Passion fruit (fruit of significant domestic production) has 52% of its weight comprised of peel (albedo), is rich in pectin, and has essential technological properties for bakery products. In the present coursework, the production of passion fruit albedo flour (FAM) was carried out, later used in different concentrations to produce pasta (4%, 8%, 12%, and 16%) and cookies (3%, 6%, 9%, and 12%). Physical and technological analyses were performed to characterize the products. The data treatment showed that the ideal concentration of FAM for pasta is 15%, and for the cookie, the maximum incorporation did not present a significant difference. We concluded that FAM has excellent potential for use in baking, being necessary further adjustments.
