Table 1: Formulations of different concentrations developed in the bread.
| Ingredients | standard bread | |
| 0% | 10% | |
| Wheat Flour (g) | 300 | 270 |
| passion fruit peel flour (g) | - | 30 |
| Sodium chloride (g) | 6 | 6 |
| Sucrose (g) | 15 | 15 |
| Fresh Yeast (g) | 9 | 9 |
| Ascorbic acid (g) | 0.027 | 0.027 |
| Vegetable fat | 6 | 6 |
| Water (mL) | 180 | 180 |