Banca de DEFESA: LUCIANA DANIELA GURGEL DE MEDEIROS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LUCIANA DANIELA GURGEL DE MEDEIROS
DATE: 29/06/2023
TIME: 14:00
LOCAL: Departamento de Nutrição da UFRN
TITLE:

SALMON MELONS PULP FLOUR (Cucumis melo L.):: INFLUENCE OF SEASONALITY ON CHEMICAL COMPOSITION AND POTENTIAL USE IN BAKERY PRODUCTS

KEY WORDS:

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

PAGES: 114
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Salmon pulp melons are sources of vitamins, minerals, and bioactives. Internal and external factors can affect the chemical composition, which needs 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, so drying extends shelf life and adds value to the production chain. The study aimed to investigate the influence of the fruit harvest period on the chemical composition of melon flours and the potential application in bakery products. Flours of salmon-fleshed melon varieties (Cantaloupe, Charentais, Honey Dew) were obtained, purchased during the harvest period (September to March) and off-season (April to August), through drying in a ventilated oven (55 ̊C/24 h ). The flours were evaluated for granulometry, morphology by Scanning Electron Microscopy (SEM), centesimal composition, the content of total phenolic compounds, antioxidant activity, 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 sensory evaluation using the Hedonic Scale, Purchase Intent, and Just About Right Scale. The results showed that most of the evaluated flours were fine (MESH >16). It was verified in the chemical composition that, only for the humidity, there was a homogeneous influence of the harvest period since all the flours of the off-season presented high contents (15 to 19%) compared to those of 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 the Cantaloupe melon flours both in the harvest period (208.10 mg/100 g) and off-season (877 mg/100 g) stood out (p < 0.05). In addition, FCE had the highest antioxidant potential (328 µmol TE/g). Palmitic, linoleic, and linolenic acid showed higher concentrations in melon flours in harvest and off-season. Regarding the technological properties, it was verified that the cultivation period influenced each variety in the swelling power, solubility in water, and oil absorption. In the chemical composition of the different cakes produced, it was observed that the ash, protein, lipid, and fiber contents increased due to the increase in melon pulp flour in the product, promoting an improvement in the nutritional value. Among the evaluated sensory 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 to more intense and more humid than the ideal in the cake containing 50% melon flour. Despite this, cakes containing melon flour had an acceptance rate above 70% and did not differ from the standard. Most consumers would possibly buy melon flour products, demonstrating that they would be willing to adapt to the penalized sensory attributes.

COMMITTEE MEMBERS:
Externa à Instituição - KELLY ALENCAR SILVA - UFF
Interna - 2578619 - ANA HELONEIDA DE ARAUJO MORAIS
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA
Presidente - 2275877 - THAIS SOUZA PASSOS