학술논문
Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product
Document Type
article
Author
Luciana Daniela Gurgel de Medeiros; Leticya Bianca Almeida de Carvalho; Erika Paula Silva Freitas; Dayanne Lopes Porto; Cícero Flávio Soares Aragão; Francisco Canindé de Sousa Júnior; Karla Suzanne Florentino da Silva Chaves Damasceno; Cristiane Fernandes de Assis; Ana Heloneida Araújo Morais; Thaís Souza Passos
Source
Heliyon, Vol 10, Iss 9, Pp e29609- (2024)
Subject
Language
English
ISSN
2405-8440
Abstract
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 fine-grained - 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