Farinha da semente de melão-pepino (Cucumis Melo Var. Cantalupensis Naud): Caracterização e aplicação em preparações culinárias

Abstract

Rio Grande do Norte currently stands out as the largest melon producer in Brazil, producing even lesser Creole species such as melon-cucumber (Cucumis melo var. Cantalupensis Naud) typically grown by small producers. As a result of the large monoculture productions, sustainable practices have been discussed and encouraged, such as encouraging family farming and the full use of food. In this sense, the study aimed to evaluate the use of melon-cucumber seed flour in everyday cooking preparations, as well as the microbiological and physical-chemical quality, in order to encourage sustainable alternatives and easy insertion in food practice . The seeds were dried in a domestic oven (200 ºC/45min) and crushed to obtain the flour applied in the preparation of a simple cake and a chicken pie, using 50% of it. Samples of the flour and its by-products were subjected to microbiological and physical-chemical analyzes, presenting themselves fit for consumption, in addition to a high content of fibers (40.0%) and proteins (18.0%) present in the flour, the by-products also being sources of both nutrients. Therefore, the use of the melon-cucumber residue presented a potential nutritional value, giving a greater supply of nutrients to the implemented preparations, while preserving the original sensorial characteristics of the preparations.