Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

Abstract

Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the variation in drying temperature (70 and 80 °C) on the physical and chemical characteristics of the flours. The flours has a light color with slight trend to red and stronger trend to yellow. Moisture content is within the limits established by the current norms of ANVISA (a maximum of 15%). The flavedo removal contributed to the increase of water, crude fiber, neutral detergent fiber and acid detergent fiber concentrations. However, it reduced moisture, ash, protein, lipids and carbohydrates concentrations. On the other hand, the maceration decreases luminosity, lipids and carbohydrates and increases the chromaticity a* and b* and moisture in the flours. In relation to the increase in temperature, a decrease was observed in the protein concentration and an increase in the concentration of ash and lipids. Based on centesimal composition, the flour should be prepared with whole peel without maceration and dried at 80 °C.

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

“…The drying process caused the loss of water and, consequently, a reduction in the moisture content (from 89 to 5%) and water activity (from 0.983 to 0.374). A higher value compared to this study was presented by Silva et al (2019) when evaluating the water activity of the albedo of the same species in natura (0.995), but the flour dried at 70 °C of this residue presented a lower value (0.285), confirming that the increase in temperature influences the level of water reduction in this product.…”

“…According to Silva et al (2019), the dehydration of passion fruit byproducts is extremely important for their conservation, since most of the water is free and can be used in chemical, enzymatic and microorganism growth reactions. Thus, the drying of the albedo was effective for the production of a low-perishable flour with a longer shelf life, preventing the proliferation of microorganisms in this raw material and thus ensuring against the production of toxins in the albedo pulp (Miranda et al, 2017).…”

Cinética de degradação do ácido ascórbico do mesocarpo do maracujá pré-tratado osmoticamente e o estudo da sua estabilidade

“…The water content of the slices before the osmotic dehydration process was 93.83% and water activity 0.993, making the samples as highly perishable. Silva et al (2019) in their studies with the passion fruit albedo, obtained water content of 93.55% and water activity of 0.995. Analyzing these same parameters at the end of the osmotic dehydration process, a reduction in water content to 58.51% and water activity to 0.958 was obtained.…”

Farinha do albedo do maracujá (Passiflora edulis Sims) para o enriquecimento de produtos cárneos: Uma revisão

“…O consumo de farinha do albedo de maracujá está associado à vários benefícios à saúde, como o retardamento do esvaziamento gástrico e do trânsito intestinal, aumentando assim a sensação de saciedade, diminuição nos níveis de glicose e colesterol no sangue e auxiliando no controle de doenças, como a obesidade por possuir capacidade de reduzir o LDL e aumentar o HDL. Além de contribuir também no controle de doenças crônicas como câncer ou diabetes (Silva et al, 2019).…”

“…Segundo Silva et al (2019), as farinhas do albedo do maracujá apresentaram baixo teor de pectina, não contendo poder gelificante. Os autores observaram que esse comportamento tenha sido promovido pela temperatura de secagem aplicada na farinha (80 ºC), tendo em vista que uma farinha seca à 60 ºC apresentou 6,98 e 13,54% de pectina nos dois lotes analisados.…”