Desenvolvimento e análises física, físico-química e biológica da farinha do pepino comum (Cucumis sativus L.).

Abstract

The search for healthy foods such as fruits and vegetables has been recurrent among the general population and has become a priority for public health policies in many countries. This fact is due to the increased incidence of noncommunicable chronic diseases (NCDs) being associated with inadequate eating habits. In this sense, the inclusion of vegetables in the diet is important due to their sources of fiber, micronutrients and other components with functional properties, in addition to being associated with the reduction of risk factors in several diseases. Among the vegetables, cucumber stands out due to its nutritional value and health benefits. As one of the alternatives for the full use of cucumber, the production of flour can be an economically versatile and easy-to-prepare alternative, however, there are still no reports in the literature using cucumber flour. Thus, the objective of this study was to develop flours derived from the common cucumber (Cucumis sativus L.) and to evaluate the physical, physical-chemical and microbiological parameters, aiming to use them as a source of nutrients in human food or in preparations. To prepare the flours, the cucumbers were submitted to the dehydration process through direct drying in an oven for 72 hours at 60o C, crushed and sieved. Three types of flour were prepared: wholemeal (FPI), seedless (FPSS) and cucumber seed flour (FSP). For each of them, analyzes of moisture, water activity, fat, pH, acidity, ash, protein, carbohydrates, total calories and microbiological evaluation were carried out. The results indicated that flours from cucumber had moisture content lower than 15%, recommended by resolution RDC n° 263/2005; slightly acidic characteristics; protein contents were 2.36, 1.01 and 1.54% of FPI, FPSS and FSP, respectively; They showed high ash contents, highlighting the FPI and FPSS with values of 10.2 and 9.48 g/100g; The carbohydrate contents of the flours were close to those obtained from other studies; in the result of fat content, FSP stood out with a value of 17.0%. In addition, the microbiological viability showed no contamination. Thus, cucumber flours can be a practical alternative for consumption or nutritional enrichment of various foods and preparations.