Influence of drying temperature on the color of yellow dragon fruit (Hylocereus megalanthus) peel flour

Oxidation of bioactive components is detrimental to some technological properties because they cause browning (enzymatic and non-enzymatic); a phenomenon commonly observed in the drying fruit products their by-products. To reduce this effect, three temperature levels (40, 55, 70 °C) were compared yellow dragon (Hylocereus megalanthus) peel. A tray dryer with an airflow rate 0.5 m/s was used. Drying time (hours) color parameters (CIE Lab) evaluated using one-way ANOVA analysis variance low significant difference (LSD) post hoc test, working at 5% significance level (α = 0.05). In way, lower (40 provided darker coloration peel flour 55 °C, latter ones being statistically similar (p > 0.05) time. conclusion, light-colored obtained, which would changes visual perception new food formulations.