Characterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products

The cultivation of passion fruit, has presented a great expansion, providing great popularization among the different segments of consumption. This research studied the effect of drying temperature in the content of bioactive compounds such as phenolic compounds, carotenoids, flavonoids and antioxidant capacity of orange passion fruit peel flour; as well as the application of this flour as an ingredient in the formulation of bakery products (bread and cake). In methodology it was evaluated in flours: water holding capacity, oil holding capacity, color parameters, proximate composition, minerals, bioactive compounds and antioxidant capacity; for the formulations of cakes and breads we evaluated the colr parameters, proximate composition and sensorial analysis. As noted, the drying at 80 degrees C retained higher concentrations of phenolic compounds and all carotenoids tested and provitamin A. However regarding quercetin, it was observed that temperature at 60 degrees C showed higher levels and the drying at 70 degrees C had a greater effect on the radical sequester ABTS. Independent of temperature employed, the flours evaluated can be used as ingredients for the enrichment of bakery products with constituents as dietary fiber, minerals, and bioactive compounds. In the sensorial analysis, the attributes of appearance, color, flavor, texture, taste and global acceptance showed that the bread and cakes formulations had a minimum acceptable rate of 70%.