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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This study aimed to identify consumers’ preferences and impressions of minimally processed “Gala” cultivar apples, using preference tests and word associations. The study was conducted online via the Google Docs tool and sent out via social networks. The participants were 607 individuals, mostly women, mainly between the ages of 18 and 45, with education up to undergraduate and postgraduate level. As regards the preference for minimally processed apples, the profile of the consumer did not influence the choice. The profiles analyzed were gender and education. For the word association test, 11‐word categories were formed, and among these, the most important aspect was appearance, followed by taste and texture, which was confirmed by correspondence analysis. Sample A (0 days—no storage) was the most preferred one, differing significantly from the other samples, whereas sample B (3 days of storage) and sample C (6 days of storage) were associated with characteristics for choice of product. The word association methodology revealed the consumer's impressions of the product, in addition to demonstrating simplicity, low cost, speed, and an exploratory character. Practical Application Gender and level of schooling did not influence the choice of minimally processed apples. Appearance was the most cited word in the word association test. Word association is a simple, fast, inexpensive, and projective technique.

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