Ana Carolina Burger Staichok¹, Kamylla Rayssa Barros Mendonça¹, Pâmella Guerra Alves dos Santos¹, Lismaíra Gonçalves Caixeta Garcia², Clarissa Damiani^1,

The objectives of this paper were both the production and the characterization of flour from pumpkin peel as well as the development of breads with partial addition of the flour obtained from pumpkin peel substituting wheat flour. The characterization of the pumpkin peel flour revealed high protein content and good milk solubility index. We developed the following formulations: standard bread, bread with only wheat flour, and breads with 2.5 percent and five percent of pumpkin peel flour. The results demonstrated significant difference (p < 0.05) among the formulations regarding protein, ashes, carbohydrates, and caloric value. The texture parameters, in turn, indicated difference regarding cohesiveness and elasticity for the breads produced with 2.5 percent and five percent pumpkin peel flour. Specific volume and diameter also presented significant differences among the formulations. The manufacturing of breads with pumpkin peel flour is a healthy food alternative regarding the reuse of peels to reduces food waste. The formulation with the most satisfactory results among the analyses conducted involved the bread with five percent substitution with pumpkin peel flour.

exploitation, co-products, bakery, proteins