Abstract
ABSTRACT The aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g−1) and insoluble fiber (28.15 to 56.83 g 100 g−1). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g−1). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%.
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