Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Abstract

This research aimed to characterize and apply a fiber obtained from a fruit residue as a fat substitute in ice creams. The by‐product of the processing of red pitaya pulp dried at low temperature proved to be a source of dietary fiber, with high soluble fiber content, and to have suitable technological properties, which is indicative of its potential as a fat replacer in foods, besides containing antioxidant properties. The addition of the fiber into strawberry ice cream improved overrun and rheological behavior of the sample with 73.5% fat reduction and resulted in a product with high overall acceptability, demonstrating that it is an alternative for the food industry to reduce fat with an increase in the nutritional value of products. Practical applications This work aimed to highlight the potential application of the flour produced from the red pitaya processing residue as a fat substitute in strawberry ice cream. The peel powder presented appropriate technological characteristics, besides a high fiber content, indicative that it can be used in several products in order to improve its nutritional value and physical parameters. The ice creams developed had a proper sensory evaluation, suggesting that they could be produced by the food industry and placed on the market for sale to specific consumers worried about healthy and adapted at a calorie‐reduced diet.

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

“…In terms of the profitability of the product, overrun is important. Overrun seems to be an air mixing factor, which is an important predictor of ice cream volume and structural growth (Utpott et al, 2020).…”

“…The higher amount of fiber in the added powder causes increased fiber content in ice cream. (Crizel et al, 2004;Gabbi et al, 2017;Goraya & Bajwa, 2015;Utpott et al, 2020) found that the fiber content increased with the addition of ginger powder, orange powder, amla, and pitaya fiber powder, respectively. F I G U R E 2 Effect of incorporated jamun pomace powder on the melting rate of ice cream F I G U R E 3 Effect of incorporated jamun pomace powder on the sensory properties of ice cream…”

“…Many scientists have found that pomace is a good supplementary source of fiber, antioxidants, total phenols, and other nutrients that can reduce free radicals, offers several health benefits, and helps to prevent various diseases (Vital, Santos, Pintro, Scapim, & Madrona, 2017). Dietary fibers consist of complex carbohydrates that have possible applications as fat alternatives in foods, due to their technical characteristics such as water retention, viscosity or consistency improvement (Utpott et al., 2020). Research has shown that lower Glycemic Index in fiber‐intensive foods can help reduce blood sugar and obesity.…”

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

“…For this purpose, before and after whipping, samples were allowed to be gently transferred into a flat Pyrex Petri dish (24 ml) of a known weight and weighed. The overrun percentage was determined using the following Equation (2): (Utpott et al., 2020). …”

Identification and Determination of Betacyanins in Fruit Extracts of Melocactus Species

“…3 Therefore, plants rich in betalains are not only regarded as valuable foods worldwide 4 but also have wide potential for use in food chemistry and technology. 5 , 6 Increasingly, attention is also paid to the valuable health-promoting properties of betalains. 7 In vitro studies as well as animal models in vivo showed promising perspectives in the use of betalain antioxidant and anti-inflammatory properties in the case of chronic inflammation, liver diseases, 8 arthritis, 9 and even with diseases associated with cancer (e.g., skin, lung, liver, colorectal cancers).…”