Physical-Chemical Evaluation of Cakes with Different Quantitiesof Flour of the Skin of Passion Fr

Abstract

Objective: The objective of this study was to evaluate the physicochemical
composition of cakes produced with different quantities
of flour from the skin of passion fruit.
Methods: Four cakes were prepared: one with only wheat flour
(control) and other common ingredients of this preparation. 3 other
cakes were prepared with a substitution of 5%, 10% and 15%, respectively,
of the amount of wheat flour used to prepare the control, by
flour of the skin of passion fruit. We analyzed the levels of humidity,
ash, lipids, protein, fiber and total carbohydrate by subtraction, along
with the caloric value according to RDC 360 of 2003. The methods
for the physicochemical measurements were used in accordance with
the Adolfo Lutz Institute.
Results: The average concentration of ash, protein, fat, fiber and
carbohydrate were respectively of 1.0%, 5.07%, 11.97%, 0.89%, and
46.06%. The average caloric value was of 312.24 g kcal/100.
Conclusion: The flour of the skin of passion fruit proved to be
a suitable ingredient for the preparation of cakes, especially in the
amounts used for cakes 1(5%) and 2(10%). Increasing the amount of
flour of the skin of passion fruit in preparations as a replacement for
wheat flour promoted an increase in the water retention by the food.