Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(7), 522-529
DOI: 10.12691/jfnr-7-7-6
Open AccessArticle

Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement

Valeria França de Souza1, Jose Luis Ramirez Ascheri2, and Diego Palmiro Ramirez Ascheri3

1Post graduate Program in Food Science and Technology at Federal Rural University of Rio de Janeiro (UFRRJ), Rio de Janeiro, Brazil

2Embrapa Food Technology, Food Extrusion and Physical Properties Lab, Rio de Janeiro, Brazil

3Postgraduate of Agricultural Engineering Course, Goias State University (UEG), Anapolis, Brazil

Pub. Date: July 18, 2019

Cite this paper:
Valeria França de Souza, Jose Luis Ramirez Ascheri and Diego Palmiro Ramirez Ascheri. Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement. Journal of Food and Nutrition Research. 2019; 7(7):522-529. doi: 10.12691/jfnr-7-7-6

Abstract

By-products from the production of passion fruit juices can be a raw material for the formulation of foods with higher added value. Rice, characterized by being hypoallergenic and gluten-free, can be used with the passion fruit peel. The objective of this study was to prepare a precooked mixture by extrusion of rice flour (Rf) and passion fruit peel (Pfp) for the subsequent formulation of cookies with high fiber content and to determine the physicochemical, microbiological and sensorial characteristics of the flour and processed biscuits obtained. Experimental design of 20 treatments with (Pfp:Rf) percent ratios of 1.6/99.4, 5/95, 10/90, 15/85, and 18.4/81.6%; with moisture percentages of 14.64, 16, 18, 20 and 21.36%; and temperatures of 99.6, 120, 150, 180, and 200.4°C. The extrudates were characterized relative to the centesimal composition, dietary fiber, water absorption index (WAI), water solubility index (WSI), radial expansion index (REI), Ray-X diffraction (DRX), and microbiological stability. The results were subjected to analyses of variance and tests of comparisons of means (Tukey, p <0.05). Of three treatments, the best was chosen for use in obtaining the cookies. For ready-to-eat cookies, the formulation with 18.4% of Pfp flour showed 6.75% acceptability with the judges with an average score of 6.5, which is equivalent to I liked it slightly. For gluten-free cookies stored with microbiological stability for 120 days, the presence of microorganisms was not observed. From the technological point of view, the development of cookie formulations is a viable alternative for human consumption of precooked Pfp and Rf.

Keywords:
dietary fiber functional properties by-product extrusion-cooking blends cookies

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