Technological Use of Flour Obtained from the Byproducts of Passion Fruit Albedo and the Residue of the Extraction of the Star Fruit Juice in the Formulation of Cereal Bars
Rafael Sari- Ana Carolyna Turra da Silva
- Anne Raquel Sotiles
- Edimir Andrade Pereira
- agroindustrial residues,
- healthy eating,
- nutritional value,
- sensory analyses
Copyright (c) 2018 Orbital: The Electronic Journal of Chemistry
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Abstract
The fruits industrialization process for the production of new food products generates a significant number of agroindustrial residues. The use of these residues in the formulation of new products such as cereal bars adds nutritional value to foods and helps in the reduction of environmental impacts. The objective of this work was to produce flours from the star fruit residue and the passion fruit albedo, to attain the physicochemical characterization and to elaborate three cereal bars formulations with variation in the contents of the flour produced. The results indicate that the star fruit and the passion fruit’s albedo can be considered as an alternative source of nutrients, ranging from energy supplementation to its insertion in derived products due to its technological characteristics. The developed cereal bars were widely accepted, and most evaluators reported that they would buy such products.