Pitahaya (Hylocereus spp.): Culture, physicochemical characteristics, nutritional composition, and bioactive compounds
نویسندگان
چکیده
منابع مشابه
Morphological Characteristics and Pollination Requirement in Red Pitaya (Hylocereus spp.)
This study explored the morphological characteristics and effects of pollination methods on fruit set and characteristics in 4 red pitaya (Hylocereus spp.) clones. The distinctive morphological recognition and classification among pitaya clones were confirmed by the stem, flower and fruit features. The fruit production season was indicated from the beginning of May to the end of August – the be...
متن کاملEstimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp.
The glycaemic index (GI) is a physiological measure of a food's potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently researchers and consumers are interested in low GI foods, since their consumption is associated with better weight control and reduced risk of incidence of chronic diseases, like...
متن کاملPomegranate fruit ripening: nutritional and bioactive compounds
Pomegranate fruit undergoes several biochemical changes during growth and ripening on tree leading to the fruit to reach an optimal quality at full ripening stage. These changes are increase in sugar concentration (glucose and fructose), diminution in total acidity (citric and malic acids) and increase in anthocyanin concentration. In addition an increase occurs in antioxidant activity which re...
متن کاملChemical Composition, Physicochemical Characteristics, and Nutritional Value of Lannea kerstingii Seeds and Seed Oil
The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the...
متن کاملThe Effect of Hylocereus polyrhizus and Hylocereus undatus on Physicochemical, Proteolysis, and Antioxidant Activity in Yogurt
Yogurt is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The additions of fruits into milk may enhance the taste and the therapeutical values of milk products. However fruits also may change the fermentation behaviour. In this present study, the changes in physicochemical, the peptide concentration, ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Scientia Agropecuaria
سال: 2020
ISSN: 2077-9917,2306-6741
DOI: 10.17268/sci.agropecu.2020.03.16