Elaboração, avaliação fisico-química e microbiológica de salgado tipo coxinha à base de abóbora cabotiá (cucurbita spp.)

Abstract

The growing demand for healthy and functional food alternatives has driven the search for new food formulations, especially products traditionally associated with gluten, such a coxinhas. This study aimed to carry out a physical-chemical analysis of coxinha-type snacks, with emphasis on the comparison between traditional wheat flour formulations and alternatives that included pumpkin puree, oat flour and a mixture of different flours, also evaluating their nutritional quality and microbiological. The results indicated that the addition of pumpkin puree resulted in savory snacks with higher moisture content, ranging between 52.30% and 54.96%. The reduction and replacement of wheat flour by incorporating pumpkin resulted in an increase in mineral content. The formulations with pumpkin puree stood out in terms of protein content, being considerably higher than the reference values. Furthermore, these formulations showed a significant reduction in lipid levels, which is desirable from a nutritional point of view. Carbohydrates also decreased in formulations with pumpkin puree, demonstrating advantages in terms of nutrition and health. Regarding color characteristics, drumsticks with pumpkin puree showed greater luminosity, saturation and tone, becoming more attractive to consumers. In the microbiological analysis, Salmonella spp. and Positive staphylococci were not detected in any of the samples, meeting the standards established by ANVISA.