Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

“…The low water solubility index is undesirable because it limits its application in various food products [ 81 ]. Santos et al [ 86 ] evaluated the water solubility of red pitaya peel flours and found 30.14 %, below those found in the present study (35.4–49.3 %), thus demonstrating a more significant advantage of using melon pulp flours as ingredients in the formulation of food products.…”

“…The water solubility index defines the amount of water-soluble matter in a product [ 84 ]. The results may be related to the presence of sugars in flour [ 86 ]; therefore, it is worth highlighting that CHFH presented a higher water solubility index and a higher total carbohydrate content. It may also be related to the drying temperature used to obtain the flour, as low drying temperatures (40–70 °C) cause high solubility values [ 86 ].…”

“…The results may be related to the presence of sugars in flour [ 86 ]; therefore, it is worth highlighting that CHFH presented a higher water solubility index and a higher total carbohydrate content. It may also be related to the drying temperature used to obtain the flour, as low drying temperatures (40–70 °C) cause high solubility values [ 86 ]. The low water solubility index is undesirable because it limits its application in various food products [ 81 ].…”