Caracterização da casca do maracujá e elaboração de biscoitos como alternativa para alimentação funcional

Abstract

Passion fruit is a typical Brazilian fruit, which has more than 400 different species. Relatively cheap and tasty, this fruit represents the Brazilian taste well. There is a wide range of studies on the passion fruit, including the fight against type II diabetes characterized by inadequate nutrition. In this case, some properties of the passion fruit act as sources of lowering the blood sugar level and the low-density lipoprotein considered cholesterol bad. Thinking about ways of associating this fruit with food, a biscuit with a substitute fraction of passion fruit peel flour was proposed. For this, it was important to evaluate aspects related to sensory analysis. In this case, sensory aspects such as flavor, aroma, texture and color were evaluated by employees who had never tried crackers with passion fruit peel flour. Through sensory analysis, we considered the results satisfactory, as the best acceptability indices in the hedonic scale corresponded to the biscuit samples with the lowest flour concentrations and the lowest indices were in the sample with the highest flour content. From these results, we conclude that a greater concentration of passion fruit peel flour is necessary.