Aplicação de farinha da casca de maracujá-do-mato (Passiflora cincinnata) e proteína de ervilha (Vicia sativa L.) no desenvolvimento de biscoitos com apelo clean label

Abstract

This research aimed to evaluate the feasibility of using wild passion fruit peel flour (Passiflora cincinnata) and pea protein (PE) (Vicia sativa L.) in the development of clean label cookies, considering aspects of microbiological safety, technological characteristics, nutritional composition, sensory acceptance, and consumer profile. In Chapter I, the effectiveness of thermal treatment in reducing the microbial load of the flour obtained from the fruit peels was investigated. After sanitization in chlorinated solution (200 ppm/15 min), drying at 55 °C, and milling, microbiological levels remained above acceptable limits. Therefore, an additional thermal treatment at 65 °C for 24 hours was applied, followed by analyses for molds and yeasts, Escherichia coli, Bacillus cereus, and Salmonella. The treatment promoted a significant reduction in fungal load (p < 0.05), with absence or non-detectable levels of pathogenic microorganisms, complying with Brazilian legislation and demonstrating the importance of validating the thermal process to ensure ingredient safety. In Chapter II, a descriptive study with a quantitative approach was conducted through an online questionnaire answered by 228 participants, aiming to analyze consumption habits and perceptions regarding clean label cookies produced with FCMM and PE. Data were analyzed using descriptive statistics and multivariate analysis, including cluster analysis (k-means) and principal component analysis. Four distinct consumer profiles were identified. The largest group showed high simultaneous appreciation of sensory and functional attributes, while other profiles demonstrated predominant orientation toward flavor or nutritional attributes. A significant association with age and education level was observed, but independence in relation to income was identified, indicating that interest in clean label products was not conditioned by purchasing power. The results confirm the heterogeneity of the consumer public and reinforce the need for segmented development and communication strategies. In Chapter III, three cookie formulations (F1, F2, and F3) were developed with some ingredients in different proportions, namely PE, wild passion fruit pulp (PMM), and eggs. The formulations were evaluated regarding proximate composition, water activity, pH, colorimetric parameters, technological properties, instrumental texture, and sensory acceptance. The proximate composition showed similar values among the formulations (p > 0.05), indicating stability of the nutritional profile. Significant differences were observed in structural and texture parameters, with greater hardness for F1 and greater expansion, specific volume, and sensory preference for F3 (p < 0.05). It is concluded that wild passion fruit peel flour, when subjected to appropriate thermal treatment, presents safe and technological potential for application in clean label cookies, enabling the development of products with adequate physical characteristics, stable nutritional profile, and good sensory acceptance. Furthermore, the results related to the consumer profile indicate market viability, reinforcing the potential for sustainable innovation in the food sector.