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.

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

“…In contrast, the ash content of PPP forti ed cookies was 83-220% higher than that of the control cookies. It is reported that calcium, potassium, magnesium, zinc and iron are identi ed in pitaya peel [10], and they are important for human nutrition [29]. Enhancement in PPP ratio from 0 to 25% increased total, insoluble and soluble ber contents of the supplemented cookies by 7.1, 7.4 and 6.7 times, respectively.…”

“…Five ratios of pitaya peel powder/wheat our of 0 (control), 10, 15, 20 and 25% (w/w) were used in the cookie preparation. The cookie making procedure was performed as described elsewhere [10].…”

“…Diameter, thickness and spread ratio of cookies were determined by the method previously described [22]. The hardness of cookies was measured by the three-point bend method according to the procedure described by [10]. Cookie color was evaluated using a chromameter (Model CR-400, Minolta, Japan) and color data were recorded as CIE L*, a*, b* coordinates, indicating lightness, green-red, and blue-yellow, respectively.…”

“…Addition of ADF to cookie formulation has attracted great attention. Different ADF sources originated from fruit processing residue have been added to cookie recipe including pitaya peel [10,11], passion fruit peel [12], watermelon peel [13], pomegranate peel [14], mango peel [15], apple pomace [16] and grape pomace [17]. Among these studies, Colantuono et al (2016) [14] used an in-vitro gastrointestinal digestion approach to investigate the antioxidant capacity and bioaccessibility of polyphenols from cookies enriched with pomegranate peels.…”

“…Recently, the in uence of particle size of pitaya peel powder on physical properties, proximate composition, antioxidant activities and sensory acceptability of the cookie samples incorporated with 10% peel powder was examined. The results showed that reduction in particle size of PPP in cookie formulation decreased dietary ber content of the product but enhanced its antioxidant content and activity; in addition, the use of PPP with small particle size generated the cookies with decreased diameter but increased thickness, density and hardness [10]. Nevertheless, the glycemic index as well as the release of antioxidants from the PPP incorporated cookies during in vitro digestion remained unknown.…”