Desenvolvimento de muffin com utilização parcial da farinha de casca de maracujá: impactos na composição, características tecnológicas, aceitação sensorial e resposta glicêmica
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Data
2025-07-11
Autores
Carolino, Dara Ramos
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Universidade Federal do Espírito Santo
Resumo
The utilization of agro-industrial by-products from fruits and vegetables has proven to be a promising strategy for the development of more sustainable, nutritious, and functional foods, promoting waste reduction and the full use of food resources. In this context, this dissertation presents two complementary studies: a review article and an original research article. The review article aims to gather and discuss scientific evidence on the use of plant residues such as peels, seeds, and pomace in food formulation, addressing their nutritional, technological, and sensory effects. The literature highlights the contribution of these by-products to increasing dietary fiber, phenolic compounds, and antioxidants, as well as improvements in food quality and sensory acceptability. However, it also presents challenges that limit their large-scale application, such as process standardization, microbiological stability, and the need for economic feasibility. The second article, of experimental nature, aimed to evaluate the effects of partial replacement of wheat flour with sour passion fruit peel flour (FB 200) in the development of muffins. Formulations containing 0%, 10%, 20%, 30%, and 40% substitution were prepared and evaluated for physicochemical, technological, and sensory parameters. The formulation with the highest concentration of by-products that was sensorially accepted was further analyzed for glycemic response and proximate composition. The results showed that replacing wheat flour with passion fruit peel flour significantly increased the total dietary fiber content. Texture and color changes became more noticeable as substitution levels increased. Muffins with up to 20% substitution maintained acceptable sensory properties; therefore, this level of replacement is recommended. However, no significant differences in glycemic response were observed between the control formulation and the 20% test formulation. Thus, the two studies presented in this dissertation complement each other by highlighting, both theoretically and practically, the potential of reusing fruit and vegetable processing residues in food development, reinforcing the feasibility of using passion fruit peel as an ingredient in bakery products
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Produto panificado , Aproveitamento de subprodutos , Fibra alimentar , Desenvolvimento de produto , Bakery product , By-product utilization , Dietary fiber , Product development.