Desenvolvimento de bolo com substituição parcial da farinha de trigo por farinha obtida a partir do subproduto de maracujá

Abstract

The growing demand for healthier food products and concern about food waste means that there is a need to formulate new products using ingredients obtained from by-products. The objective of this work was to develop and evaluate the proximate composition, sensorial characteristics and color of cakes made with 10% (cake 10%) and 15% (cake 15%) of flour obtained from passion fruit byproduct in substitution to wheat flour. A cake sample was made using only wheat flour (cake P). The panelists evaluated the acceptance using a structured hedonic scale of 9 points and the purchase intention was evaluated using a structured scale of 5 points. The attributes evaluated in the samples were: appearance, aroma, flavor and texture, besides the global acceptance. The cakes were accepted for all attributes, with the exception of the texture attribute. The cake P and the cake 10% presented acceptance above 93% for all attributes, and the cake 15% presented acceptance above 87%. The intent of purchase pointed out that the majority of panelists would certainly buy cake P and cake 10%. The addition of passion fruit flour reduced the brightness of the cake due to its higher fiber content. On the other hand, the addition of passion fruit flour resulted in an increase in the a* values. Therefore, the use of the passion fruit by-product for cake production is viable. Also, this represents an alternative to enrichment of these preparations, through the addition of nutrients.