Flour of Winged-stem Passion Fruit Peel: Nutritional Composition, Incorporation in Cookies, and Sensory Acceptability

Autor: Raquel Flôres Sampaio, Viviane da Cruz Lima, Giselle Aparecida Marques Bungart, Laís Donata Bento Correia, Thaise Mariá Tobal
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Brazilian Archives of Biology and Technology, Volume: 65, Article number: e22200776, Published: 27 MAY 2022
Brazilian Archives of Biology and Technology v.65 2022
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Popis: The development of new products by adding value to residues such as passion fruit peel, which may contribute to additional nutritional value, is of great interest. Thus, the objective of this study was to characterize the flour of winged-stem passion fruit peel and use it in the preparation of cookies, along with the evaluation of its nutritional quality and sensory acceptability. Flavedo and albedo flours were produced from the winged-stem passion fruit, and 6 biscuit formulations were made, one standard and the others containing different amounts of this flour (8.5% to 17%). In addition to the physical and chemical characterization of the flour obtained from flavedo and albedo, cookies with greater sensory acceptability were also analyzed. Flavedo and albedo flours of passion fruit had different nutritional compositions; however, both have high dietary fiber content, showing values of 79.37% and 63.59%, respectively. All cookie formulations obtained good sensory acceptability. The formulations added to the flour had a higher content of protein, ash, and dietary fiber in relation to the standard cookie formulation. This study presents the feasibility of using a by-product, which is normally discarded, in the preparation of cookies, increasing the nutritional value of this product, and indicating the potential of these flours to increase fiber content in the diet.
Databáze: OpenAIRE
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