Caracterização físico-química e sensorial dos chips produzidos a base de polpa de abóbora moranga (Curcubita maxima) e condimentados com sementes de abóbora em pó

Abstract

The strawberry pumpkin (Curcubita maxima) is a versatile vegetable, rich in vitamins, fibre and minerals, offering various benefits to human health, but it is little used by the food industry and is generally sold in its raw form. With the growing demand for ready-to-eat products combined with the search for nutritious and healthy foods, it is essential to produce chips with attractive sensory characteristics, rich in nutrients and low in calories. The aim of this study was to analyse the physicochemical stability of chips made from pumpkin pulp seasoned with powdered pumpkin seeds. To this end, three formulations of pumpkin chips seasoned with powdered pumpkin seeds were produced: without salt (CL), brined with vinegar (CV) and brined with lemon and orange (CLL). The chips were subjected to sensory analysis (preference and acceptability test), in which the chips subjected to the vinegar brine were the most accepted by consumers, with an overall rating of 5.88 and an acceptability index of 64% (n=50). Due to the limitations of the study, only the CV formulation was sent for physico-chemical analysis (moisture, water activity, pH, ash, lipids, crude fibre, proteins and carbohydrates). These chips had low values for moisture (5.47%), water activity (0.44) and pH (4.75), indicating that the product had a good flavour.However, the product needs to be properly packaged (airtight) to prevent moisture from being reabsorbed and to ensure better preservation of the chips. The use of powdered pumpkin seeds as a condiment for pumpkin chips led to an increase in the content of some nutrients such as ash (7.96%), protein (4.30%) and crude fibre (8.51%) compared to fresh pumpkin, with higher values than for ordinary chips.(TRADUÇÃO NOSSA)