Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

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dc.contributor.authorPassos, Thaís Souza
dc.contributor.authorMedeiros, Luciana Daniela Gurgel de
dc.contributor.authorCarvalho, Leticya Bianca Almeida de
dc.contributor.authorFreitas, Erika Paula Silva
dc.contributor.authorPorto, Dayanne Lopes
dc.contributor.authorAragão, Cícero Flávio Soares
dc.contributor.authorSousa Júnior, Francisco Canindé de
dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorMorais, Ana Heloneida Araújo
dc.contributor.authorIDhttps://orcid.org/0000-0003-2054-1544
dc.contributor.authorIDhttps://orcid.org/0000-0002-3434-2602
dc.contributor.authorIDhttps://orcid.org/0000-0003-2042-4348
dc.contributor.authorIDhttps://orcid.org/0000-0001-6884-1023
dc.contributor.authorIDhttps://orcid.org/0000-0001-7595-5395
dc.date.accessioned2025-06-06T19:58:04Z
dc.date.available2025-06-06T19:58:04Z
dc.date.issued2024-05-15
dc.description.resumoFresh 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 finegrained - 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
dc.identifier.citationMEDEIROS, Luciana Daniela Gurgel de; CARVALHO, Leticya Bianca Almeida de; FREITAS, Erika Paula Silva; PORTO, Dayanne Lopes; ARAGÃO, Cícero Flávio Soares; SOUSA JÚNIOR, Francisco Canindé de; DAMASCENO, Karla Suzanne Florentino da Silva Chaves; ASSIS, Cristiane Fernandes de; MORAIS, Ana Heloneida Araújo; PASSOS, Thaís Souza. Alternative flours from pulp melons (Cucumis melo L.): seasonality influence on physical, chemical, technological parameters, and utilization in bakery product. Heliyon, [S.l.], v. 10, n. 9, p. 1-17, maio 2024. DOI 10.1016/j.heliyon.2024.e29609. Disponível em: https://www.sciencedirect.com/science/article/pii/S2405844024056408?via%3Dihub. Acesso em: 19 jul. 2024.
dc.identifier.issn2405-8440
dc.identifier.otherDOI 10.1016/j.heliyon.2024.e29609
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/63853
dc.language.isoen_US
dc.publisherHeliyon
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazilen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/
dc.subjectCucurbitaceae
dc.subjectHarvest
dc.subjectOff-season
dc.subjectUnconventional flour
dc.subjectSensory analysis
dc.titleAlternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product
dc.typearticle

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