Use of peels in the formulation and acceptance of white pulp pitaya jellies

• Autor(a) principal: MAGALHÃES,Deniete Soares
• Data de Publicação: 2022
• Outros Autores: MOREIRA,Renata Amato, Pasqual,Moacir, VILAS BOAS,Eduardo Valério de Barros, PIO,Leila Aparecida Salles
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101084
• topic: by-products; Hylocereus undatus; nutraceutical food

Abstract The generation of agroindustrial waste has become a serious environmental problem, which conflicts with the need for sustainability sought by modern agriculture. An alternative that helps minimizing these effects is the use of residues, such as fruit peel, in food production. The objective of this study was to evaluate the viability of the mesocarp of the white-fleshed red pitaya (Hylocereus undatus) in the preparation of jellies, verifying the influence of different percentages of pulp replacement per mesocarp (0, 20, 40 and 60%) on the physicochemical, microbiological, and sensorial characteristics of the final products. The jellies presented good acceptability among consumers, with the 60% substitution level being the most accepted. Besides the mesocarp not altering the flavor of the jellies, its use increases the attractiveness to the consumer in addition to contributing to cost reduction and environment preservation.