<![CDATA[Red dragon fruit (Hylocereus polyrhizus) peel was an underutilized agro-industrial byproduct with high potential as a functional food ingredient due to its pigments and bioactive compounds; however, processing challenges limited its application. This study analyzed the effects of blanching and slicing pretreatments on the physical and functional properties of red dragon fruit peel flour produced using freeze drying. The results showed that the moisture content ranged from 7–12%, meeting standard flour requirements, and was not significantly affected by the treatments, confirming the effectiveness of freeze drying in moisture removal. Yield was significantly influenced by the pretreatments, with the highest value obtained in the blanching–sliced treatment (1.66%) and the lowest in the non-blanching–non-sliced treatment (0.91%). Color characteristics were also significantly affected, where blanching decreased lightness (L*) but increased redness (a*). The highest a* value (32.04) was observed in the blanching–sliced treatment, indicating improved betalain pigment stability due to enzyme inactivation. In contrast, water holding capacity (1.25–3.13%), oil holding capacity (21.17–37.13%), and swelling power (0.92–0.98 g/g) did not differ significantly among treatments. These findings indicated that the combination of blanching and slicing was the most effective pretreatment for enhancing yield and maintaining color stability. The study demonstrated the potential of freeze-dried dragon fruit peel flour as a functional food ingredient and supported the valorization of agricultural waste into value-added products.]]>
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