Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality

Abstract

Pitaya peel powder (PPP) samples passed through 595, 420, 210, or 105-µm sieves were partially replaced with wheat flour in cookie making. The use of 10% PPP in the cookie formulation significantly increased the content of total dietary fiber, betacyanin, and total phenolics, as well as the antioxidant capacity of the product but slightly reduced its protein and starch content. When the sieve aperture for PPP decreased from 595 to 105 µm, the phenolic content of supplemented cookies increased by 19.2%, the DPPH radical scavenging activity and ferric reducing antioxidant power were enhanced by 14% and 38%, respectively, while their total fiber content was slightly reduced. The use of PPP with small particle size decreased the diameter, thickness, and volume of the cookies but enhanced their density and hardness. The cookies incorporated PPP passed through 210-µm sieve and had similar overall sensory acceptability to that of the control cookies. Novelty impact statement Dietary fiber with a balanced ratio of soluble and insoluble fiber as well as bioactive compounds with high antioxidant activity is provided by PPP. The use of PPP in cookie formulation improved the fiber, phenolic, and betacyanin content of the product and its antiradical activity and ferric reducing power. The results of this work reveal that PPP is a potential antioxidant dietary fiber source for the development of new food products with high fiber and antioxidant content in the food industry.