Produção, armazenamento e utilização de farinha de grãos de abóbora em panificação.

Abstract

Due to the benefits of the alimentary flour and with regards of its low consumption, the agribusiness has been using vegetal sources in order to supply healthier and rich products in fibers. Pumpkin seeds presents a high content of dietary fiber and are a source of protein as well, however they are typically wasted and considered byproduct, which spoils their benefits as functional food - for instance in the preparation of breads in combination with wheat flour. Seeking to the alimentary usage of pumpkin grains, this study addressed to produce and evaluate the storability of dried and roasted pumpkin grain flour (PGF) as well as the preparation of buns using wheat flour in association with the pumpkin grain flour, which was incorporated to the mixture at different concentrations, besides evaluating their acceptability. The pumpkin grains were dried in the temperature of 70 °C obtaining a moisture content of 4, 6 and 8% and the grain roasting process occurred during 15 minutes in the temperature of 120 °C in order to produce (dried and roasted) pumpkin grain flour. Soon after the samples were stored in polypropylene packages for 180 days at room temperature. On every thirty days, the samples were submitted to chemical, physical and physicochemical analyses. Data storage of dried and roasted PGF were submitted to a Completely Randomized Design (CRD) in factorial outline 7x4x3, storage times (0, 30, 60, 90, 120, 150 and 180 days), moisture content (roasted, 4, 6, and 8) and three repetitions. For average comparison was used Tukey test at 5% probability. Regressions in the variance analysis were also accomplished in order to evaluate the effect of storage time on the measured parameters. The data assessment on chemical, physical and physicochemical of buns elaborated by PGF were treated in accordance with CRD using three repetitions for each concentration of pumpkin grain flour, applying the ASSISTAT software. During storage of dried and roasted pumpkin grain flours, it was verified that there was significant oscillation of moisture content. Water activity and the ashes remained stable; increases occurred for the pH, luminosity, redness, yellowness and decrease in acidity and starch. By increasing concentration of PGF in the buns there was a tendency to change the following variables: pH, total acidity, water activity, ash, luminosity and yellowness. Parameters for moisture content and redness there was no significant differences between the three concentrations of PGF, and comparing the sample textures with the increasing concentration of pumpkin grain flour it was verified an increased stiffness and rupture. The tasters' acceptability resulted in higher averages for the buns with 5% concentration of PGF, which demonstrates a satisfactory rate of acceptability for the product.