Pão de forma contendo farinha da polpa de melão Cantaloupe (Cucumis melo L.): produção, caracterização e avaliação sensorial

Abstract

Cantaloupe melon, which belongs to the Cucurbitaceae family, is rich in vitamins, minerals, fiber, and antioxidant compounds, which promote several health benefits. Therefore, alternative flours can be obtained from vegetables, such as melon, which can be an interesting strategy to promote the total or partial replacement of traditional flours, aiming to improve the nutritional value of industrialized food products, add sensory attributes, and make them more attractive and tastier. In this context, the present study aimed to evaluate the use of Cantaloupe melon pulp flour in the preparation of sliced bread to determine its effect on nutritional value and investigate consumer acceptance. For this purpose, Cantaloupe melon pulp flour (CF) was produced by drying it in a ventilated oven at 55 °C for 25 h and then grinding it in a blender. Subsequently, different formulations of traditional bread containing FC as a partial replacement for wheat flour were developed, namely: A - 0% (standard), B - 4%, C - 8%, and D - 12%. Thus, the different formulations were evaluated for microbiological and chemical parameters related to the centesimal composition. Furthermore, the formulations were evaluated for sensory attributes through an acceptance assessment (Hedonic Scale Test), Ideal Scale - JAR (color, sweet odor, texture, sweet taste), and purchase intention. In the centesimal composition, the moisture contents of the bread containing FC ranged from 36.78 – 38.23%, being higher than that of the standard bread (A) [34.32 (0.17)%]. The ash contents showed good mineral aggregation with the addition of 8% FC [2.78 (0.03)%] (p < 0.05). Fibers increased gradually with the addition of FC, with formulation D containing 22% more fibers (1.20%) than A (0.98%) (p < 0.05). The results obtained in the microbiological evaluation of the sliced bread were within the safety standards established by Brazilian legislation, proving the quality of the products. The sensory analysis revealed that bread C presented the highest percentage of acceptance index (77.96%). However, the median showed that no bread differed significantly from each other (p > 0.05). The statistical analysis of the JAR revealed that bread A was penalized for less intense sensory attributes, mainly for texture (39.34%). At the same time, only D presented a penalty for more intense sensory attributes, such as a color that was more intense than ideal (40.98%). Formulations B and C were the most accepted by the evaluators according to the JAR, with greater emphasis on bread C, which presented the highest percentages as ideal according to the evaluators for the attributes investigated. Regarding purchase intention, A had the lowest percentage of judges stating that they would “definitely buy” (16%), while C stood out, with 29% of the evaluators indicating this option. Therefore, the addition of FC added nutritional value to bread, promoting the development of new bakery products, and becoming a strategy for reducing waste and improving both nutritional and sensory value.