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

Abstract

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 HIGHLIGHTS• The flour of the sweet passion fruit peel has a high dietary fiber content.• Adding sweet passion fruit peel flour increases the fiber content in cookies.• Cookies enriched with passion fruit peel flour have good sensory acceptability.• Full use of sweet passion fruit reduces waste and improves nutritional value.• Insert 1-4 highlights no longer than 85 characters.• Insert a highlight no longer than 85 characters.• Insert a highlight no longer than 85 characters.• Insert a highlight no longer than 85 characters.

Development of “bisnaguinha” bread fibre source

“…Much research has targeted the use of fruit peel in the development of products, since they have an interesting nutritional composition, with significant amounts of fibres, minerals and bioactive compounds (Brandão et al, 2020;Cunha et al, 2020;Damasceno et al, 2018). The breads developed in the present study presented sensory acceptability equal to or greater than that found in other studies with the addition of fruit peel flours in breads, including gluten-free breads prepared with tangerine peel flour (Lima et al, 2021) and breads with mixed seed flour and papaya peel (Santos et al, 2018), as well as the sweet PF in cookies (Sampaio et al, 2022), confirming that sweet PF can be used in bakery products.…”

“…They were then cut into small pieces, distributed in trays lined with parchment paper and placed in a drying oven at 60 °C for 24 hours. After milling using a domestic blender of the brand Philips-Walita, the cut peel was sieved using 28 mm mesh sieves to obtain the flour (Figure 1), which was then stored in polyethylene bags at room temperature and under light (Sampaio et al, 2022).…”

“…Sweet PF (Figure 1) presented high dietary fibre content (69.42 g/100 g), and can be consumed daily to contribute to the recommended daily intake of this nutrient (25 g and 38 g/day for healthy adult women and men, respectively) (Institute of Medicine, 2005). Other studies have quantified the dietary fibre content in the flour of the flavedo peel and sweet passion fruit albedo, having found 63.59% and 79.37% fibre (Sampaio et al, 2022), respectively, and of sweet PF and albedo flour having 64.12% (55.95% of insoluble fibre and 8.18% of soluble fibre) and 42.97% (35.27% of insoluble fibre and 7.70% of soluble fibre), respectively (Dourisboure & Ortega, 2017).…”

“…In addition to the pulp, which is more commonly consumed, the peel of this fruit can be used in the manufacture of cookies, and for the production of flours (Sampaio et al, 2022). It can be used for therapeutic purposes, due to its functional benefits, as well as being used in various preparations in order to increase the content of dietary fibre in the final product (Damasceno et al, 2018).…”

Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour

“…Organic residues that would generally be discarded can be used to nutritionally enrich food (Sampaio et al, 2022;Santos & André, 2021), as already observed in the use of flour from sweet passion fruit peel flour in sheep meat products (Maia, 2017) with increased fiber and minerals (Borges et al, 2020;Vasconcellos et al, 2001). The benefits also extend to its way of acting in the human body, being rich in antioxidants and presenting anti-inflammatory effect, which reduces the risk of inflammatory diseases and even cancer (Ozarowski et al, 2018;Wasicky et al, 2015).…”