The production of sauce from minimally processed cabotiá (cucurbita moschata) pumpkin by-product

Resumo

The waste generated by food industries can be used as by-products that enable the development of new foods enriched or not with nutrients, reducing waste generation and adding value to the final product. This work aimed to develop a sauce from a by-product of the minimally processed vegetable industry added with pea protein. After formulating and manufacturing the sauce, the physicochemical, sensory, and microbiological characteristics were evaluated according to current legislation. Cabotiá (Cucurbita moschata) pumpkin sauce presented desirable physicochemical characteristics, and microbiological analyses were within limits permitted by law. The acceptance test of the attributes concerning aroma, color, flavor, texture, and overall appearance proved good acceptance for all attributes evaluated, with an acceptability index above 85%. Thus, the sauce made from the residues of the cabotiá pumpkin can be an alternative for the industry, adding value to a by-product normally discarded.