PREPARATION AND SENSORY ANALYSIS OF COOKIES MADE WITH WILD PASSIONFRUIT (Passiflora cincinnata Mast.) PEEL FLOUR

The use of agroindustrial waste can reduce the disposal of raw materials and promote the development of new foods. The objective of this study was to develop cookies by partially replacing wheat flour with flour made from the peel of the wild passion fruit (Passiflora cincinnata Mast.) and to evaluate their physicochemical characteristics and sensory acceptance. The peels were obtained in the rural area of Cerro Corá, Rio Grande do Norte; they were visually selected, sanitized in a 100 ppm sodium hypochlorite solution for 15 minutes, and rinsed with drinking water. They were then dried in a forced-air oven at 60°C for approximately 24 hours. The dried material was ground in an industrial blender for about 45 minutes, milled in a knife mill, and sieved. Three formulations were prepared: the control (FP), without eggshell flour; FCM15, containing 15 g of eggshell flour and 85 g of wheat flour; and FCM20, containing 20 g of eggshell flour and 80 g of wheat flour. All contained 10 g of sugar, 11 g of egg, 60 g of milk, 15 g of butter, and 2 g of baking powder. The eggs, butter, and sugar were homogenized; then, the flours and milk chocolate chips were added. The dough was mixed, shaped, and baked at 180°C for 25 minutes. The pH and soluble solids were determined in the FP and FCM20 formulations using a pH meter and a digital refractometer, respectively. Sensory analysis was conducted in individual booths under white lighting by 50 untrained tasters. Each taster received portions corresponding to approximately one-quarter of a 15-g cookie, in white containers coded with three-digit numbers in a balanced and randomized order, accompanied by water and a salt-and-water cracker to cleanse the palate. Appearance, aroma, flavor, and texture were evaluated on a five-point hedonic scale, in addition to overall evaluation and purchase intention. The flour obtained was considered visually suitable for the utilization of the residue. The FP had a pH of 7.01 and 19.48 °Brix, while the FCM20 had a pH of 5.58 and 34.68 °Brix. For FP and FCM20, respectively, the sensory mean scores were: appearance, 4.38 and 4.40; odor, 4.10 and 3.50; taste, 4.18 and 4.20; texture, 4.20 and 3.68; and overall rating, 4.50 and 4.00. Purchase intention was 4.50 for FP and 4.70 for FCM20. The study reports that approximately 82% of participants would definitely buy or might buy the formulation containing 20% of the flour. It is concluded that wild passion fruit peel flour has potential for use in cookies, especially in the 20% formulation, whose average scores for appearance and flavor were close to those of the standard formulation.