Abstract
The objective of the present work was to study the effect of the addition of passion fruit albedo flour, as a proposal for full use of food, in making a cocoa brownie, as well as evaluate its technological and microbiological characteristics. For this, four brownie formulations were developed, using oatmeal (control) and its partial replacement with passion fruit albedo flour. The entire elaboration process followed the technical standards for quality control. In sequence, physical-chemical evaluations were performed (moisture, ash, total sugars, lipids, proteins, carbohydrates and color parameters) and microbiological (thermotolerant coliforms, coagulase-positive Estafilococus and Salmonella). Technological and sensory changes were noticed, so that the higher the flour content of the added passion fruit albedo, the more voluminous, dry and with a rigid consistency the brownies stayed. The results of the physical-chemical analyzes were within the parameters referenced for this type of product, maintaining characteristics favourable to the preparation of brownies. Regarding colourimetric attributes, it can be seen that the colour of the cocoa brownie has become less intense with the increase in the concentration of passion fruit albedo flour. In all microbiological aspects evaluated, the results showed compliance with the standards established by the legislation. In this way, the passion fruit albedo flour showed great potential for brownie production without interfering with its nutritional and microbiological quality.
Highlights
According to the Brazilian Agricultural Research Corporation – Embrapa, Brazil is the third-largest fruit producer in the world with a volume of 45 million tons per year, of which 65 % is consumed internally and 35 % are destined for the foreign market (Embrapa, 2020)
In all microbiological aspects evaluated, the results showed compliance with the standards established by the legislation
It is known that part of this production is wasted at some stage in the production chain or by the production of agro-industrial waste by discarding unconventional parts of food, as is the case with passion fruit albedo (Passiflora edulis Sims)
Summary
According to the Brazilian Agricultural Research Corporation – Embrapa, Brazil is the third-largest fruit producer in the world with a volume of 45 million tons per year, of which 65 % is consumed internally and 35 % are destined for the foreign market (Embrapa, 2020). Activities that minimize these food losses are extremely relevant to lessen the economic impacts, environmental, in addition to enabling the idea of sustainability and provide enrichment of preparations with plant parts This because these residues are usually natural sources of nutrients, such as vitamins, minerals, fibers and bioactive compounds that have high nutritional potential (Souza et al, 2020). Surveys have reported the growing consumer search for food that provide additional benefits to the body either by inherent properties of food or by adding plant parts in formulations to improve nutritional quality (Nystrand & Olsen, 2020) In this perspective, different studies have been developed using fruit residues in the formulation of new products, some being adding passion fruit peel and/or albedo in the formulation of products such as pasta, cookie and bread (Cunha & Cattelan, 2019).
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