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

摘要

Pitaya peel powder (PPP) samples passed through 595, 420, 210, or 105-μmsieveswere partially replaced with wheat flour in cookie making. The use of 10% PPP inthe cookie formulation significantly increased the content of total dietary fiber, betacyanin,and total phenolics, as well as the antioxidant capacity of the product butslightly reduced its protein and starch content. When the sieve aperture for PPP decreasedfrom 595 to 105 μm, the phenolic content of supplemented cookies increasedby 19.2%, the DPPH radical scavenging activity and ferric reducing antioxidant powerwere enhanced by 14% and 38%, respectively, while their total fiber content wasslightly 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 cookiesincorporated PPP passed through 210-μmsieve and had similar overall sensory acceptabilityto that of the control cookies.