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Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality

文献类型： 外文期刊

作者： Weng, Minjie 1 ; Li, Yibin 1 ; Wu, Li 1 ; Zheng, Hengguang 1 ; Lai, Pufu 1 ; Tang, Baosha 1 ; Luo, Xuhui 2 ;

作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China

2.Fujian Acad Agr Sci, Agr Ecol Inst, Fuzhou, Fujian, Peoples R China

3.Fujian Acad Agr Sci, Fujian Key Lab Agr Ecol Proc Red Soil Willy Reg, Fuzhou, Fujian, Peoples R China

关键词： passion fruit peel flour; dietary fibre biscuits; colour; texture; sensory

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：1.443； 五年影响因子：1.891 ）

ISSN： 0101-2061

年卷期： 2021 年 41 卷 1 期

页码：

收录情况： SCI

摘要： and 15%). The colour and textural properties of the doughs and biscuits were evaluated. The physical characteristics, sensory characteristics and dietary fibre content of the biscuits were tested. Both types of PFPF show a higher fat absorption capacity (2.44 g/g (yellow) and 2.38 g/g (purple)). The results showed that the PFPF could significantly improve the texture of the prepared biscuits but showed an adverse effect on the colour. This study has shown that incorporation of PFPF (5%) can produce fibre-rich (TDF, 2.05% and 2.08%) biscuits with low water content (2.20% and 2.28%), excellent texture characteristics (Firmness, 13.18 N and 15.68 N) and good sensory quality. Keywords: passion fruit peel flour; dietary fibre biscuits; colour; texture; sensory. Practical Application: The results of this study showed that the application of PFPF in biscuit production has great development potential. The research on various characteristics of PFPF also provides reference for the development in other foods. The purpose of this investigation was to evaluate the effects of the addition of passion fruit peel flour (PFPF) from two different species to biscuits. Each PFPF was added to biscuit flour in different amounts (wheat flour replacement rate: 0%, 5%, 10%, and 15%). The colour and textural properties of the doughs and biscuits were evaluated. The physical characteristics, sensory characteristics and dietary fibre content of the biscuits were tested. Both types of PFPF show a higher fat absorption capacity (2.44 g/g (yellow) and 2.38 g/g (purple)). The results showed that the PFPF could significantly improve the texture of the prepared biscuits but showed an adverse effect on the colour. This study has shown that incorporation of PFPF (5%) can produce fibre-rich (TDF, 2.05% and 2.08%) biscuits with low water content (2.20% and 2.28%), excellent texture characteristics (Firmness, 13.18 N and 15.68 N) and good sensory quality.

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