Physical-chemical characterization of yellow pitahaya bark flour (Hylocereus megalanthus), and its addition in the preparation of pear compote

Abstract

This research work was carried out in order to take advantage of the functional compounds present in the waste or peels of fruits that are discarded or used only for animal consumption or fertilizer, without considering that they have many active compounds that are wasted. Furthermore, its general objective has been to determine the physical and chemical parameters of the yellow pitahaya peel flour (Hylocereus megalanthus) and its influence on the production of pear and chia compote with the addition of this ingredient as a food additive. In the analyzes carried out, it was determined: In the pitahaya peel flour: Humidity of 4.38%, pH 5.46, °brix 4%, total soluble solids 4.062%, acidity by titration 0.320%, crude fiber 12.86% and vitamin C 4.57 mg/100g. In the pear-chia compote with the addition of the by-product, the physical and chemical parameters were characterized, obtaining a crude fiber percentage of 1.81% and vitamin C of 0.00 mg/100g. In addition, the pear and chia compote with added by-product was subjected to a descriptive sensory evaluation, where semi-trained tasters evaluated its attributes of color, smell, flavor, texture and appearance in a radial graph, which showed the degree of intensity of the evaluated attributes.