Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity

Background and objectives The present work evaluated how the incorporation of passion fruit epicarp flour (PFEF), as a source of dietary fiber and polyphenols, influenced the quality, in vitro starch digestibility, and antioxidant activity of cookies. Findings Wheat flour was replaced by PFEF at different levels ranging from 3% to 9%. The cookies containing 6% produced a darken color and a harder texture. The cookies’ consumer acceptance did not substantially change when PFEF addition is 3% and 6%, but when the addition becomes 9%, consumer acceptance significantly deteriorated. As PFEF was added, the acrylamide content of the cookies considerably increased, which might raise health risks for consumers. In vitro starch digestibility suggested that the hydrolysis of starch was inhibited when PFEF level in the cookies increased. More importantly, the addition of PFEF significantly increased antioxidant properties of cookies. Conclusion Compared with corresponding common products, our findings were the first to demonstrate that it was feasible to produce PFEF‐enriched cookies with nutritional superiority. Significance and novelty PFEF, as a by‐product from the passion fruit processing industry, could be utilized for cookie preparation and other food products with improved nutritional and functional properties.