Passion fruit meal in the elaboration of corn cake

• Autor(a) principal: Maia, Silvana Mara Prado Cysne
• Data de Publicação: 2018
• Outros Autores: Pontes, Dorasilvia Ferreira, Garruti, Deborah dos Santos, Oliveira, Maria Nilka de, Arcanjo, Stella Regina Sobral, Chinelate, Gerla Castello Branco
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678
• topic: Passion fruit fiber; Culinary cake; Sensory evaluation; Passiflora edulis.; Fibra de maracujá; Bolo culinário; Avaliação sensorial; Passiflora edulis.

The objective of the present work was to use passion fruit flour as functional ingredient in the processing of cookies. Three corn cake formulations with increasing concentrations of passion fruit flour (5%, 7.5% and 10%) and 15% of oat bran were processed. The control consisted of a standard formulation of corn cake, without passion fruit flour and oat bran. The different formulations were evaluated sensorially. Sensorial tests of global acceptance and acceptance by attributes (taste, appearance and texture) were performed. The cake that presented the best overall result in the sensorial analysis was that of 5% of passion fruit flour addition, and the acceptance of the cakes of the other formulations was reduced, as the concentration of this flour increased. In addition, the 5% formulation also presented better results in terms of appearance, taste, overall acceptance, lower caloric value and greater intention to purchase.