Supplementation of pitaya peel powder to cookie formulation: Effects of ratio of pitaya peel powder on the product quality, predicted glycemic index and antioxidant release during in vitro sequential digestion
Abstract:Pitaya fruit processing generates a large amount of pitaya peel which contains high level of dietary fiber, betacyanins and phenolic compounds. In this study, pitaya peel powder was added to cookie formulation and the ratio of pitaya peel powder was varied from 0 to 25% of the amount of wheat flour. The obtained cookie samples were then used for analysis of proximate composition, physical properties, overall acceptability, predicted glycemic index and antioxidant release during in vitro sequential digestion. T… Show more
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