Sweet snack with added protein developed using whole passion fruit

Brazil is the world's largest producer of passion fruit, a fruit rich in bioactive compounds such as flavonoids, vitamin C and dietary fibre. However, the peel and seeds are still underutilised, despite their high nutritional value. In addition, the growing presence of convenience protein products in shops is notable. Given this scenario, the aim of this study was to develop and evaluate two versions of sweet snacks using whole passion fruit, one of which added protein. The formulations, moulded into bars, used passion fruit pulp, peel, albedo and seeds, combined with the ingredients oats, cashew nuts, rice flakes and dark chocolate (for the coating). The protein-added version included concentrated whey protein (CWP) and refined sugar was replaced by the sweetener erythritol in the filling. Microbiological (according to IN no. 161/2022), bromatological (moisture, proteins, lipids, ash and carbohydrates), sensory (affective test using a 9-point hedonic scale and purchase intention with 50 tasters) analyses were carried out. On a wet basis, the samples without added protein and with added protein, respectively, differed in moisture content (50 and 44.9g/100g), protein (5.8 and 8.4g/100g) and carbohydrate (33.7 and 36.3g/100g). The version without added protein had a lower energy value (244 kcal/100g), while the protein-added version had 270 kcal/100g due to the addition of CWP to the dough, which contributed to the higher carbohydrate content. Both met the microbiological safety criteria. They were well accepted in the sensory analysis, with averages ≥ 7 in the evaluated attributes; the bar without added protein obtained better scores in texture and overall acceptance (p≤0.05), however, in terms of flavour, there was no difference between the formulations, which indicates that the addition of PSLC did not have a negative impact on the evaluation. The suggested price per 60 g unit, with added labour and profit, was estimated at R$10.70 (without added protein) and R$12.60 (bar with protein source claim according to IN 75/2020), compatible with products found on the market with passion fruit flavour, but without using the whole fruit. The bars developed showed technological, nutritional and market viability. The use of the whole passion fruit suggests a reduction in waste and adds functional value to the product, offering a practical, healthy alternative in line with sustainable trends in the food sector.