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

Abstract

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.

Keywords: Cucurbitaceae; Harvest; Off-season; Sensory analysis; Unconventional flour.

Graphical abstract

Fig. 1

Total phenolic compounds and antioxidant activity of phenolic extracts from and off-season. ANOVA and Tukey post-test, *p < 0.05, **p < 0.01, ***p < 0.001. CFH, CHFH, and HFH: Flours from Cantaloupe, Charentais, and Honey Dew melon pulps obtained during harvest. CFO, CHFO, and HFO: Flours from Cantaloupe melon pulp, Charentais, and Honey Dew obtained in the off-season, respectively.

Fig. 2

Results obtained for water absorption capacity, swelling power, and water solubility of the different flours obtained from the pulp of different melon varieties (Cantaloupe, Charentais, and Honey Dew) in the harvest and off-season periods. ANOVA and Tukey post-test, *p < 0.05, **p < 0.01, ***p < 0.001. CFH, CHFH, and HFH: Flours from Cantaloupe, Charentais, and Honey Dew melon pulps obtained during harvest. CFO, CHFO, and HFO: Flours from Cantaloupe melon pulp, Charentais, and Honey Dew obtained in the off-season, respectively.

Fig. 3

Results obtained for oil absorption capacity, emulsifying capacity, and emulsifying stability of the different flours obtained from the pulp of different melon varieties (Cantaloupe, Charentais, and Honey Dew) in the harvest and off-season periods. ANOVA and Tukey post-test, *p < 0.05 and ***p < 0.001. CFH, CHFH, and HFH: Flours from Cantaloupe, Charentais, and Honey Dew melon pulps obtained during harvest. CFO, CHFO, and HFO: Flours from Cantaloupe melon pulp, Charentais, and Honey Dew obtained in the off-season., respectively.

Fig. 4

Internal preference map of the tasters who participated in the sensory evaluation of the cakes. A: Standard formulation without the presence of Cantaloupe melon pulp flour. B: Formulation with 25 % Cantaloupe melon pulp flour replacing wheat flour. C: Formulation with 50 % Cantaloupe melon pulp flour replacing wheat flour.