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Background and objectives: Intake of phytochemicals such as betalains, polyphenols, and dietary fiber is health beneficial. Pitaya peel, a by‐product during fruit processing, is usually discarded. In this study, pitaya peel powder (PPP) was added to the dough of Chinese steamed bread (CSB) as a bioactive ingredient. Findings: Total betacyanins, free phenolics, and DPPH radical scavenging capacity of the dough and CSB increased with increasing the PPP level from 0% to 9%. Color properties of the dough and CSB were significantly affected by the PPP level. Moreover, steaming led to significant decreases in the betacyanin content, redness, and free phenolic content of CSB. The addition of PPP led to a stiffer and less extensible dough. With increasing the level of PPP, the hardness of CSB was increased, but its specific volume, cohesiveness, springiness, and elasticity were reduced. With 3% PPP, the CSB had similar sensory scores to the control. Conclusions: Healthy and colorful CSB with high phytochemicals and antioxidant capacity as well as acceptable texture can be produced by the addition of 3% PPP. Significance and novelty: PPP can be used as a bioactive ingredient, and its level significantly affects the color, antioxidative, rheological, and sensory properties of dough and CSB. [ABSTRACT FROM AUTHOR]

ABSTRACT Antioxidant activities, color and sensory properties of dried Angelica sinensis (AS) leaves were studied. The dried leaves were extracted with three solvents. Extract yields and total phenolic contents by hot water (HW) and ethanol (EtOH) were obviously higher than that by supercritical fluid (SCF). AS leaves exhibited good antioxidant activities in a concentration-dependent manner. At 30 and 50C, both HW- and EtOH-extracts of the leaves had better scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reducing power than SCF-extract. However, drying at 90C resulted in the obvious decrease of scavenging ability of DPPH and superoxide anion radical for EtOH- and HW-extracts. The AS leaves dried at 50C had higher green and yellow, and better appearance. The results suggest that the dried AS leaf products with good sensory quality and antioxidant activities can be produced by drying at 50C and by extracting with hot water. PRACTICAL APPLICATIONS Consumer demand for food with health-promoting qualities is increasing. Angelica sinensis (AS) leaves have an unique pleasant flavor and can be used as a culinary herb for seasoning. After drying, it has longer shelf life and lesser weight and volume. To the best of our knowledge, both antioxidant activities and sensory properties of AS leaves have not been reported. Drying temperature and extraction solvent significantly affected the antioxidant activities or sensory properties of AS leaves. Dried AS leaf exhibited good antioxidant activities, hence it is a potential source of natural antioxidants in food industry. The AS leaves dried at 50C had better color and appearance. This work is useful for selecting adequate drying and extraction conditions of AS leaves in order to obtain good antioxidative activity and sensory quality. [ABSTRACT FROM AUTHOR]