Passos, Thais SouzaMedeiros, Luciana Daniela Gurgel de2024-01-102024-01-102023-06-29MEDEIROS, Luciana Daniela Gurgel de. Farinhas da polpa de melões salmão (Cucumis melo L.): influência da sazonalidade na composição química e potencial de utilização em produtos de panificação. Orientador: Dra. Thaís Souza Passos. 2023. 117f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2023.https://repositorio.ufrn.br/handle/123456789/57261The chemical composition of vegetables can be affected by factors that need to be investigated comprehensively, as these data are scarce in the literature. On the other hand, fresh vegetables have high water content and low acidity, so drying can extend shelf life and add value to the production chain. The study aimed to investigate the influence of the melon harvest period on the chemical composition of melon flours and their potential application in bakery products. Flours of different varieties of salmonfleshed melon (Cantaloupe, Charentais, Honey Dew) were obtained, purchased during the harvest period (September to March) and off-season (April to August), through drying in a ventilated oven (55 ̊C/24 h). The flours were evaluated for granulometry, morphology, centesimal composition, the content of total phenolic compounds, antioxidant activity, fatty acid profile, and technological properties. Three cake formulations containing Cantaloupe melon flour obtained in the harvest period were developed from the replacement of wheat flour in different proportions (0, 25, and 50%), being evaluated for microbiological standards, centesimal composition, and sensory evaluation (Hedonic Scale, intention Purchase, and Just About Right Scale). It was verified in the chemical composition that, only for the humidity, there was a homogeneous influence of the harvest period since all the flours of the off-season presented high contents [17.20% (0.89) to 22.10% (0.71)] compared to harvest [14.00% (0.96) to 18.80% (0.61)] (p < 0.05), which may be directly related to weather conditions. For total phenolic compounds, Cantaloupe flour both in the season [208.10 (13.12) mg/100 g] and off-season [877 (54.00) mg/100 g] stood out (p < 0.05). In addition, the latter had a higher antioxidant potential [328 (14.70) µmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in melon flours in the harvest and off-season. Regarding the technological properties, the harvest period punctually influenced each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. The cakes produced had higher levels of ash, protein, lipids, and fiber due to the increase in melon flour in the product (p < 0.05), promoting an improvement in nutritional value. Among the evaluated sensory attributes (color, sweet smell, sweet taste, and moisture), the most penalized were sweet taste and moisture, ranging from less intense and less humid than ideal in the cake standard to more intense and more humid than suitable in the cake containing 50% melon flour. Despite this, the cakes containing melon flour (25% and 50%) had an acceptance rate above 70% [82.78 (8.00) % and 82.53 (8.00)%] and did not differ from the standard [ 78.63 (7.00)%]. Most consumers would possibly buy the products, demonstrating that they adapt to the penalized attributes. The present study contributed to the generation of knowledge regarding the influence generated by seasonality on the chemical composition of melon, in addition to showing the feasibility of using melon flour as an ingredient to replace wheat flour in the development of new products.Acesso AbertoCucurbitaceaeSafraEntressafraFarinha não convencionalAnálise sensorialmasterThesisCNPQ::CIENCIAS DA SAUDE::NUTRICAO