Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product
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
Affiliations
Luciana Daniela Gurgel de Medeiros
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
Leticya Bianca Almeida de Carvalho
Undergraduate Course in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
Erika Paula Silva Freitas
Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
Dayanne Lopes Porto
Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
Cícero Flávio Soares Aragão
Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
Francisco Canindé de Sousa Júnior
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
Karla Suzanne Florentino da Silva Chaves Damasceno
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
Cristiane Fernandes de Assis
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
Ana Heloneida Araújo Morais
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, 59078970, Brazil
Thaís Souza Passos
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil; Corresponding author.
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 < 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 μmol 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.
