Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality

WENG, Minjie; LI, Yibin; WU, Li; ZHENG, Hengguang; LAI, Pufu; TANG, Baosha; LUO, Xuhui

doi:10.1590/fst.33419

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 41 (1) • Jan-Mar 2021 • https://doi.org/10.1590/fst.33419 copy

Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The purpose of this investigation was to evaluate the effects of the addition of passion fruit peel flour (PFPF) from two different species to biscuits. Each PFPF was added to biscuit flour in different amounts (wheat flour replacement rate: 0%, 5%, 10%, and 15%). The colour and textural properties of the doughs and biscuits were evaluated. The physical characteristics, sensory characteristics and dietary fibre content of the biscuits were tested. Both types of PFPF show a higher fat absorption capacity (2.44 g/g (yellow) and 2.38 g/g (purple)). The results showed that the PFPF could significantly improve the texture of the prepared biscuits but showed an adverse effect on the colour. This study has shown that incorporation of PFPF (5%) can produce fibre-rich (TDF, 2.05% and 2.08%) biscuits with low water content (2.20% and 2.28%), excellent texture characteristics (Firmness, 13.18 N and 15.68 N) and good sensory quality.

Keywords:
passion fruit peel flour; dietary fibre biscuits; colour; texture; sensory

Physical, chemical and colour characteristics	Yellow PFPF	Purple PFPF	Wheat flour
Bulk density (BD, g/mL)	0.43 ± 0.01^a	0.42 ± 0.01^b	-
Water solubility index (WSI, %)	35.09 ± 0.91^a	31.73 ± 0.85^b	-
Water holding capacity (WHC, g/g)	8.10 ± 0.03^b	8.30 ± 0.07^a	-
Fat binding capacity (FAC, g/g)	2.44 ± 0.04^a	2.38 ± 0.02^b	-
Swelling capacity (SC, cm³/g)	8.60 ± 0.13^b	9.24 ± 0.07^a	-
Total dietary fibre (TDF, %)	45.18 ± 0.21^b	47.39 ± 0.53^a	-
Soluble dietary fibre (SDF, %)	13.71 ± 0.28^a	13.56 ± 0.10^a	-
Insoluble dietary fibre (IDF, %)	31.36 ± 0.86^b	33.77 ± 0.80^a	-
Colour value
L*	96.37 ± 0.88^b	64.76 ± 1.15^c	100.57 ± 0.62^a
a*	-8.68 ± 0.17^c	5.02 ± 0.16^a	0.52 ± 0.16^c
b*	28.48 ± 0.77^a	13.64 ± 0.31^b	11.36 ± 0.65^c

Colour value	Control	W950Y050	W900Y100	W850Y150	W950P050	W900P100	W850P150
Doughs L*	86.02 ± 1.14^A	79.75 ± 0.88^B	74.79 ± 0.87^C	69.23 ± 0.59^D	66.80 ± 0.70^E	51.18 ± 0.59^F	42.93 ± 0.58^G
a*	2.74 ± 0.13^D	1.77 ± 0.04^E	0.98 ± 0.03^F	0.21 ± 0.02^G	3.65 ± 0.09^C	4.31 ± 0.07^B	6.29 ± 0.10^A
b* Biscuits	13.27 ± 0.10^D	17.19 ± 0.10^C	23.78 ± 0.49^B	26.57 ± 0.49^A	13.56 ± 0.34^D	11.88 ± 0.43^E	11.15 ± 0.64^F
L*	94.05 ± 1.58a	76.49 ± 1.86b	72.33 ± 1.72c	64.70 ± 1.17d	76.70 ± 1.18b	72.31 ± 0.93c	63.87 ± 0.96d
a*	5.35 ± 0.12f	11.74 ± 0.74e	27.69 ± 1.27a	22.51 ± 1.25b	12.77 ± 0.42d	28.44 ± 0.72a	21.12 ± 0.92c
b*	34.29 ± 1.70d	44.38 ± 1.26bc	52.67 ± 1.76a	45.24 ± 1.31b	44.64 ± 1.18bc	53.17 ± 1.04a	43.22 ± 0.77c

Textural properties	Control	W950Y050	W900Y100	W850Y150	W950P050	W900P100	W850P150
Hardness (N)	128.253 ± 2.342^f	434.697 ± 3.223^e	583.081 ± 3.742^c	724.982 ± 3.237^a	437.639 ± 5.149^e	550.956 ± 4.244^d	621.968 ± 6.218^b
Springiness	0.320 ± 0.002^g	0.376 ± 0.004^c	0.354 ± 0.005^e	0.409 ± 0.004^b	0.371 ± 0.004^d	0.338 ± 0.003^f	0.419 ± 0.005^a
Cohesiveness	0.295 ± 0.005^f	0.404 ± 0.004^c	0.380 ± 0.006^d	0.414 ± 0.004^b	0.408 ± 0.005^bc	0.367 ± 0.008^e	0.423 ± 0.008^a
Gumminess	37.092 ± 1.235^f	185.300 ± 2.882^d	198.956 ± 1.705^c	313.277 ± 4.269^a	174.898 ± 2.828^e	186.085 ± 2.989^d	307.415 ± 3.422^b
Resilience	0.073 ± 0.002^d	0.102 ± 0.001^a	0.093 ± 0.002^b	0.102 ± 0.001^a	0.101 ± 0.001^a	0.089 ± 0.001^c	0.102 ± 0.010^a

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[1] *Corresponding author: xuhui22203@163.com