Bakar, Jamilah and C. E., Shu and Syed Muhammad, Sharifah Kharidah and Mat Hashim, Dzulkify and A., Noranizan (2011) Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal, 18 (1). pp. 279-286. ISSN 1985-4668
Full text not available from this repository.
Official URL: http://www.ifrj.upm.edu.my/index.html
Pitaya peel (Hylocereus polyrhizus), which consists approximately 22% of the whole fruit weight, is discarded during processing. Physico-chemical properties of the discarded pitaya peel were determined in order to evaluate its potential for recovery of any value-added materials. The moisture content of the peel was approximately 92.7% and it was low in total soluble solids, protein, ash and fat content. Betacyanin pigment (150.46 ± 2.19 mg/100 g) and pectin (10.8%) were high in the peel. Glucose, maltose and fructose were detected in the peel but not sucrose and galactose. The peel also had very high insoluble and soluble dietary fbre which had exhibited a good ratio of insoluble dietary fbre to soluble dietary fbre (3.8: 1.0).
|Keyword:||Pitaya peel; Composition, Betacyanin, Pectin, Fibre|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Publisher:||Faculty of Food Science & Technology, UPM|
|Deposited By:||Khairil Ridzuan Khahirullah|
|Deposited On:||27 Aug 2012 11:15|
|Last Modified:||27 Aug 2012 11:15|
Repository Staff Only: item control page