Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages
Andrés A. Corimayhua-Silva,
Carlos Elías-Peñafiel,
Tatiana Rojas-Ayerve,
Américo Guevara-Pérez,
Lucero Farfán-Rodríguez,
Christian R. Encina-Zelada
Affiliations
Andrés A. Corimayhua-Silva
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Carlos Elías-Peñafiel
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Tatiana Rojas-Ayerve
Departamento de Química, Facultad de Ciencias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Américo Guevara-Pérez
Instituto de Investigación de Bioquímica y Biología Molecular (IIBBM), Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Lucero Farfán-Rodríguez
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
Christian R. Encina-Zelada
Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499–297, 296–177, and p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.
