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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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
Experimental — accuracy not yet measuredThe check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“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
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
(2023) · Oxford University Press eBooks · doi:10.1093/9780197610145.002.001 · Cited by 28,136
(2011) · FAO eBooks · Cited by 3,368
Functional properties of proteins in foods: A survey
Kinsella, J., & Melachouris, N. (1976) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397609527208 · Cited by 1,353
By-products of plant food processing as a source of functional compounds—Recent developments
Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334
Agro-industrial potential of exotic fruit byproducts as a source of food additives
Ayala-Zavala, J. F., Vega-Vega, V., Domínguez, C. R., Palafox-Carlos, H., Villa-Rodríguez, J. A., Siddiqui, M. W., Dávila-Aviña, J., & González-Aguilar, G. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.021 · Cited by 628
Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations
Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. J. S. P. (2009) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2009.10.004 · Cited by 469
Martínez, R., Torres, P., Meneses, M. Á., Figueroa, J. G., Pérez‐Álvarez, J. Á., & Viuda‐Martos, M. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.05.057 · Cited by 453
Physicochemical and Functional Properties of Winged Bean Flour and Isolate Compared with Soy Isolate
Okezie, B. O., & Bello, A. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb07728.x · Cited by 378
Functional foods development: Trends and technologies
Betoret, E., Betoret, N., Vidal, D., & Fito, P. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.05.004 · Cited by 313
Sogi, D. S., Siddiq, M., Greiby, I., & Dolan, K. D. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.05.053 · Cited by 274 · cited 2×
“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
Research works printed but not linked: 4
- Cecchi, H. M. (2003). Fundamentos teóricos e práticos em análises de alimentos, (2nd ed.). Campinas: Editora da Unicamp.
- Damodaran, S., Parkin, K. L., & Fennema, O. R. (2010). Química de alimentos de Fennema, (4th ed.). Artmed.
- Santos, C. C. S., Guimarães, P. B., Ramos, S. A., & Capobiango M. (2017). Determination of centesimal composition of flour obtained from the bark of pineapple. Sinapse Múltipla, 6(2), 341-344.
- Torres, R. L., González, R. J., Sánchez, H. D., Osella, C. A., & Torre, M. A. G. (1999). Comportamiento de variedades de arroz en la elaboración de pan sin gluten. Archivos Latinoamericanos de Nutrición, 9(2), 162-165.
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
de Moura, K. P. A., de Almeida, A. P. F., de Oliveira, A. T. C., Queiroz, V. F., Miranda, K. W. E., Mendes, L. G., & Monte, A. L. D. S. (2021) · Research Society and Development · doi:10.33448/rsd-v10i8.17603
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
