Elaboração de farinhas e bolos produzidos com casca de maracujá

Abstract

In Brazil, the annual production of passion fruit is approximately 400 thousand tons and the use of its peel as a source of dietary fiber can be an alternative for the valorization of this by-product. The flour of passion-fruit peel can be an alternative for the elaboration of bakery and confectionary products, since it has a high content of simple carbohydrates. This work aims to obtain flour from passion fruit peel and use it in cake formulations, as total and partial substitute for wheat flour. The employed method proposed to elaborate the flour of the passion fruit peel and to analyze the physicochemical characteristics of a cake with this flour. Three cake formulations were made with replacement of the wheat flour by the flour of the passion fruit peel of 50% and 100%, and analyses of centesimal composition, objective color and texture were performed in triplicates and their results were analyzed by Anova and Tukey test. The results of the centesimal composition were 14.20 for F1, 15 F2 and 15.94 in F3 for lipids, proteins in F1 9.28, F2 7.36 and F3 6.55, humidity 49.12 for F1, 47.39 in F2 and 53.20 F3 and ashes had values of 2.53% for F3, 1.86% for F2 and 1.03% for F1 where they indicated through the Anova test that there is significant statistical difference among the groups. Thus, it was concluded that the passion fruit peel flour can be an alternative for the elaboration of bakery and confectionary products, since it has high fiber content and low carbohydrate content. However, it is important to emphasize that the passion fruit peel flour can alter the technological characteristics, such as texture and color so it is important to evaluate the acceptance of the product by the consumer before marketing it.