking industry can have an additional alternative ingredient to increase product variety; and consumers can have wider product choices. PFB with a red internal color was successfully produced.