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Evaluation of the chemical characteristics and rheological behavior of pitaya (Hylocereus undatus) peel

Published online by Cambridge University Press:  12 September 2014

Fernanda Robert De Mello ,
Cláudia Bernardo ,
Carolinne Odebrecht Dias ,
Luana Carolina Bosmuler Züge ,
Joana Léa Meira Silveira ,
Edna Regina Amante  and
Lys Mary Bileski Candido
Fernanda Robert De Mello*
Affiliation:
Technol. Sector-Fed. Univ. Paraná, PO Box 19011, Curitiba PR, Brazil,. [email protected], [email protected]
Cláudia Bernardo
Affiliation:
Dep. Food Sci. Technol., Cent. Agric. Sci., Fed. Univ. Santa Catarina, Florianópolis SC, Brazil
Carolinne Odebrecht Dias
Affiliation:
Dep. Food Sci. Technol., Cent. Agric. Sci., Fed. Univ. Santa Catarina, Florianópolis SC, Brazil
Luana Carolina Bosmuler Züge
Affiliation:
Technol. Sector-Fed. Univ. Paraná, PO Box 19011, Curitiba PR, Brazil,. [email protected], [email protected]
Joana Léa Meira Silveira
Affiliation:
Dep. Biochem. Mol. Biol., Fed. Univ. Paraná, PO Box 19031, Curitiba PR, Brazil
Edna Regina Amante
Affiliation:
Dep. Food Sci. Technol., Cent. Agric. Sci., Fed. Univ. Santa Catarina, Florianópolis SC, Brazil
Lys Mary Bileski Candido
Affiliation:
Dep. Chem. Biol., Fed. Technol. Univ. Paraná, Curitiba PR, Brazil
*
* Correspondence and reprints
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Abstract

Introduction. Pitaya peel has been applied as a functional ingredient for food due to the presence of betacyanins. However its polysaccharides can also contribute as a texture agent for food. The aim of this work was to evaluate the chemical characteristics and rheological behavior of the pitaya peel. Materials and methods. The samples were analyzed with regard to moisture and mineral content, protein, lipids, sugar, fiber, vitamin C, titratable acidity, soluble solids content and pH. Rheological measurements were performed on rheometer through flow curve, stress sweep, frequency sweep and the variation of temperature. Results and discussion. The results showed that pitaya peel is rich in insoluble fibers and exhibits non-Newtonian behavior, characteristic of a strong gel with a predominance of solid character. Furthermore, samples showed thermal resistance at the conditions of frequency, tension and temperature analyzed. Conclusion. Considering our results, in addition to use as a natural colorant in food, pitaya peel can also contribute to the nutritional value and texture of the products.

Keywords

BrazilHylocereus undatusfruitsbyproductspeelchemical compositionfibersrheological propertiesBrésilHylocereus undatusfruitssous-produitpelurecomposition chimiquefibrepropriété rhéologiqueBrasilHylocereus undatusfrutassubproductospiel (vegetal)composición químicafibraspropiedades reológicas
Type
Original article
Information
Fruits , Volume 69 , Issue 5 , September 2014 , pp. 381 - 390
Copyright
© 2014 Cirad/EDP Sciences

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