The objective of the present work was to study the effect of the addition of passion fruit albedo flour, as a proposal for full use of food, in making a cocoa brownie, as well as evaluate its technological and microbiological characteristics. For this, four brownie formulations were developed, using oatmeal (control) and its partial replacement with passion fruit albedo flour. The entire elaboration process followed the technical standards for quality control. In sequence, physical-chemical evaluations were performed (moisture, ash, total sugars, lipids, proteins, carbohydrates and color parameters) and microbiological (thermotolerant coliforms, coagulase-positive Estafilococus and Salmonella). Technological and sensory changes were noticed, so that the higher the flour content of the added passion fruit albedo, the more voluminous, dry and with a rigid consistency the brownies stayed. The results of the physical-chemical analyzes were within the parameters referenced for this type of product, maintaining characteristics favourable to the preparation of brownies. Regarding colourimetric attributes, it can be seen that the colour of the cocoa brownie has become less intense with the increase in the concentration of passion fruit albedo flour. In all microbiological aspects evaluated, the results showed compliance with the standards established by the legislation. In this way, the passion fruit albedo flour showed great potential for brownie production without interfering with its nutritional and microbiological quality.

This work compares the productivity and postharvest quality of C. sativum produced in organic and conventional systems. We used a randomized block experiment with five treatments and six repetitions each. Treatments comprised a negative control (C-: without fertilization), three doses of bovine manure as organic fertilization (35, 70, and 105 kg of N ha -1, named T35, T70, and T105 respectively), and a positive control (C+: 70 Kg of N ha -1 of conventional fertilization). We evaluated the morphometry, productivity, and physical-chemical characteristics of all plants used. The effect of organic fertilizer doses was analyzed using polynomial regressions. The differences among negative control, the positive control, and the organic fertilization with 70 Kg of N ha -1 of manure were tested with orthogonal contrasts. The doses of N used in organic fertilization influence the water and protein activity of C. Sativum leaves, promoting their decrease. The contrasts influenced the productivity, total fresh weight, fresh weight of the aerial part, dry weight of the aerial part, dry weight of the root, the total dry weight, water activity, titratable acidity, soluble solids, carotenoids, total chlorophyll, chlorophyll b, C. sativum was influenced by comparisons. The conventional production system using ammonium sulfate as the source of nitrogen promoted higher productivity and better postharvest quality in the culture of C. sativum. The period of implementation of bovine manure hampered the organic system. We suggest the fertilization with bovine manure before sowing, providing the necessary time for its mineralization during the cultivation cycle.

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