Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters.

The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (p > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (p < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (p < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (p < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (p < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (p < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (p < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers. [ABSTRACT FROM AUTHOR]