Utilization of passion fruit (Passiflora cincinnata Mast.) peel flour in sweet preparation

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dc.creatorMilton Nobel Cano Chauca
dc.creatorDaniela Rodrigues Silva
dc.creatorTaiza Muniz Neves
dc.creatorPriscille Ngolo
dc.date.accessioned2025-08-01T12:32:56Z
dc.date.accessioned2025-09-09T00:17:27Z
dc.date.available2025-08-01T12:32:56Z
dc.date.issued2024
dc.identifier.doi10.53660/CLM-3358-24H56
dc.identifier.issn0010-5236
dc.identifier.urihttps://hdl.handle.net/1843/83954
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Restrito
dc.subjectAlimentos - Avaliação sensorial
dc.subjectFarinhas como alimento
dc.subjectDoces de frutas
dc.titleUtilization of passion fruit (Passiflora cincinnata Mast.) peel flour in sweet preparation
dc.title.alternativeAproveitamento da farinha da casca do maracujá-do-mato (Passiflora cincinnata Mast.) na elaboração de doce
dc.typeArtigo de periódico
local.citation.epage82
local.citation.issue9
local.citation.spage69
local.citation.volume24
local.description.resumoThe aim of this study was to develop sweets added with flour from wild passion fruit peel and evaluate their physicochemical and sensory quality. The sweets were prepared using formulations of 0%, 10%, 15%, 20%, and 25% of passion fruit peel flour and concentrated until reaching 55 °Brix, except for the 0% formulation, which was concentrated until 65 °Brix. Physicochemical analyses of moisture, pH, titratable acidity, and ash, texture, color, and sensory evaluation were conducted. The results indicated that the sweets had appropriate values for moisture, pH, titratable acidity, and ash. Texture analysis revealed that the sweets had texture values ranging from 1.0 to 5.0 N, with formulations containing added flour being firmer. Regarding color, the Lab* parameter showed that the sweets resulted in shades of white, slightly green, and yellowish depending on the addition of flour. Sensory analysis demonstrated that all sweets were well-accepted, achieving scores above 6.0 points. It was concluded that the sweets exhibited texture and color characteristics typical of passion fruit sweets and good sensory acceptability, thus representing a viable option to add greater value to the product.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=NART130357913

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