Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

被引：1

作者：

de Medeiros, Luciana Daniela Gurgel ^{[1
]}

de Carvalho, Leticya Bianca Almeida ^{[2
]}

Freitas, Erika Paula Silva ^{[3
]}

Porto, Dayanne Lopes ^{[4
]}

Aragao, Cicero Flavio Soares ^{[4
]}

de Sousa Junior, Francisco Caninde ^{[1
,4
]}

Damasceno, Karla Suzanne Florentino da Silva Chaves ^{[1
,3
]}

de Assis, Cristiane Fernandes ^{[1
,4
]}

Morais, Ana Heloneida Araujo ^{[1
,3
,5
]}

Passos, Thais Souza ^{[1
,3
]}

机构：

[1] Univ Fed Rio Grande do Norte, Hlth Sci Ctr, Nutr Postgrad Program, BR-59078900 Natal, RN, Brazil

[2] Univ Fed Rio Grande do Norte, Hlth Sci Ctr, Undergrad Course Nutr, BR-59078900 Natal, RN, Brazil

[3] Univ Fed Rio Grande do Norte, Hlth Sci Ctr, Nutr Dept, BR-59078900 Natal, RN, Brazil

[4] Univ Fed Rio Grande do Norte, Hlth Sci Ctr, Pharm Dept, BR-59012570 Natal, RN, Brazil

[5] Univ Fed Rio Grande do Norte, Biosci Ctr, Biochem & Mol Biol Postgrad Program, BR-59078970 Natal, Brazil

来源：

HELIYON | 2024年 / 10卷 / 09期

关键词：

Cucurbitaceae; Harvest; Off-season; Unconventional flour; Sensory analysis; ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; CANTALOUPE;

D O I：

10.1016/j.heliyon.2024.e29609

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8 - 16, and finegrained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17 - 22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 mu mol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63 - 78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new products.

引用

页数：17