Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality

The purpose of this investigation was to evaluate the effects addition passion fruit peel flour (PFPF) from two different species biscuits. Each PFPF added biscuit in amounts (wheat replacement rate: 0%, 5%, 10%, and 15%). colour textural properties doughs biscuits were evaluated. physical characteristics, sensory characteristics dietary fibre content tested. Both types show a higher fat absorption capacity (2.44 g/g (yellow) 2.38 (purple)). results showed that could significantly improve texture prepared but an adverse effect on colour. This study has shown incorporation (5%) can produce fibre-rich (TDF, 2.05% 2.08%) with low water (2.20% 2.28%), excellent (Firmness, 13.18 N 15.68 N) good quality.