Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles

摘要

Pitaya peel, a by-product during processing, contains many phytochemicals. To make good use of it, an approach of adding pitaya peel powder (PPP) to noodle as a bioactive ingredient was applied. The objective of this study was to investigate the effect of PPP level (0%-9%) on phytochemical, textural, and sensory properties of noodle. With an increase in the PPP level, 2, 2-diphenyl-1-picrylhydrazyl radical radical scavenging capacity, free polyphenols, and total betacyanins of noodle were enhanced. PPP-enriched noodle had a redder and darker color. The color of dried noodle was relatively stable during storage, while cooking led to an obvious decrease in betacyanin content and redness of noodle. A higher PPP level significantly reduced extensibility and elasticity of the noodle, but increased tensile strength, cutting force, and cooking loss. Noodle with 0%-6% PPP had similar sensory scores in overall preference. Healthy and colorful noodle enriched with 3%-6% PPP had acceptable sensory quality and higher bioactive components.