ARAÚJO, T. S. S.; ARAÚJO, THAYANNE DOS SANTOS SILVA.; ARAÚJO, THAYANNE S.S.; http://lattes.cnpq.br/0693725629872435; ARAÚJO, Thayanne dos Santos Silva.
Resumo:
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.