Valorization of cabotiá pumpkin (Cucurbita maxima) by-products in the development of instant puree mixes: Nutritional, functional, and sensory evaluation
DOI:
https://doi.org/10.5327/fst.548Palavras-chave:
agro-industrial waste, bioaccessibility, sensory evaluation, nutritional propertiesResumo
The aim of this study was to valorize the waste from cabotiá pumpkin (peel and seeds) and use them to develop an instant puree mix, as well as to evaluate its nutritional, functional, and sensory properties. Three formulations were developed: F1: Pumpkin puree with milk, salt, and coloring; F2: Pumpkin puree with pumpkin peel, added with milk, salt, and coloring; and F3: Pumpkin puree with both peel and seeds, added with milk, salt, and coloring. The formulations were characterized in terms of nutritional, physicochemical, structural, and morphological properties, as well as bioactive compounds, bioaccessibility, antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid, and ferric reducing antioxidant power, and microbiological and sensory analysis. The addition of cabotiá pumpkin waste resulted in increased levels of proteins, lipids, flavonoids, and total phenolic compounds, which contributed to higher antioxidant activity and bioaccessibility, as well as reduced sugar levels in the ready mixes. Microbiological analyses confirmed the food safety of the ready mixes. F1 and F2 received a score of 7.1 in sensory analysis, but F2 had a more pronounced flavor profile, making it more appealing to the tasters and increasing purchase intent. The addition of pumpkin peel flour enhanced consumer acceptance, possibly due to the presence of antioxidant and aromatic compounds. It was found that the ready mixes can be marketed as functional or nutraceutical foods of quick preparation, contributing to the reduction of agro-industrial waste.
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