Abstract
Evaluation of the chemical characteristics and rheological behavior of pitaya (Hylocereus undatus) peel. 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 tex- ture 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 rheo- meter 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. Brazil / Hylocereus undatus / fruits / byproducts / peel / chemical composition / fibers / rheological properties
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