Banca de QUALIFICAÇÃO: LUCIANA DANIELA GURGEL DE MEDEIROS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LUCIANA DANIELA GURGEL DE MEDEIROS
DATE: 10/03/2023
TIME: 08:30
LOCAL: Departamento de Nutrição
TITLE:

Salmon melon pulp flour: influence of seasonality on chemical composition and potential use in bakery products

KEY WORDS:

Curcubitaceae. Crop. Off-season. Unconventional flour. Sensory analysis.

PAGES: 99
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Salmon flesh melons are excellent sources of vitamins, minerals, phenolic compounds, and carotenoids. It is known that the chemical composition can be affected by internal and external factors, which need to be investigated comprehensively, as these data are still scarce in the literature. On the other hand, fresh melon has high water content and low acidity. Therefore, processing by drying appears as a strategy to extend shelf life and add value to the production chain, allowing the development of new products beneficial to health. The study's objective was to investigate the influence of the fruit harvest period on melon flour's chemical composition and the flour's potential application in bakery products. Flour of different commercial types of salmon-fleshed melon (Cantaloupe, Charentais, Honey Dew) purchased in the off-season and were obtained by drying in a ventilated oven (55 ̊C/24 h). The flours were evaluated for granulometry, centesimal composition, the content of total phenolic compounds, fatty acid profile, and technological properties. Three cake formulations containing Cantaloupe melon flour were developed from the replacement of wheat flour in different proportions (0, 25, and 50%), being evaluated for microbiological standards, centesimal composition, and sensorial evaluation through tests of acceptability (Hedonic Scale, purchase intention and Just About Right Scale – JAR). The results obtained showed that most of the evaluated flours were classified as fine (MESH >16), and only that obtained from Charentais melon in the off-season presented a bimodal distribution, being classified as medium grained (MESH 8-16) and fine (MESH > 16). For the chemical composition, it was verified that only for the humidity was there a homogeneous influence of the harvest period since all the flours of the off-season presented high contents (15 to 19%) compared to the harvest (17 to 22%) (p < 0 .05), which may be directly related to the climatic conditions in the place of cultivation. For total phenolic compounds, it was observed that Cantaloupe melon flour in the harvest period (196.74 µg/g) and off-season (869.3 µg/g) stood out among the other flours (p < 0.05). The fatty acid profile showed that palmitic, linoleic, and linolenic acids showed higher concentrations in melon flours both in the harvest and between harvests. Regarding the centesimal composition of the different cake formulations developed, it was observed that the ash, protein, lipid, and fiber contents increased due to the increase in the melon pulp flour content in the product, promoting the improvement of the nutritional value. The Sensory Analysis showed that among the evaluated attributes (color, sweet smell, sweet taste, and moisture), the most penalized were the sweet taste and moisture, ranging from less intense and less humid than the ideal in the standard formulation (without melon flour), the more intense and more humid than the ideal formulation with 50% melon flour. Despite this, the formulations containing melon flour had an acceptance rate above 70% and did not differ from the standard formulation, and most consumers would possibly buy products containing melon flour, demonstrating that they would be willing to adapt to the penalized sensory aspects.

COMMITTEE MEMBERS:
Presidente - 2275877 - THAIS SOUZA PASSOS
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA
Externa à Instituição - JAILANE DE SOUZA AQUINO - UFPB