| dc.description.abstract | Brazil is considered the main passion fruit producer because of its favorable conditions to its plantation crops. In the country, the fruit is usually used in the juice production and fresh consumption. It is known that, in the fruit processing in the food industry, the fruit peels are the main residues generated and the principal nutritional component in the fruit peels composition, as in the passion fruit peel, is the dietary fibers. An alternative to the utilization of passion fruit peels is its transformation in flour, thus it could be utilized as an ingredient in food products. The objective of this study is to elaborate and characterize a flour obtained from passion fruit peel, in order to introduce it in biscuits formulation. Three formulations were developed: Control, A Formulation (15% of passion fruit flour) and B Formulation (20% of passion fruit flour). The proximal analysis and technological analysis were both performed in flour and biscuits and the sensory analysis was conducted in all products. The majority component in flour corresponds to carbohydrates and this showed 66,81% of total fiber (53,15% insoluble and 13,66% soluble), 13,32g/g of WAI and 2,58g/g of OAI. The biscuits moisture content varied from 1,81% to 4,53%. The B formulation showed the higher ashes content. The biscuit samples did not differ significantly in proteins, lipids, fibers, WAI and OAI. The biscuits swelling varied from 2,58 to 6,05mL/g, being the major value attributed to B Formulation. In the sensory analysis, the formulations did not differ each other in aroma, color and texture attributes. The purchase intention of the three formulations was evaluated in “certainly buy” and “possibly buy”. The proportion of flour added in the biscuits was not enough to promote significant alterations in its nutrients. Thus, it suggests that for future studies, the biscuits should be elaborated with more flour quantity, in order to utilize the maximum benefits from this flour. | |
