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Sensory analysis and caracterization of honey bread developed with passion fruit peel flour

Grant number: 12/07914-5
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): July 01, 2012
Effective date (End): June 30, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Ana Carolina Conti
Grantee:Renata Ferreira Roncari
Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil


The passion fruit plays an important role in the fruit national production. It can be consumed raw or as juice and other industrial products. However, passion fruit processing generates a great number of residues. One of them is the peel, which not only represents an environmental problem, but also energy and nutritional waste. Several studies indicate an increase in the nutritional value of food developed with passion fruit peel flour, explained by the high content of fibers, vitamins, and minerals in the peel. Furthermore, some works have shown that the application of passion fruit peel flour in bakery products is feasible and the products have great sensory acceptance. Despite that, the effects of this addition on honey bread have not been evaluated yet. General Purpose. Development of honey bread added with passion fruit peel flour. Approach and Methodology. The honey bread will be elaborated with different proportions of passion fruit peel flour in substitution of wheat flour. These products will be compared with a standard formulation (without passion fruit peel flour) through the difference of control test and acceptance sensory by a 9-point hedonic scale. The formulations considered similar to the standard one and so accepted as this one will be evaluated in terms of chemical composition, physical parameters (texture, color, and specific volume), and microbiological quality.(AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CAROLINA CONTI-SILVA, ANA; FERREIRA RONCARI, RENATA. Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour. NUTRITION & FOOD SCIENCE, v. 45, n. 4, p. 595+, . (12/07914-5)

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