New passion fruit hybrids: Physical-chemical, sensory quality and preparation of cookies with the use of pulping residue.

Name: Carolina Lepre Francisco
Type: MSc dissertation
Publication date: 27/02/2020
Advisor:

Namesort descending Role
JOEL CAMILO SOUZA CARNEIRO Advisor *

Examining board:

Namesort descending Role
ANTONIO MANOEL MARADINI FILHO External Examiner *
JOEL CAMILO SOUZA CARNEIRO Advisor *
MARIA EMÍLIA RODRIGUES VALENTE External Alternate *
MOISES ZUCOLOTO External Examiner *
PATRICIA CAMPOS BERNARDES Internal Alternate *
SERGIO HENRIQUES SARAIVA Internal Examiner *

Summary: Passion fruit is a plant of the Passifloraceae family, of a tropical and subtropical climate with wide geographical distribution. Brazil is the first world producer, being the state of Espírito Santo the state with the highest production of passion fruit. Although it is a high risk culture, it has been a very attractive activity, due to the high added value of production. In the search for more resistant cultivars, research is created to create more productive and higher quality hybrids. The pulp of the fruit is used for the production of ready-made juices, sweets and pulps. However, the passion fruit peel is a by-product of the food industry, which can be used in the manufacture of bakery products. In view of these considerations, the present study evaluated fruits of passion fruit three new hybrids (BGP ISA; BGP RED; BGP PURPLE), comparing their characteristics with the passion fruit of a commercial cultivar (FB200). Fruits of these four cultivars, produced in the experimental area, located in the city of Alegre-ES, belonging to the Federal University of Espírito Santo, were used. Physicochemical characterization of the pulp and flour obtained from the fruit residue was carried out. The nectar was prepared from the pulp of each passion fruit cultivar and it was subjected to a sensory evaluation. The flour was used to make biscuits with different percentages of substitution of wheat flour for the flours produced, and these were evaluated on their physical and sensory characteristics. Based on the results, it was possible to observe that the hybrids BGP RED and ROXO stood out positively in terms of physical-chemical and sensory quality, presenting commercialization potential for the final production. However, BGP RED presents the best results for the use of pulping residues in the production of flour and preparation of cookies.

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