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CHAPTER 1

Bold, capital letter, centered,

1 double spacing from the top
INTRODUCTION

Bold, sentence
case, left 1.1 Background of study and problem statement
justified, 1 Passion fruit has high nutritive value but not so prominent in Malaysia
double spacing
from the top compared to other tropical fruits. It might due to the variety of fruit which

easily can be found in Malaysia. The most popular fruit include durian,

mangoesteen, rambutan, papaya, banana, cempedak and guava. There are a

few plantations of passion fruit in Malaysia that can be found in Kedah,

Selangor and Negeri Sembilan. Passion fruits are famous in Brazil and widely

enjoyed where the fruit is commonly processed into juice and other products.

It may be eaten fresh but mostly the pulp is extracted and preserved by

heating or cooling. Passion fruit has a sharp taste and makes it regularly used
Sentence case,
justified, Times
with additional types of fruits in recipes to enlighten its tangy or pungent
New Roman font
12, paragraph taste. One of the benefits contained in passion fruit is rich in carbohydrate
should be one-
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Bold, sentence
case, left
justified, 1 1.2 Significance of study
double spacing
from the top In order to reduce environmental problems due to the industrial waste

which to be exact juice industry, new type of flour are introduced from the

waste. Most of the researchers are focused on the nutrient content in pulp

and also the seeds of passion fruit. ... Thus, by doing a

further research in this field, it would provide more information about

danger that anti-nutrient possess, the microstructure of passion fruit peel

flour and also the antioxidant that may contained in the passion fruit peel

flour.

Bold, sentence
case, left
justified, 1
1.3 Objectives of study
double spacing
from the top The objectives of this study are:

1. To measure the total phenolic content (TPC) and antioxidant

activities in passion fruit peel flour from ripe and unripe passion fruit

peel.
2. To determine the phytic acid, oxalic acid, tannin and saponin content

in passion fruit peel flour from ripe and unripe passion fruit peel.
3. To observe the microstructure properties of passion fruit peel flour.

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CHAPTER 2

LITERATURE REVIEW
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1 double spacing from the top
Bold, sentence 2.1 Passion fruit (Passiflora edulis)
case, left
justified, 2
double spacing 2
from the top
 Passion fruit which has a scientific name is Passiflora edulis are fruit

belonging to the family of Passifloraceae. Passion fruit is native from

Southern Brazil through Paraguay to Northern Argentina. Brazil is the

greatest producer and exporting the fruit mainly to United Kingdom,

France and also Belgium. Other countries undertaking to grow the yellow

passion fruit are Indonesia, Malaysia, Phillipines and Taiwan (Knight and

Sauls,1994).

Bold, sentence
case, left
justified, 2 2.1.1 Types of passion fruit
double spacing
from the top About 530 species have been identified in the Passifloraceae family

(Chassagne et al., 1999). The genus Passiflora, which constitute the

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 Passiflora group is the most important with 450 to 500 species and

Passiflora edulis are the most widely grown (Mcgure, 1999). Reported by

Lpez-Vargas et al., (2013), there are several types of this fruit includes

purple passion fruit (Passiflora edulis sims), granadilla (Passiflora ligularis),

gulupa (Passiflora edulis sims. fo edulis) and also yellow passion fruit

(Passiflora edulis var. flavicarpa degoneres). The most cultivated and

consumed are yellow passion fruit and purple passion fruit. The purple

passion fruit is preferentially consumed fresh and the yellow fruit is used as

raw material for juice processing (Mercandate et al., 1998). Purple passion

fruit are typically consumed fresh due to its sweeter taste and yellow passion

fruit or known as Maracuja commonly used for commercial pure or

sweetened juice production due to its slight acidic taste (Yapo and Koffi,

2006).

2.1.2 Nutritive value of passion fruit

Passion fruit has been reported to contained flavonoids, alkaloids, cyanogenic

compounds, glycosides, vitamins and minerals (Zibadi et al., 2007). In

addition, passion fruit also contained antioxidants such as cyaniding,

quercetin and edulilic acid. Each of the part of passion fruit contained its

nutritional values which have its own benefits. It includes the peel, pulp, seed

and leaves.

2.3.1 Passion fruit-based products

Many fruits are processed to make dried products, juices and soft drinks

(Nascimento et al., 2012). However, due to the processing, the remainder

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classified as waste has been not used and caused environmental problem. In

Ivory Coast, the juice industry generates hundreds of thousand tones of

yellow passion fruit rinds, pulps and seeds as agricultural by-products (Yapo

and Koffi, 2006). The waste from juice industry contains high amounts of

nutrients and can be used for the development of new functional products

(Santo et al., 2012).

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CHAPTER 3

Bold, capital letter, centered,

METHODOLOGY 1 double spacing from the top

Bold, sentence
case, left 3.1 Materials
justified, 1
double spacing
from the top

3.1.1 Raw materials

The unripe passion fruit was supplied peel were supplied from juice

manufacturer, Capville Food (M) Sdn Bhd located in Kajang Utama,

Selangor.

Bold, sentence
case, left
justified, 2 3.1.2 Chemicals
double spacing
from the top Methanol, Follin-Ciocalteu reagent, 7% sodium carbonate (Na2CO3), gallic

acid, deionised water, distilled water, acetate buffer, Follin-Dennis reagent,

saturated sodium carbonate solution, tannic acid solution, anisaldehyde

reagent, methanolic solution and DPPH solution was used in this project.

3.1.3 Apparatus

Analytical balance, hot plate, centrifuge, cabinet drier, hammer mill, water

bath, sives, filter paper, UV-VIS Spectrophotometer, Scanning Electron

Microscopy (SEM) were used in this project.

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3.2 Methods
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3.2.1 Production of passion fruit peel flour
from the top
Passion fruit peel was selected ripe and unripe. The outer coloured skins of

passion fruit peel were not removed where it includes the inner layer which

known as mesocarp or albedo and outer layer known as exocarp. The peels

were sliced and washed under running water. After that, the sliced peel were

dehydrated on trays in a forced air circulation drying oven at 60C for 24

hours to obtain a constant dry weight without the addition of chemical

preservative. The dried peel then were introduced to the hammer mill in order

to reduce the size to less than 42 mm, sieves through less than 1.212 mm

sieve shaker and the passion fruit peel powder were stored in air tight

container at room temperature to prevent from rehydration. The production of

passion fruit peel flour is shown in the flow chart in Figure 3.1.

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 Figure 3.1 Flow chart of passion fruit peel flour production

3.2.2 Extraction of the samples

About 1 gram of sample was extracted with 30 ml of 80% ethanol and

shaken at room temperature. Then, the sample was centrifuged at 8000 g

for 10 minutes and the supernatant was filtered with filter paper. The

supernatant was re-extracted twice with ethanol, collected and placed in a

test tube (Girish et al., 2012).

3.3 Statistical analysis

Statistical analysis were conducted with the Statistical Analysis System

(SAS) 9.1.3 software package. All experiments were run in triplicates.

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CHAPTER 4

RESULTS AND DISCUSSION Bold, capital letter, centered,

1 double spacing from the top

4.1 Physical analysis

Bold, sentence
case, left
justified, 2 4.1.1 Colour measurement
double spacing
from the top The results for colour measurement of the flour samples obtained are presented

in Table 4.1. The coordinate L* refers to lightness, the a* coordinate refers to

green ()/red (+) chromaticity and the coordinate b* to blue ()/yellow (+)

chromaticity. L* values closer to 100 represent greater brightness and closer to 0

represent less brightness.

Passion fruit peel flour shows the lowest in lightness (L*) with 76.380.15,

highest in red-green coordinate, (a*) 5.080.05 and yellowblue coordinate, (b*)

with 19.170.07 compared to other types of flours. This is due to the darker

colour of passion fruit peel flour as it does not go through any bleaching process

which most of commercial flour does. Wheat flour, rice flour and corn flour has

nearly same value of lightness (L*) with 92.740.14, 95.130.09 and 97.000.13

respectively. The values are higher than passion fruit peel flour which the nearer

value to 100 shows that the flour has higher in whiteness in colour. Flour colour

often affects the colour of the finished product and is therefore the specification

is required by end-users. Bright white colour flour is more desirable for many

products

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 Table 4.1 Colour values of flour samples obtain by using chromameter.

Flour Sample Colour

L a b

Passion fruit peel 76.380.15d 5.080.05a 19.170.07a

Wheat 92.740.14c 0.280.02b 7.970.07b
Rice 95.130.09b -0.060.03c 2.930.09d
Corn 97.000.13a -0.930.02d 4.210.06c

The passion fruit peel flour also in yellowish colour give it high value in a* and b* when

analysed with chromameter compared to other flours shows that the flour are more

towards reddish colour with value of 5.080.05 and yellowish colour with value of

19.170.07. Wheat flour has slightly red colour with value 7.970.07 compared to rice

flour and corn flour that have green colour value of -0.060.03 and -0.930.02

respectively. Meanwhile, wheat flour, rice flour and corn flour have less value towards

yellow colour compared to passion fruit peel flour.

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CHAPTER 5

Bold, capital letter,

CONCLUSION AND RECOMMENDATIONS centered, 1 double
spacing from the top

This passion fruit peel flour produced in this study is not only a new type of flour

produced from waste product, it also gives variety to the existence flour. Based on

the finding of this study, the production of passion fruit peel flour is believed can be

beneficial to human, reused in further research and reduce waste product. The result

information related to the flour content has been analyzed based on proximate tests,

Between physical test and functional properties test.

paragraph

(1 double
spacing from
the top)
In comparison to the commercial flour, passion fruit peel flour in this study has

higher in ash content and fibre content. High ash content is related to good source of

minerals. These fibre-rich passion fruit peel flour have potential applications as

ingredients in products requiring hydration, viscosity development and freshness

preservation, such as baked foods or cooked meat products, due to their high total

dietary fibre content and good technological properties, especially their water

holding and swelling capacities (Vargas et al., 2013). The passion fruit peel flour also

has moisture content less than 14% which is as good as other commercial flour to be

kept in room temperature for long period of time (Atwell 2001).

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CITED REFERENCES
(1 double
spacing from
the top)
Abdul Hamid, A. and Luan, Y.S., (2000). Functional properties of dietary fibre
prepared from defatted rice bran. Food Chem, 68, 159.

Akhtar, S., Anjum, F.M. and Anjum, M.A., (2011). Micronutrient fortification of
wheat flour: recent development and strategies. Food Research International
(1 single Food Res Int , 44, 652-659.
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from Akubor. P.I., Isolokwu, P.C. and Onimawo, I.A., (2000). Proximate composition and
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functional properties of African breadfruit kernel and flour blends. Food Res
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Int 33(8),70712.

Arshad, M.U., Anjum, F.M. and Zahoor , T., (2007). Nutritional assessment of
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Atwell, W.A., (2001). Wheat flour-practical guides for the food industry. Minn.:
Eagen Press. Alphabetical order

Baah, F.D., Oduro, I. and Ellis, W.O., (2005). Evaluation of the suitability of cassava
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Barbalho, S.M., Souza, M.S.S., Silva, J.C.P., Mendes, C.G., Oliveira, G.A., Costa,
T., and Farinazzi-Machado F.M.V., (2012). Yellow passion fruit rind
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Bezerraa, C.V., Amanteb, E.R., Oliveirab, D.C., Rodrigues, A.M.C., and Silva,
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Canteri, M.H.G., Scheer, A.P., Ginies, C., Reich, M., Renard, C.M.C.G. and
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 APPENDICES

Colour of flour samples. Up right is wheat flour, up left is corn flour, bottom left is
passion fruit peel flour and bottom right is rice flour Passion fruit.

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