The DOI matches its Crossref record; 32 of the 33 references it cites were found in a registry or an index.
Physicochemical and technological evaluation of flours made from fruit co-products for use in food products
Open accessAbstract
Fruits and vegetables are widely processed, and during its processing, co-products are often discarded. Some co-products, such as peels, have a rich composition and could be used. However, the high perishability, due to high moisture content, limits this use. The reduction of moisture, achieved by drying, is an alternative to use these co-products. Flours, made from pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, through drying process, were evaluated for particle size distribution, water activity, hydrogenionic potential, titratable acidity, total soluble solids, solubility in water and in milk and water, milk and oil absorption, in order to characterize them and suggest potential applications in food products. Water activity (0.21 to 0.38) and pH (3.58 to 5.84) values were favorable for the preservation of flours, which also showed better solubility in water (17.57 to 53.52%) than in milk (4.46 to 11.22%), as well as a higher water uptake (2.16 to 6.35 g g-1) and milk (3.19 to 6.61 g g-1) compared to oil absorption (1.09 to 1.74 g g-1). These results indicated good potential for use in food processing, especially in instant products, meat and bakery, to develop new products or replace ingredients, representing an alternative to the use of co-products.
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In the citing paper
“The flour is a useful ingredient for producing pasta because of its low water content (8.24%), which permits safe storage at room temperature (Silva et al., 2020).”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Silva et al., 2020
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“Although, significantly more total phenolic chemicals (124.48 mg EAG/100g) are present in dried banana peel flour than in fresh peels.”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Silva et al., 2020
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Cites
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“The WAI, which is the weight of water absorbed per weight of flour (Sogi et al., 2013) is related to the availability of hydrophilic groups to bind water molecules, gel forming ability of starch molecules (Filli & Nkama, 2007), and the hygroscopic property of fibers, which also allows water…”
Background
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Cited by
Sorted by citations
Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems
Mesías, M., & Morales, F. J. (2025) · Foods · doi:10.3390/foods14091597 · Cited by 12
Asquieri, E. R., Nishi, A. C. F., Batista, R. D., & Asquieri, E. M. D. A. R. (2020) · Research Society and Development · doi:10.33448/rsd-v9i7.4521 · Cited by 6
Self-citationCarneiro, W. D. S., Silva, C. E. D. F., Andreola, K., & Prata, A. S. (2026) · Plant Foods for Human Nutrition · doi:10.1007/s11130-026-01493-1 · Cited by 2
Khursheed, S., Akhtar, M., Ammar Saeed, S. M., Fazal, A., Rehman, F., Bashir, Z., Khanam, U., Hani, U., Mustafa, H. M., Haris, M., et al. (2025) · Indus Journal of Bioscience Research · doi:10.70749/ijbr.v3i8.2215 · Cited by 1
Produção e caracterização da farinha da casca da banana
de Oliveira, F. B., Santiago, Â. M., Marsiglia, W. I. M. D. L., Barbosa, A. G. A., Silva, M. C. D. S., Gouveia, A. G. M., Nascimento, M. G. D. S., Silvestre, M. D. L., Galdino, P. O., & Mota, M. M. D. A. (2021) · Research Society and Development · doi:10.33448/rsd-v10i8.17017
Metadata
- Authors
- Silva, J. S., Ortiz, D. W., Asquieri, E. R., & Damiani, C.
- Affiliations
- Universidade Federal de Goiás (BR)
- Venue
- Research, Society and Development
- Publisher
- Research, Society and Development
- Published
- 2020-03-10
- Volume
- 9
- Issue
- 3
- Pages
- e192932742
- ISSN
- 2525-3409 (ISSN-L)
- OpenAlex
- W3010662573
- Cited by
- 6
- References
- 33
- Citations by year
- 2026: 1 · 2025: 1 · 2021: 2 · 2020: 2
- FWCI
- 0.65
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Research Society and Development (publishedVersion, cc-by)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, cc-by)
- Americanae (AECID Library) (submittedVersion, cc-by)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- fruit peel, flour, pineapple peel, banana peel, papaya peel, drying, physicochemical properties, water activity, solubility, water absorption, oil absorption, food by-product valorization, bakery products, meat products
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- Silva, J. S., Ortiz, D. W., Asquieri, E. R., & Damiani, C. (2020). Physicochemical and technological evaluation of flours made from fruit co-products for use in food products. Research, Society and Development. https://doi.org/10.33448/rsd-v9i3.2742
