FROZEN DESSERTS WITH INTEGRAL USE OF CABOTIA PUMPKIN/SOBREMESAS GELADAS COM APROVEITAMENTO INTEGRAL DA ABOBORA CABOTIA/POSTRES FRIOS CON APROVECHAMIENTO INTEGRAL DE LA CALABAZA CABOTIA

Traditionally, the pulp of fruits and vegetables is the most consumed part. However, research indicates that peels and seeds can also be part of the human diet, due to the presence of fiber, vitamins, minerals and beneficial bioactive compounds. This study aimed to develop frozen dessert formulations with pulp, peels and seeds of cabotia pumpkin and evaluate their acceptability and physical-chemical characteristics. Three formulations were developed, which varied in terms of the presence of components from cabotia pumpkin. Microbiological analyzes indicated the absence of pathogenic and spoilage microorganisms in the three formulations. The sample containing pulp, peel and seeds (PCS) presented a higher moisture content, while the pH was similar between the samples, with slightly lower values in the sample with pulp and peel (PC). The energy value of the samples with pulp (P) and pulp with peel (PC) was similar, and slightly lower in the PCS sample. The inclusion of peels and seeds reduced the total fat content and increased the fiber concentration of the formulations, characterizing the samples as sources of fiber (3g/100g) and, in the case of PC and PCS samples, rich in fiber (6g/100g ). In the sensory analysis, the pulp and peel (PC) sample obtained the highest scores for flavor, and the PCS sample received the lowest scores for flavor, texture and overall acceptance, despite the higher fiber content. The research demonstrated good acceptability of the formulations, with greater preference for the aroma, flavor and texture of the dessert made with pulp and peel. Keywords: Peel; seeds; nutritional value; fibers; sensory analysis. Tradicionalmente, a polpa dos frutos e vegetais e a parte mais consumida. No entanto, pesquisas indicam que cascas e sementes tambem podem integrar a dieta humana, devido a presenca de fibras, vitaminas, minerais e compostos bioativos beneficos. Este estudo teve como objetivos elaborar formulacoes de sobremesas geladas com polpa, cascas e sementes de abobora cabotia e avaliar sua aceitabilidade e caracteristicas fisico-quimicas. Foram desenvolvidas tres formulacoes, as quais variaram quanto a presenca de componentes provenientes da abobora cabotia. As analises microbiologicas indicaram ausencia de microrganismos patogenos e deteriorantes nas tres formulacoes. A amostra contendo polpa, casca e sementes (PCS) apresentou teor de umidade mais elevado, enquanto o pH foi semelhante entre as amostras, com valores ligeiramente menores n