Aproveitamento da casca do melão (Cucumis melo L.) na produção de glaceado

Abstract

The production and consumption of melon have been highlighted in the Brazilian market. Besides the fresh form, the fruit is used to prepare different food products. However, there is in the country a large production of agroindustrial and household by-products of fruits that may be used in the production of new products. Therefore, the aim was to produce candied melon peel. Four formulations of candied melon peel were developed with syrup in different concentrations, and it was performed microbiological (Salmonella and coliforms at 45 °C), physicochemical (moisture content and water activity) and sensorial analysis (overall acceptability and purchase intent). All the formulations were in accordance with the Brazilian regulations regarding the microbiological analysis and moisture content. Also, relating to water content, the product was classified as safe from the sanitary point of view. Moreover, there was no significant difference between the candied melon peel formulations to sensorial tests of overall acceptability that the panelists gave an average between 6 “like slightly” and 7 “like moderately”, and purchase intent test that the average was between 3 “perhaps purchase/perhaps no purchase” and 4 “perhaps purchase”. For the preference test, the formulations F1 and F2 were preferred over F3, and the F4 had an intermediate score, it was not statically different from the other formulations. Thus, from the microbiological, physicochemical and sensorial point of view, it is possible to use the melon peel to produce candied fruit, emphasizing the reduction of waste generated by agroindustrials.