Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products

ABSTRACT

The aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g⁻¹) and insoluble fiber (28.15 to 56.83 g 100 g⁻¹). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g⁻¹). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%.

KEYWORDS:

• Sensory acceptance
• physical and chemical characterization
• fruit flour
• phenolic compounds

Acknowledgements

The authors would like to thank the Catholic Pontifical University of Minas Gerais (PUC Minas) through the Research Support Fund (FIP-PROPPG), FAPEMIG, CNPq and CAPES for funding and granting scientific initiation scholarships. Also, to the Institute of Science and Technology of Federal University of Jequitinhonha and Mucuri (ICT-UFVJM) and the employee of the Laboratory of Dietary Technique of the Nutrition Course of PUC Minas, Krisna Túlia de Lima, for their support in the development of research.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Fundação de Amparo à Pesquisa do Estado de Minas Gerais Fundo de Apoio à Pesquisa (FIP-PROPPG - PUC Minas) .