Abstract
Oxidation of bioactive components is detrimental to some technological properties because they cause browning (enzymatic and non-enzymatic); a phenomenon commonly observed in the drying of fruit products and their by-products. To reduce this effect, three temperature levels (40, 55, and 70 °C) were compared in the drying of yellow dragon fruit (Hylocereus megalanthus) peel. A tray dryer with an airflow rate of 0.5 m/s was used. Drying time (hours) and color parameters (CIE Lab) were evaluated using a one-way ANOVA analysis of variance and the low significant difference (LSD) post hoc test, working at a 5% significance level (α = 0.05). In this way, a lower drying temperature (40 °C) provided a darker coloration in dragon fruit peel flour compared to drying at 55 and 70 °C, the latter ones being statistically similar (p > 0.05) in color and drying time. In conclusion, with drying at 55 °C, a light-colored dragon fruit peel flour was obtained, which would reduce changes in the visual perception of new food formulations.
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