Dragon Fruit (Hylocercus polyrhizus and Hylocercus undatu) Peel Waste as Antioxidant on Quality in Pasta Product

Jiraporn Weenuttranon, Patthama Hirunyophat, Nunyong Fuengkajornfung, Tidarat Sanphom, Kitsanatorn Saeiam

ABSTRACT:

Dragon fruit peel is usually considered waste, yet it can be explored as a potential source of natural functional food ingredient that is a treasure for the health. The antioxidant activity of white (Hylocereus undatus) and red (Hylocereus polyrhizus) dragon fruit peel powder was determined total antioxidant activity (DPPH). The results showed that the total antioxidant activity in white and red dragon fruit peels powder were 566.75 mgAA and 274.80 mgAA, respectively. The suitable amount of dragon fruit peel powder for pasta was determined at levels of 5%, 10%, and 15% w/w. The results indicated that the optimal content for making pasta was 15% w/w of dragon fruit peel powder. The texture quality of the pasta indicated that the tensile strength and distance decreased as the amount of dragon fruit peel powder increased. The 5-15% w/w dragon fruit peels powder had liking scores of all sensory attributes at like moderately-like very much. However, an increase of dragon fruit peels powder caused a decrease in lightness (L*) and yellowness (b*), while an increase in redness (a*) compared to the control. The developed pasta based on 100 g contained total antioxidant activity 45.25 mgAA, total energy 152.01 kcal, moisture 67.80 g, carbohydrate 20.68 g, fat 5.17 g, protein 5.69 g, and ash 0.66 g. These findings suggest that dragon fruit peel waste is a sustainable and healthier ingredient that can improve the antioxidant capacity of pasta products.

KEYWORDS: Dragon fruit peel powder, Antioxidants, Physical, Nutritional value, and Pasta

DOI: 10.62788/Ff751HG

PUBLISHED IN: ICCMETS Conference Proceedings 2023

DATE OF CONFERENCE: July 25 - 27, 2023

CONFERENCE LOCATION: Osaka, Japan

PUBLISHER: EDUCATION STUDIO (THAILAND) CO., LTD.

ELECTRONIC ISBN: 978-616-7901-69-5

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