The substitution of wheat flour with flour made from Dialium Guianense and Nephelium Lappaceum l. Fruit peel in muffins

Abstract

Food waste generated by the lack of proper processing of fruit parts, such as peels and seeds, is a global problem, although these by-products could enrich the nutritional value of food products. Thus, this study aimed to develop, characterize, and perform a sensory analysis of functional muffins enriched with flour made from Dialium guianense and Nephelium lappaceum L. fruit peels. Four muffin formulations were developed with different substitution levels (0, 2.5, 5, and 7.5%) of wheat flour with the fruit peel flour. The muffins were analyzed for proximate composition, weight reduction, color, texture profile, sensory profile (color, odor, flavor, texture, and overall appearance), and purchase intention. The results showed that the formulations with flour produced from the fruit residues had higher fiber and lipid content, less weight loss during baking, and darker coloration than standard samples. The sample with 2.5% wheat flour replaced with fruit peel flour showed better sensory parameters and purchase intention. Hence, the physical, chemical, and sensory analyses presented a positive increase in the nutritional and sensory quality of the developed products.