FUNCTIONAL AND TECHNOLOGICAL EFFECTS OF MARACUJÁ-DO-CERRADO PEEL FLOUR (Passiflora cincinnata Mast) ON WHEAT FLOUR

The maracujá-do-cerrado, a fruit native to the Cerrado biome, is known for its high nutritional value, unique flavor, and good consumer acceptance. However, during its processing, peels and seeds generate waste, which can be converted into flour and incorporated into new food formulations, enhancing the nutritional content of the product. The aim of this study was to evaluate the effect of adding maracujá-do-cerrado flour (FCM) on the functional and technological characteristics of wheat flour. Five flours were formulated containing 0% (FT), 25% (FM25), 50% (FM50), 75% (FM75), and 100% (FM100) FCM. The formulations were analyzed for moisture content, lipids, proteins, ash, starch, total sugars, and crude fiber, according to the official methods of AOCS (2009) and AOAC (2019), and total carbohydrates by mass balance. For the functional characteristics, water absorption index, water solubility, oil absorption index, emulsifying activity, and emulsion stability were evaluated, following the methodologies of Okesie and Bello (1998) and Yasumatsu et al. (1972). As for moisture, ash, lipids, and proteins, all samples showed satisfactory results. An increase in fiber and total sugars was also observed as the FCM concentration increased, while starch content showed a reduction. Partial substitution of wheat flour with FCM led to increased water and oil absorption rates, higher water solubility, as well as improved emulsifying activity and emulsion stability. Principal Component Analysis (PCA) revealed a direct correlation between these functional characteristics and fiber content in the samples, with all FCM-containing formulations showing a stronger association with functional attributes. In summary, FCM presents considerable potential as a promising option for improving the nutritional profile of food products, highlighting its practical application in the creation of innovative food items and the enrichment of existing market offerings.