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Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits

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  • Nguyen Van Toan,
  • Nguyen Ngoc Minh Han
Nguyen Van Toan
Department of Food Technology, School of Biotechnology, International University, 2Vietnam National University, Ho Chi Minh City,
Nguyen Ngoc Minh Han
Department of Food Technology, School of Biotechnology, International University, 2Vietnam National University, Ho Chi Minh City,
Published in : International Journal of Scientific Research and Management (IJSRM) , Vol. 12 No. 07 (2024)

Submission to VIJ 2024-07-19

Keywords

  • Passion fruit peel powder, Biscuits, Temperature, Nutritional value, Antioxidant, Total phenolic content, Fiber content, Sensory evaluation.

Copyright (c) 2024 Nguyen Van Toan, Nguyen Ngoc Minh Han

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Passion fruit (Passiflora edulis) which belongs to the family Passifloraceae, is an attractive high-value crop. Among varieties of tropical fruit, purple passion fruit peel has been increasingly paid attention to the basis of the nutritional aspects as they are excellent sources of powerful natural antioxidants that provide various health-beneficial effects. Then consequently, a successful combination of Passion fruit peel flour with wheat flour for biscuits production would be nutritionally advantageous. In this study, purple passion fruit peel was incorporated with wheat flour in ratios of 0%, 5%, 10%, and 15%. The physicochemical analysis and sensory evaluation were conducted to know the acceptability of developed biscuits. Based on nutritional value, biscuits containing 15% passion fruit peel flour had significantly higher ash, fiber, amount of antioxidant, and total phenolic content than those in the control samples. As a result, baking always resulted in a general decrease in TPC, even at 160 °C, and the loss of antioxidant activity of Passion fruit peel flour during bread baking was avoided by heating at high temperatures. Besides, 5% and 10% passion fruit peel flour-biscuits also predominated the most in sensorial acceptability. The collected results of this study witnessed an improvement in terms of nutritional value, health benefits, and a high potential of being accepted by consumers of developed biscuits.

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