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

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.

Keywords:
Passiflora alata; albedo flour; flavedo flour; products for dietary purposes

GRAPHICAL ABSTRACT

Ingredients	F1	F2	F3	F4	F5	SF
White wheat flour	349.5 g	316.5 g	349.5 g	316.5 g	333 g	382.5 g
White sugar	127.5 g	127.5 g	127.5 g	127.5 g	127.5 g	127.5 g
Unsalted margarine	105 g	105 g	127.5 g	127.5 g	116.25 g	127.5 g
Winged-stem passion fruit pulp	270 mL	270 mL	270 mL	270 mL	270 mL	270 mL
Flour of winged-stem passion fruit peel	33 g	66 g	33 g	66 g	49.5 g	-
Egg yolk	3 units	3 units	3 units	3 units	3 units	3 units
Chemical yeast	5.25 g	5.25 g	5.25 g	5.25 g	5.25 g	5.25 g
Vanilla	3 mL	3 mL	3 mL	3 mL	3 mL	3 mL
Salt	1.5 g	1.5 g	1.5 g	1.5 g	1.5 g	1.5 g

Components (g)	AF	FF
Moisture	4.24 ± 0.09ª	3.54 ± 0.04^b
Protein	11.08 ± 0.01ª	8.75 ± 0.64^b
Lipids	0.64 ± 0.03ª	0.63 ± 0.10^a
Ashes	7.48 ± 0.19ª	2.57 ± 0.04^b
Total dietary fiber	63.59± 0.01ª	79.37± 0.01^b
Available carbohydrates	13.55 ± 1.10	5.15 ± 0.68
Total caloric value (Kcal)	228.5 ± 0.74	219,95 ± 0.77

Characteristics	F1	F2	F3	F4	F5	SF	F-Fisher from ANOVA	p-value from ANOVA
Appearance	7.2 ± 1.2	7.0 ± 1.2	7.0 ± 1.5	6.8 ± 1.5	7.0 ± 1.4	7.2 ± 1.3	0.642	0,51
Color	7.3 ± 1.2^ab	7.3 ± 1.2^ab	7.5 ± 1.1^ab	7.2 ± 1.3^ab	7.1 ± 1.3^a	7.6 ± 1.2^b	1.33	˂0.0001
Aroma	7.0 ± 1.6	6.9± 1.5	7.0 ± 1.3	7.0 ± 1.3	6.9 ± 1.5	7.5 ± 1.4	1.06	0,21
Flavor	6.7 ± 1.6^a	6.3 ± 1.7^a	6.9 ± 1.7^ab	6.2 ± 1.9^a	6.9 ± 1.6^ab	7.5 ± 1.4^b	3,41	˂0.0001
Texture	6.7 ± 1.6	6.4 ± 1.6	7.0 ± 1.3	6.6 ± 1.8	6.7 ± 1.6	7.0 ± 1.6	1.05	0,20
Overall acceptability	6.8 ± 1.4^ab	6.5 ± 1.4^ab	6.8 ±1.6^ab	6.3 ± 1.9^a	6.8 ± 1.5^ab	7.3 ± 1.4^b	1,82	˂0.0001

Components	SF	F5	F2
Moisture	14.81 ± 0.11^a	7.07 ± 0.06^b	9.28 ± 1.19^c
Protein	7.30 ± 0.40^a	9.45 ± 0.45^b	8.90 ± 0.39^b
Lipids	13.31 ± 1.49^a	16.09 ± 0.10^b	13.43 ± 1.16^a
Ashes	1.13 ± 0.05^a	1.82 ± 0.04^b	1.73 ± 0.03^c
Total dietary fiber	4.04 ± 0.01^a	5.04 ± 0.01^b	6.78 ± 0.01^c
Available carbohydrates	59.56 ± 1.27	60.54 ± 0.43	59.88 ± 2.33
TCV	394.57 ± 6.88	434.70 ± 0.85	409.52 ± 1.58

Instituto de Tecnologia do Paraná - Tecpar Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, 81350-010 Curitiba PR Brazil, Tel.: +55 41 3316-3052/3054, Fax: +55 41 3346-2872 - Curitiba - PR - Brazil
E-mail: babt@tecpar.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Correspondence: thaisetobal@ufgd.edu.br; Tel.: +55-67-998296198 (T.M.T.).