PREPARAÇÕES CULINÁRIAS ELABORADAS COM FARINHA DAS SEMENTES DE MELÃO CANTALOUPE: ESTUDO PILOTO

• Autor(a) principal: Priscilla dos Santos Miranda, Mayara
• Data de Publicação: 2021
• Outros Autores: Lopes de Lima, Rosivania, Teixeira de Lima Oliveira, Vanessa, Santana Luz, Anna Beatriz
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Ciência Plural
• Texto Completo: https://periodicos.ufrn.br/rcp/article/view/23661

Introduction: Brazil is in the ranking of the 10 countries that most waste food in the world, it is also the 3rd largest producer of fruits, with the Northeast responsible for the production of 95% of the melon. As a result of the high fruit production, the country has faced environmental problems resulting from organic waste formed by waste. The peels and seeds that are neglected, as an example of melon, can be used in food through the full use of food that has been a great alternative in the search to reduce waste, as well as nutritionally enriching culinary preparations. Objective: Carry out a pilot study to verify organoleptic characteristics of culinary preparations made with flour from cantaloupe melon seeds (Cucumis melo L. var. reticulatus). Methodology: Two products were prepared, simple cake and chicken pie, with different percentages of melon seed flour (MSF) added to wheat flour enriched with iron and folic acid, following the concentrations of 25%, 50% and 75% of MSF. Results: The preparations made with flour whose constitution had 50% of MSF were those mentioned in the evaluation of the organoleptic characteristics, since they were more palatable, due to the lower amount of residues, as well as presenting a more pleasant aroma and flavor. Conclusions: In view of the results, it was observed that the participants opted for products that did not have a large amount of melon residues in the preparations, since these hinder chewing and swallowing, as well as altering some organoleptic characteristics such as aroma and flavor.