Evaluación del contenido mineral en pulpa, harina y pan de pitahaya sometidos a tratamiento térmic
Keywords:
Functional flours, Nutritional composition, Sensory evaluation, Vegetable by-productsAbstract
The objective of this research was to determine the impact of heat treatments and the use of pitahaya peels on the quantification of calcium, phosphorus, and iron levels in pulp, flour, and bread. A thermal process using a dehydrator was applied to obtain pitahaya flour, which was used to develop a food product, specifically bread. Three different proportions of pitahaya flour to wheat flour were tested (20%, 10%, and 30%). A completely randomized design with three replicates was used to measure iron (Fe), calcium (Ca), and phosphorus (P) levels using an atomic absorption spectrophotometer and a UV/visible spectrophotometer. Statistical analysis included analysis of variance and comparison of means using the Tukey test (p<0.05), with data processed using InfoStat statistical software. The results showed that the minerals present in the pitahaya pulp and peel were significantly concentrated during heat treatment, as were the nutrient levels, as confirmed by analysis of variance. The pitahaya peel, when subjected to this process, maintained its mineral content intact, suggesting its viability as a raw material for the production of new food products. It was concluded that the yellow pitahaya has a high nutritional value and that, furthermore, the peel of this fruit can be processed into powder, preserving its mineral properties, opening the door to its use as a raw material for the development of innovative products for human consumption.
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