دورية أكاديمية
أعرض في EDS

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

التفاصيل البيبلوغرافية
العنوان: Alternative flours from pulp melons ( Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product.
المؤلفون: Gurgel de Medeiros LD; Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil., Almeida de Carvalho LB; Undergraduate Course in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil., Silva Freitas EP; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil., Porto DL; Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil., Soares Aragão CF; Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil., Canindé de Sousa Júnior F; Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.; Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil., Florentino da Silva Chaves Damasceno KS; Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil., Fernandes de Assis C; Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.; Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil., Araújo Morais AH; Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.; Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, 59078970, Brazil., Passos TS; Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.; Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil.
المصدر: Heliyon [Heliyon] 2024 Apr 24; Vol. 10 (9), pp. e29609. Date of Electronic Publication: 2024 Apr 24 (Print Publication: 2024).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: London : Elsevier Ltd, [2015]-
مستخلص: Fresh 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 fine-grained - 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.
Competing Interests: The authors declare no potential competing interests. All authors have approved the manuscript for submission, and the manuscript's content has not been published or submitted for publication elsewhere.
(© 2024 The Authors.)
References: J Sci Food Agric. 2023 Jan 30;103(2):627-636. (PMID: 36054020)
J Sci Food Agric. 2022 Oct;102(13):5778-5786. (PMID: 35398902)
Food Res Int. 2019 Feb;116:302-311. (PMID: 30716950)
Carbohydr Polym. 2020 Aug 1;241:116272. (PMID: 32507189)
Food Chem. 2021 Jun 30;348:129055. (PMID: 33508595)
Foods. 2022 Aug 17;11(16):. (PMID: 36010473)
Food Chem. 2014 May 15;151:293-9. (PMID: 24423535)
Plants (Basel). 2021 Jul 06;10(7):. (PMID: 34371582)
J Sci Food Agric. 2019 Jul;99(9):4276-4286. (PMID: 30815876)
Food Chem. 2021 Jan 15;335:127579. (PMID: 32738531)
J Food Sci. 2019 Aug;84(8):2278-2288. (PMID: 31339567)
Plant J. 2022 Dec;112(6):1525-1542. (PMID: 36353749)
Food Chem. 2023 Feb 1;401:134099. (PMID: 36099818)
Food Chem. 2019 Jan 1;270:562-572. (PMID: 30174087)
Foods. 2020 Nov 07;9(11):. (PMID: 33171832)
Food Chem. 2022 Nov 1;393:133388. (PMID: 35671659)
Foods. 2022 Aug 05;11(15):. (PMID: 35954112)
Foods. 2021 Oct 27;10(11):. (PMID: 34828884)
Front Plant Sci. 2023 Oct 30;14:1274939. (PMID: 37965030)
J Anim Sci. 1992 Nov;70(11):3562-77. (PMID: 1459919)
Food Chem. 2019 Jan 1;270:53-60. (PMID: 30174083)
Foods. 2022 Nov 13;11(22):. (PMID: 36429211)
Foods. 2022 Oct 11;11(20):. (PMID: 37430921)
Food Chem. 2022 Mar 15;372:131272. (PMID: 34628121)
Int J Food Microbiol. 2023 Jun 16;395:110194. (PMID: 37004495)
Foods. 2022 Nov 26;11(23):. (PMID: 36496620)
Food Chem. 2017 Dec 15;237:1124-1132. (PMID: 28763959)
PLoS One. 2020 Jan 2;15(1):e0219229. (PMID: 31895921)
An Acad Bras Cienc. 2023 Jul 07;95(2):e20201550. (PMID: 37436198)
Food Sci Nutr. 2022 Apr 24;10(9):2922-2934. (PMID: 36171790)
Lab Pract. 1973 Jul;22(6):475-6 passim. (PMID: 4727126)
An Acad Bras Cienc. 2022 Feb 11;94(1):e20200940. (PMID: 35170628)
Foods. 2020 Aug 28;9(9):. (PMID: 32872269)
Foods. 2022 Apr 27;11(9):. (PMID: 35563980)
J Food Sci. 2012 Jun;77(6):C646-52. (PMID: 22583041)
Sensors (Basel). 2022 Dec 29;23(1):. (PMID: 36616959)
فهرسة مساهمة: Keywords: Cucurbitaceae; Harvest; Off-season; Sensory analysis; Unconventional flour
تواريخ الأحداث: Date Created: 20240517 Latest Revision: 20240518
رمز التحديث: 20240518
مُعرف محوري في PubMed: PMC11096719
DOI: 10.1016/j.heliyon.2024.e29609
PMID: 38756580
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-8440
DOI:10.1016/j.heliyon.2024.e29609