KẾT LUẬN

Vỏ quả thanh long có thể được đề xuất để sử dụng như là một thành phần chức năng cho các sản phẩm thực phẩm do giá trị dinh dưỡng của nó, đặc biệt là đối với sự có mặt của hàm lượng chất xơ cao. Hơn nữa, vỏ quả thanh long có thể được xem như là một tác nhân tạo kết cấu, do tính chất gel mạnh và ổn định nhiệt độ ở điều kiện làm nóng và làm mát.

Lời cảm ơn

Nhóm tác giả xin cảm ơn Embrapa Cerrado đã cung cấp các mẫu quả thanh long và thông tin kỹ thuật, và cảm ơn Tiến sĩ Nilton Tadeu Vilela Junqueira đã cung cấp thông tin khoa học về quả thanh long.

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https://www.cambridge.org/core/journals/fruits/article/div-classtitleevaluation-of-the-chemical-characteristics-and-rheological-behavior-of-pitaya-span-classitalichylocereus-undatusspan-peel-div/DD651D93BE2EA605C4B73E2A4F2819EA

https://www.cambridge.org/core/services/aop-cambridge-core/content/view/DD651D93BE2EA605C4B73E2A4F2819EA/S0248129414000280a.pdf/evaluation_of_the_chemical_characteristics_and_rheological_behavior_of_pitaya_hylocereus_undatus_peel.pdf

Fernanda Robert De Mello