Harnessing passion fruit peel flour (<i>Passiflora edulis</i> f. <i>Flavicarpa</i>) for the preparation of stuffed cookies

Andrade, Julianna Karla Santana; Barretto, Lília Calheiros de Oliveira; Denadai, Marina; Narain, Narendra; Santos, João Antônio Belmino dos

doi:10.17660/actahortic.2018.1198.33

Cited by 1 publication

(2 citation statements)

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“…In general, for most agro-waste substitutes, such as mango, banana, passion fruit, and lime peels, the maximum ratio of substitution was approximately 10%. 48,49,57,63,65,67,69,98 Antinutritional Content of Agro-Waste Based Food Products and Potential Pretreatment Techniques. Potential problems when using agro-waste-based raw materials for food consumption are antinutritional factors.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

Lesmana

Vianney

Goenawan

et al. 2021

ACS Food Sci. Technol.

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With the steadily growing world population, effective methods are needed to alleviate food shortages. One possible strategy could be to utilize agro-waste materials that accumulate in large quantities at every stage of the economic chain during harvesting, food production, and consumption. Peel-based agro-waste consists of promising materials that can be utilized to potentially substitute commonly used raw materials in products traditionally made from wheat, tapioca, and rice flours. In this systematic review, we aim at establishing prospective proximate components as basic nutrients and their valorization potential as substitutes in traditional flour products (bread, biscuits, etc.). Generally, the peel contains high levels of fiber and relatively low digestible carbohydrates, providing a healthier food ingredient. In terms of protein, it should be pointed out that seeds such as wheat utilize insoluble gluten as their major storage protein, while proteins in peel were found in quite high percentage although they were not yet well characterized. However, the general effect of using peel to substitute wheat in food products are the reduction of dough elasticity, increased hardness of the end-products, faster water absorption rate of the products, and in some cases, bitter taste and darker colors. The latter two could have been contributed by the secondary metabolites such as phenolic compounds. On the other hand, substitution of peel into food products can have valuable health benefits, e.g., retention of antioxidant activity due to the phenolic compounds or simply adding fiber. In this review, literature on the composition of promising agro-waste raw materials is being discussed in the relationship with physical properties and appearance of potential end-products. Antinutritional compounds and pretreatment processes are also being considered. It is hoped that a critical discussion will lead to a better understanding and higher acceptance of the incorporation of peel into food products.

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Section: ■ Results and Discussionmentioning

confidence: 99%

“…However, the acceptance score turned out to be significantly lower. In general, for most agro-waste substitutes, such as mango, banana, passion fruit, and lime peels, the maximum ratio of substitution was approximately 10%. ,,,,,,, …”

Section: Overview Of Functional Properties and Product Applicationsmentioning

confidence: 97%

Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

Lesmana

Vianney

Goenawan

et al. 2021

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

Harnessing passion fruit peel flour (Passiflora edulis f. Flavicarpa) for the preparation of stuffed cookies

Cited by 1 publication

References 10 publications

Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

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