Utilização de farinha de casca de maracujá amarelo em bolo

Abstract

The waste often is related to the not habit of using food in integral form and ignorance about the nutritional value of various parts of the food. In this sense the objective of this study was to evaluate the composition and sensory acceptability of cakes made with incorporation of 5 and 10% of flour yellow passion fruit. Results showed a high fiber content and low moisture content in the products related of the commercial products, addition as higher levels of lipids and protein in cakes prepared with 10% flour of yellow passion fruit peel as compared to samples prepared with 5% flour. The scores attributed to the products indicate that sensory, cake made with flour 5% of passion fruit peel, has more favorable characteristics in relation to the parameters (color, flavor, aroma and texture) and greater acceptance with the judges, although not has presented significant difference at 5% significance level.