Harnessing passion fruit peel flour (Passiflora edulis f. Flavicarpa) for the preparation of stuffed cookies

The objective of this study was to evaluate the use of yellow passion fruit peel (Passiflora edulis f. Flavicarpa) through the partial usage of passion fruit peel flour for preparing the stuffed cookie. Three formulations were prepared with partial replacement of the wheat flour by passion fruit peel flour, in the proportion of 5.0, 7.5 and 10.0%. The formulated cookies were subjected to sensory analysis, which revealed no significant difference at the level of 5% in sensory attributes, which facilitates the use of the formulation with the addition of up to 10% of passion fruit peel flour for enriching the cookie. Through physical and chemical analysis it was observed that the flour has high levels of fiber, protein and ash and the cookie with 10% flour has higher contents of minerals, lipids and alimentary fiber in relation to the standard cookie prepared without usage of passion fruit peel flour.