Examining the Application of Red-Fleshed Pitaya Powder Added to Meringue

Examining the Application of Red-Fleshed Pitaya Powder Added to Meringue

In this study, we prepared meringue using egg white, granulated sugar, powdered sugar, and different proportions（0%, 5%, 10%, 15%, and 20%）of red-fleshed pitaya powder. We analyzed the color, physicochemical properties, and antioxidant activity of the prepared meringue. The results indicate that different proportions of red-fleshed pitaya powder affect meringue quality. The meringue color darkened with increasing amounts of red-fleshed pitaya powder content. The final evaluation showed that the red-fleshed pitaya powder content did not determine the popularity. The physical property test results indicate that a higher red-fleshed pitaya powder content produces a softer textured meringue, while the stickiness decreases. Since red-fleshed pitaya powder contains pectin, the stickiness increases with its addition to meringue. The final product’s moisture content varied with the amount of red-fleshed pitaya powder, but no significant difference was found when the content of red-fleshed pitaya powder reached 15% and 20%. The antioxidant capacity depends on the red-fleshed pitaya powder content: higher amounts of red-fleshed pitaya powder lead to better free radical scavenging ability and higher total phenols and flavonoids. The sensory evaluation results show that the 20% red-fleshed pitaya powder group had the lowest score, while the others showed only slight differences. Based on the antioxidant performance and evaluation results of meringues containing red-fleshed pitaya powder, a 15% content is recommended.