Cookies with Functional Ingredients: Effect of Adding Powdered Passion Fruit Albedo on the Physical-chemical Characteristics and Sensory Attributes of Cookies Sweetened with Xylitol

Introduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the shelf life of cookies, also plays an important role in ensuring food and nutritional safety.

Aims: The aim of this study was to elaborate and evaluate the physical-chemical and sensorial characteristics of cookies enriched with powdered passion fruit albedo (Passiflora edulis f. flavicarpa) and sweetened with xylitol.

Study Design: This research involved the development of cookie formulations with varying concentrations of powdered passion fruit albedo and subsequent evaluation of their proximate composition, texture, water activity, soluble solids, pH, pectin content, and sensory attributes.

Place and Duration of Study: The study was conducted in Brazil over a period of several months, encompassing both the experimental development of the cookie formulations and the laboratory analyses.

Methodology: The cookie samples were prepared with a control formulation and variations containing 3%, 6%, 9%, and 12% powdered passion fruit albedo, all sweetened with 10% xylitol. The cookies were assessed for proximate composition (moisture, lipids, proteins, fiber, ash, and carbohydrates), texture, water activity, soluble solids, pH, pectin content, and sensory characteristics.

Results: The incorporation of powdered passion fruit albedo significantly influenced the characteristics of the cookies. Higher concentrations (6% to 12%) adversely affected texture and acceptability. The optimal concentration was found to be 3%, which resulted in cookies with increased moisture, protein, fiber, pectin, and ash content, reduced lipids, carbohydrates, and calories, improved texture, and higher acceptability (71.43%).

Conclusion: Cookies sweetened with xylitol and enriched with 3% powdered passion fruit albedo presented the best balance of physical-chemical and sensory properties, making them a viable option for producing functional foods with improved nutritional benefits.