VALORIZAÇÃO DAS CASCAS DE PITAYA VERMELHA: CARACTERIZAÇÃO DA FARINHA OBTIDA EM DIFERENTES TEMPERATURAS E APLICAÇÃO EM BISCOITOS AMANTEIGADOS

Abstract

Pitaya processing generates large quantities of peels that are usually discarded. To add value to this waste product, it can be transformed into flour via convective drying and used as an ingredient in bakery products. In this context, the study aimed to characterize a mass of dried pitaya peel dehydrated by convection at different temperatures and to use it in the production of butter cookies. The byproduct was dehydrated at 70, 80, and 90 °C for subsequent physicochemical characterization. Based on the results, the best sample was incorporated into the cookies at proportions of 0%, 3%, 6%, and 9%, which were then subjected to nutritional evaluation. Increasing the drying temperature significantly reduced (p<0.05) moisture content, thereby enhancing stability and concentrating various constituents of the waste. Drying at 80 °C resulted in the highest ascorbic acid retention and the best overall physicochemical characteristics, leading to its selection for cookie production. In the cookies, the addition of the flour increased mineral and carbohydrate content but reduced lipid and protein levels as well as caloric value. Furthermore, increasing the proportion of the waste intensified browning and imparted slightly reddish tones to the cookies. The results indicate that pitaya peel flour is a viable ingredient for producing shortbread cookies with improved nutritional quality.