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Sensory and Physicochemical Characteristics of Cookies Made of Yellow Pitaya (Selenicereusmegalanthus) Peel Flour Características Sensoriales Y Fisicoquímicas De Galletas Elaboradas a Partir De Harina De Cáscara De Pitahaya (Selenicereus Megalanthus)
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| Author:
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AHMED EL SALOUS, ROBERTO ORDOÑEZ-ARAQUE, LUIS ZUÑIGA-MORENO, HUERTA MARCO, JESUS R. MELENDEZ
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| Abstract:
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Yellow pitaya is an exotic fruit with a rapidly growing demand worldwide due to its sensory and nutritional characteristics. As the fruit production grows to satisfy the increasing demand, so expands thegeneration of its by-products. As an alternative to confront this problem, this research intended to develop pitaya peel flour (PPF);taking the Technical Ecuadorian Standard (TES) NTE INEN 616 as reference, to assess the physicochemical and microbiological properties of PPF;to produce cookies, including in its formulation different percentages of PPF (C=0%, T1=10%, T2=15%,T3=20%); to evaluate the sensory acceptance through four parameters (aroma, color, taste and texture)of the cookies; and, considering the TES NTE INEN 2085 (Requirements of cookies) as reference, to analyze the physicochemical characteristics of the most accepted cookie treatment (MACT). Pitaya peels were forced-airdried at 55°C during, approximately, 11 hours and properly pulverized. Physicochemical and microbiological requirements of PPF and MACT (T3) fulfilled the requisites set by the aforementioned standards.T3 obtained the overall highest acceptance by 30 untrained panelists.
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| Keyword:
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by-product, waste, sensory quality, nutritional value.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.04.575
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| Download:
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