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Abstract
ABSTRACTThe objectives of this study were to evaluate the possibility of adding passion fruit and orange residues in cakes, as well as to analyze their addition on the physicochemical and sensory characteristics. Four formulations were made: the standard cake (WF), wheat flour + 20% passion fruit flour (WF + PFF), wheat flour + 12.5% orange flour (WF + OF), and wheat flour + 10% passion fruit flour associated with 6.25% orange flour (WF + OF + PFF). Chemical, physical, and sensory analysis was evaluated. The samples WF + PFF and WF + OF + PFF showed large amount of dietary fiber. In sensorial, the sample WF + OF was the most promising one.
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