Effect of Drying on the Physicochemical and Techno- Functional Properties of Pineapple Peel Flour

Abstract

Objectives: To evaluate the effect of drying on the physicochemical and techno-functional properties of pineapple (Ananas comosus) peel flour. Methods/Statistical Analysis: The flours coming from two drying methods at different temperatures (forced air at 50, 60 and 70°C and refracting window at 70, 80 and 90°C), were determined the physicochemical and techno-functional properties, under a completely randomized design. The analysis of the results was carried out through an analysis of variance (ANOVA) and a Tukey test (5%) using the program R 3.2.1. Findings: The experiment corroborates the effect of temperature and drying technique on the quality of the flours. The significant statistical differences (p ≤ 0.05) between the pineapple shell flours evaluated. The pineapple peel flour, obtained at 50°C, presented the highest values of protein (4%) and dietary fiber (58%); this treatment in turn favored the techno-functional properties, which shows alternatives for the use of pineapple peel flour as a potential source of dietary fiber in the food industry. Also, was observed that drying method influence in the properties and composition of flour. Application/Improvements: The use of pineapple peel in the form of flour rich in dietary fiber contributes to obtaining a greater technical, economic and environmental benefit for the agroindustry. Keywords: Dietary Fiber, Drying Methods, Peel Flour, Physicochemical, Techno-Functional