Desenvolvimento do purê desidratado de abóbora cabotiá (Cucurbita moschata x Cucurbita maximum) e mistura pronta instantânea: caracterização físico-química e compostos bioativos

Abstract

Pumpkins are a good source of low-calorie carbohydrates, vitamins, minerals and β-carotene. Among pumpkin hybrids, the Cucurbita moschata x Cucurbita maximum or Japanese pumpkin variety is one of the most planted. This pumpkin stands out for its precocity, its harvest can be carried out in 100 to 110 days, in addition to its production stability. It has reduced cooking time and prolonged post-harvest conservation. Dried or dehydrated pumpkin pulp has been used in several studies as a substitute for wheat flour in the formulation of products in the bakery area, in beverages based on pumpkin flakes, in the formulation of gluten-free pasta. The objective of this work was to develop a ready-to-eat mixture for instant preparations based on dehydrated pumpkin puree. The dehydrated puree was obtained in a dehydrator at a temperature of 50 °C for a period of 24 hours. The ready mix for the preparation of snapshots was prepared through formulation tests in accordance with current legislation, on the maximum permitted amounts of ingredients and additives, with subsequent tests of the preparation method. The physicochemical characteristics evaluated were: moisture, proteins, lipids, carbohydrates, total solids, total titratable acidity, pH, vitamin C, total soluble sugar, water activity, hygroscopicity, solubility and color parameters, and the bioactive compounds evaluated were total carotenoids, total phenolic compounds and yellow flavonoids. The results presented in this work will allow to conclude that the cabotiá pumpkin presented potential for application in the production of the dehydrated puree and for the development of the ready-made mixture, confirming that both analyzed materials are rich in proteins, carbohydrates and vitamin C and presented high solubility, demonstrating that the dehydrated puree carries a good potential to be used in instant food composition.