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

Abstract 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.

摘要：本研究旨在评估将两种不同品种的百香果果皮粉（passion fruit peel flour，PFPF）添加至饼干配方中的应用效果。将两种PFPF分别以不同替代比例（小麦粉替代率为0%、5%、10%及15%）替换饼干配方中的小麦粉，随后对所得面团及饼干的色泽与质构特性进行检测，并测定了饼干的物理特性、感官品质与膳食纤维含量。两种PFPF均表现出较高的脂肪吸附能力（黄色品种为2.44 g/g，紫色品种为2.38 g/g）。实验结果表明，PFPF的添加可显著优化制备所得饼干的质构特性，但会对其色泽产生不利影响。本研究证实，添加5%的PFPF可制得总膳食纤维（Total Dietary Fiber, TDF）含量丰富（分别为2.05%与2.08%）、水分含量较低（分别为2.20%与2.28%）、质构特性优良（硬度分别为13.18 N与15.68 N）且感官品质良好的高纤维饼干。