Características nutricionais e benefícios da utilização de abóbora em produtos de panificação

Abstract

The pumpkin (Cucurbita sp.) Is an annual plant, being considered an excellent income option for producers, from family farmers to large properties. Depending on the region of the country, different names may be given: "pumpkin, jerimum and squash" produces fruits of different shapes, colors and sizes, and presents wide culinary versatility. It is the traditional food, acquired mainly at fairs, in fresh or minimally processed form. The present study aimed to identify and describe scientific articles found in the literature, which punctuate the main nutrients present in pumpkin and its application in bakery products. The search was carried out in the main databases, from 2000 to 2021, with 89 articles related to the theme being selected. It was found with this research that pumpkins have different forms of consumption in ripe or immature form, and the fruit can be consumed in its entirety (pulp, seeds and leaves), with wide culinary versatility. In addition, sources of dietary fiber (1.7 g), vitamins (280 mg of vitamin A, 700 mg of vitamin B5, 100 mg of vitamin B2, 55 mg of vitamin B), minerals (calcium 15 mg, magnesium) are considered 9.0) and photochemicals, such as carotenoids are α-carotene (0-47 μg/g pumpkin), β-carotene (1.4-235 μg/g pumpkin) and lutein (0-47 μg/g of pumpkin). Studies show that its application in bakery products, can be in the form of pulp flour or puree, as well as the use of flour produced from pumpkin seed, for the production of food preparations (cakes, cookies and breads), thus making it possible to take advantage of surplus production and by-products, becoming an alternative for minimizing production costs in the industrial scope, in addition to avoiding the waste of parts of vegetables not conventionally used, being an alternative to improve the value nutritional value of bakery products. Aiming to ensure the safe and nutritious food when you are the consumer.