Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará

• Autor(a) principal: Sato, Suenne Taynah Abe
• Data de Publicação: 2014
• Outros Autores: Ribeiro, Suezilde da Conceição Amaral, Sato, Michel Keisuke, Souza, Jesus Nazareno Silva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/15
• topic: red pitaya, exotic fruit, Amazon, nutritional composition, Hylocereus costaricensis; Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Análises em alimentos; Fruta exótica; Amazônia; Composição nutricional; Hylocereus costaricensis

The pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical characteristics of red pitayas produced in Pará counties: Castanhal, Tome-Acu and Santa Izabel do Pará. Physical characteristics such as weight of fruit, peel, pulp and seeds, transverse and longitudinal diameter of the fruit, peel thickness, and color and pulp yield were investigated. For the characterization the physiochemical pulps were determined the percentages of moisture, total soluble solids, total solids, ash, titratable acidity, pH, fat, protein, fiber, carbohydrates and total energy. The lowest fruit weight was found to 351,25g fruit from Santa Izabel do Pará. All samples had higher pulp yield 70%. The samples showed a trend toward red with variations in tone this color. Castanhal and Tomé-Açu samples showed the largest difference in color.The physicochemical characterization showed that the pulp of red pitaya has high water content, soluble solids, insoluble fiber and carbohydrates, low acidity, low content of protein, lipid, ash and low calorific value, ranging from 50,14 to 52,21 kcal/100g.The pitaya fruit exhibit interesting physical, sensory and nutritional attributes, feasible to implement in a healthy diet possible inclusion in other foods.