Valorization of Melon (Cucumis melo L.) Peels as Flour for Vegan and Gluten-Free Muffins

Losses resulting from food processing have encouraged the search for sustainable alternatives for the use of agro-industrial by-products. Melon is a fruit widely consumed in Brazil, but during its processing, by-products are generated, such as peels. This study utilized yellow melon peels to produce flour and incorporated it into the formulation of vegan and gluten-free muffins. Three muffin formulations were processed, with the partial replacement of rice flour by melon peel flour (MPF): Control (0%), F10 (10%), and F20 (20%). The flour and muffins were characterized according to their physicochemical properties. The muffins were evaluated based on color, texture, expansion factor, height, specific volume, and sensory acceptance. Considering the fiber and ash content (17.38 g/100 g and 10.14 g/100 g, respectively), MPF can be classified as a food with “high fiber and mineral content”. The specific volume of the muffins ranged from 1.403 to 1.756 cm3/g, with the lowest value found for the muffins made with the highest amount of MPF (F20). The muffins with 20% MPF had the lowest expansion factor (1.213 mm) due to the higher amount of fiber (4.45%). The most accepted sample was the F10 formulation (7.21), with an acceptance index of 88.88%.