Elaboração de biscoito com a farinha da casca do maracujá (Passiflora edulis)

Abstract

Passion fruit, a well-known and commercialized fruit, is currently the target of studies that show its nutritional properties, namely its bark, rich in vitamins, minerals and dietary fiber, specifically soluble fibers, which bring benefits such as glycemic control and prevention of cardiovascular diseases. Due to the high rate of disposal of passion fruit peels, the use of the same in bakery products is an alternative to avoid its waste, taking advantage of the fruit in its entirety. The aim of this study was to prepare the biscuits with the flour from the shell of the passion fruit. This is an experimental, cross-sectional and quantitative study that was developed in the laboratories of Dietary Technique and Sensory Analysis of Food of the University Center of Science and Technology of Maranhão - UNIFACEMA, located in the city of Caxias - MA. The sensory analysis of the product was performed with 62 untrained evaluators, using the 9-point hedonic scale and 5-point purchase intention, by signing the TCLE. Microbiological analysis was performed to determine the microbiological conditions of the product. The results obtained show that of the three samples (A, B and C) developed, two (A and B) obtained acceptance by the evaluators. The results of the microbiological analysis indicated that the three samples are in accordance with current legislation. Therefore, the preparation of the biscuit proved to be a technological potential in the bakery market and as a healthy, sustainable and economic food option.

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

“…In this context, research has been carried out to use byproducts (passion fruit peel albedo) as functional ingredients in the processing of bread products associated with cereal flours (corn, wheat and rice) (Nascimento et al, 2020;Maia et al, 2018;Souza et al, 2020a), development of vegetal probiotic beverage of passion fruit (Guedes et al, 2021), development of cookies (Lima et al, 2022), development of biscuit (Weng et al, 2021). The enrichment of these products with passion fruit residue flour in the research by Souza et al (2020b) showed important minerals (calcium, sodium and potassium) in the bark composition, as well as a viable alternative for application in bakery products intended for consumption by patients with celiac disease.…”

Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct

“…However, the WRF had a higher content of carbohydrates (36.27%), protein (19.56%), ash (10.47%), and dietary fiber (27.15%) compared to CWF. Carbohydrates were found to be the component with the highest concentration in the WRF, according to the results obtained by Schlickmann (2019), which found 41.2%, 14.79%, 11.79%, and 22.69%, respectively.…”

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

“…D = Not reported in the study [52] Preparation of cookie with passion fruit peel flour Technological potential for the bakery market. D = Not reported in the study [70] Functional bread made with mango stone flour A = Good nutritional characteristics; antioxidant potential. D = Not reported in the study [71] Partial substitution of wheat flour by prickly pear stone four in breads.…”