Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.

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The objective of this study was to evaluate the effects of different amylose content and conditioning moisture on the technological and sensorial properties of extrudate gluten-free breakfast cereals from rice and corn flours. Extrusion was applied to develop breakfast cereals from low-, medium-and high-amylose rice flours combined with corn flour (70:30 w/w), and different conditioning moisture (15% and 17%). When the conditioning moisture was 15%, the extrudates presented lower expansion, hardness and fracturability, when compared to 17% moisture. Extrudates obtained from the combination of rice and corn flours provided light and slightly yellow products, with low values of hardness and fracturability. The micrographs showed the presence of pores, air bubbles and an uneven surface. For industry application, the extrudate with low-amylose rice flour and conditioning moisture of 15% is recommended due to greater expansion and less retrogradation, features that extend shelf life. This cereal was best accepted sensorially.

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Nas variedades crioulas há uma grande variação de cores, morfologia e usos. A preferência da utilização de grãos ou sementes crioulas pode ser atribuída a características como adaptabilidade, valorização dos costumes, sabor e qualidade, além do baixo custo de produção. O objetivo do estudo foi desenvolver cookies formulados com grãos crioulos de milho, feijão e amido de pinhão e avaliar sua composição proximal e bioativa, além de avaliar o perfil sensorial desses produtos. A análise de Dominância Temporal das Sensações indicou que os cookies possuíam sabor e crocância agradável, atributos positivos para os consumidores desses produtos. Os resultados de proteínas e fibras indicaram teores de 11 % e 6, 4 % respectivamente, o que define esse alimento como fonte desses compostos. O teor de umidade (5,3%) foi satisfatório, pois proporciona maior vida útil aos cookies. A atividade antioxidante encontrada pelos métodos DPPH e ABTS revelou que os cookies possuem capacidade de reduzir radicais livres. Desta forma, os cookies elaborados com grãos crioulos e amido de pinhão possuem grande potencial como produto de panificação, além de agregar valor à alimentos oriundos da agricultura familiar regional.