Da semente à farinha: semeando a sustentabilidade no aproveitamento de resíduo do melão Cantaloupe (Cucumis melo L. var. reticulatus)
The concern about the environment motivates the interest in avoiding waste in the productive food chain, which is responsible for the generation of considerable amount of waste. Allied to this, the use of fruit residues, can add nutritional value to new products. The objective of this study was t...
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| Formato: | Dissertação |
| Idioma: | por |
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| Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/26602 |
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| Resumo: | The concern about the environment motivates the interest in avoiding waste in the
productive food chain, which is responsible for the generation of considerable amount
of waste. Allied to this, the use of fruit residues, can add nutritional value to new
products. The objective of this study was to characterize a flour from Cantaloupe melon
seeds (Cucumis melo L. var. reticulatus), and to evaluate the viability of its use as an
ingredient in the manufacture of cakes. Thus, four different formulations were
developed: standard cake (F1) and cakes plus melon seed flour in partial substitution
of wheat flour, at concentrations of 10% (F2), 30% (F3) and 50% % (F4). Analyzes of
centesimal composition were performed; dietary fiber; morphological and structural
characterization; determination of mineral composition and evaluation of the fatty acid
profile in the melon seed whole flour. To evaluate the overall acceptance of the the
cakes prepared with the melon seed flour, Sensorial Analysis was carried out with 135
non-trained panelists, which also included the the judgment of the formulations, using
sensorial attributes (taste and texture), through the Ideal Scale Test, Just About Right.
The results showed that the whole melon seed flour has a considerable nutritional
value, presenting 18% of proteins; 3% moisture; 4% ash; 30% lipids and 35% dietary
fiber; presenting important levels of minerals, mainly phosphorus (1507.62 mg / 100
g), potassium (957.35 mg / 100 g) and magnesium (504.03 mg / 10 g). The
polyunsaturated fatty acid fraction was the most found in melon seed flour, with a
predominance of omega 6 (17.95 g / mg flour). The sensorial analysis showed good
acceptance for the formulations containing 10 and 30% of whole melon seed flour,
being the formulation with 10%, the most accepted. In general, the testers considered
the formulations as ideal to the attributes used in Just About Right, preferring the F2
formulation. The results of the present study the feasibility of the use of melon seed
flour in food production, emphasizing the incentive to sustainable practices, promoting
economic, social and health benefits. |
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