Aproveitamento de polpa e casca de abóbora moranga (Curcubita maxima) na elaboração de farinha para aplicação em macarrão

Abstract

The moranga pumpkin (Cucurbita maxima) is a highly versatile food that is easy to cultivate and prepare. It possesses an excellent nutritional and functional profile, containing carotenoids, phenolic compounds, vitamins, and minerals that exhibit important biological activities for the human organism. However, as a vegetable, it also presents significant perishability. In this context, food dehydration processes and applying the resulting flour in new product formulations stand out as methods to extend the pumpkin's shelf life. The primary objective of this study was to utilize both the pulp and peel (typically discarded) of moranga pumpkin to obtain a nutritious pumpkin powder with significant amounts of carotenoids and fiber, subsequently applying this powder in pasta development. Three drying methods were employed: convective oven drying, freeze-drying, and cast-tape drying (CTD). Physicochemical analyses were conducted on fresh and powdered pumpkin, and drying kinetics studies. Results showed optimal drying times of 100-180 minutes for both oven and CTD methods, with CTD demonstrating faster drying rates. Freeze-drying requires 24 hours for completion. Fresh samples exhibited approximately 95% moisture content, which decreased to 13.22-15.71% (w.b.) after drying. Final water activity values ranged between 0.261 and 0.307. The pumpkin displayed a neutral pH (6.6), while all samples showed low luminosity with red yellow pigmentation. The powders demonstrated solubility between 62,32 and 75,48%, and hygroscopicity of 23.70 to 27.89 g of absorbed moisture/100 g of dry mass. Findings revealed that pumpkin peel significantly contributed to increased fiber and carotenoid content in the powder, emphasizing the importance of whole-vegetable utilization. In pasta formulations containing up to 50% pumpkin flour, appropriate technological characteristics were maintained, including reduced cooking time (7-13 minutes) and acceptable cooking losses. Sensory evaluation indicated better acceptance of pumpkin flour formulations, particularly the peel-free version, with superior appearance, aroma, texture, and overall impression scores. While peel incorporation enhanced nutritional value, it resulted in lower sensory preference than peel-free samples. Nevertheless, this research demonstrates the potential of whole-vegetable utilization through dehydration as a viable strategy to add value to pumpkin byproducts. The results underscore the importance of developing food products that combine nutritional benefits, sensory quality, and sustainability, contributing to food waste reduction and agricultural byproduct valorization.