Title of article :
Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel
Author/Authors :
Jamilah, B. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Shu, C. E. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Kharidah, M. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia , Dzulkifly, M. A. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Noranizan, A. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia
Abstract :
Pitaya peel (Hylocereus polyrhizus), which consists approximately 22% of the whole fruit weight,is discarded during processing. Physico-chemical properties of the discarded pitaya peel were determined in order to evaluate its potential for recovery of any value-added materials. The moisture content of the peel was approximately 92.7% and it was low in total soluble solids, protein, ash and fat content. Betacyanin pigment (150.46 ± 2.19 mg/100 g) and pectin (10.8%) were high in the peel. Glucose, maltose and fructose were detected in the peel but not sucrose and galactose. The peel also had very high insoluble and soluble dietary fibre which had exhibited a good ratio of insoluble dietary fibre to soluble dietary fibre (3.8: 1.0).
Keywords :
pitaya peel , composition , betacyanin , pectin , fibre
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
