Passion fruit, orange and pitahaya peel flours as a sustainable alternative for the food industry
DOI:
https://doi.org/10.12873/Keywords:
antioxidants, flours, by-products, rheological propertiesAbstract
Introduction: The sustainable use of agroindustrial wastes is an alternative that promotes the sustainable development of the world population.
Objective: To evaluate the bromatological, physicochemical and microbiological composition of passion fruit, orange and pitahaya peels as a potential alternative for the food industry.
Materials and methods: A completely randomized experimental design was used to study three types of flour (T1: passion fruit peel flour; T2: orange peel flour; T3: pitahaya peel flour). The dehydration process was carried out and later evaluated in the laboratory where the bromatological, physicochemical and microbiological composition was evaluated. Data were analyzed by ANOVA analysis of variance and Tukey mean comparison.
Results: the results of the bromatological composition showed significant differences (p<0.05) between treatments, where T1 obtained a higher protein content (9.06%), dry matter (95.35%), energy (2.72 Kcal/g) and lower moisture content (4.65%). Treatment T2 had higher crude fiber (38.14%), fat (0.45%) and carbohydrate (44.03%) contents. The physicochemical composition was statistically different (p<0.05), where a better water retention and emulsification capacity was observed in T1 with 3.94 and 2.08, respectively. Antioxidant capacity was higher in treatments T1 for DPPH with 18.71 and T2 for ABTS with 2.79.
Conclusions: passion fruit and orange peel is presented as one of the best nutritional alternatives and with an important antioxidant capacity.
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