USE OF PASSION FRUIT PEEL FLOUR IN THE MANUFACTURING OF LOAF BREAD

Abstract

Brazil is the largest worldwide Passiflora fruit producer producing a peel waste with large potential of use. The objective of this work was to evaluate the effect of different Passiflora peel flour (PPF) concentrations in addition to loaf bread. The experiment was carried out in the Agro Industry Sector of IF Goiano Ceres from August to November of 2019. The experimental design was totally randomized with four treatments with different concentrations of Passiflora peel flour (0%, 5%, 10% and 15%) and three repetitions. Physicochemical (pH, titratable acidity, humidity, ash), microbiological analysis (total coliforms and thermotolerant coliforms) were carried out at Instrumental and Microbiologic laboratories. Sensory evaluations were performed with 50 non trained panelists to verify acceptance and purchase intention. It was observed a decrease to pH level (varying from 6.06 to 5.39) and to humidity level (from 30.65% to 27.66%) with the addition of PPF. To ash and titratable acidity levels, there was an increase in the observed values with the addition of PPF, varying from 1.04% to 1.36% and from 2.23% to 4.76%, respectively. It was observed a higher acceptance for 0% (80.31%) and 5% (78.16%) PPF treatments. In this way, we conclude that the use of PPF to enrich loaf bread is an alternative to partial substitution of wheat flour for the addition of nutrients and fibers. The microbiological analysis results indicated that all treatments are according to Brazilian legislation. Therefore, passiflora peel flour has potential to be used in loaf bread fabrication, and could be used to substitute the wheat flour up to 5%.
 
 Keywords: bakery, Passiflora edulis, functional food