Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds

• Published in: International journal of food science & technology Vol. 47; no. 11; pp. 2297 - 2303
• Main Authors: Rodríguez-Miranda, Jesús, Hernández-Santos, Betsabe, Herman-Lara, Erasmo, Vivar-Vera, Maria A., Carmona-García, Roselis, Gómez-Aldapa, Carlos A., Martínez-Sánchez, Cecilia E.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.11.2012; Wiley-Blackwell; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Cucurbita pepo; defatted; Foaming; Food industries; Food science; Foods; Fruit and vegetable industries; functional properties; Fundamental and applied biological sciences. Psychology; hexane; meal; Meals; Phase transformations; Proteins; pumpkin; Pumpkins; Seeds; Thermal properties; Vegetables; Seeds; Pumpkin; Cucurbitaceae; Meal; Cucurbita pepo; functional properties; Dicotyledones; Angiospermae; Hexane; Spermatophyta; defatted; Physicochemical properties
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2012.03102.x

Summary Chemical composition and some functional and thermal properties in whole pumpkin seed meal (WPSM) and defatted pumpkin seed meal (DPSM) were determined. The DPSM exhibited higher water absorption capacity (3 g H2O per g sample), water solubility capacity (8.75%), oil absorption capacity (2.73 g oil per g sample), emulsifying capacity (61.71%), foaming capacity (51.92%) and gelling capacity (12% w/v) than the WPSM. The DPSM also had better swelling power (3.33% at 60 °C, rising to 4.31% at 90 °C), higher phase transition temperatures (T0 = 80.04 °C, Tp = 86.50 °C and Tf = 93.20 °C) and a higher phase transition energy (0.93 J g−1). However, the WPSM had higher bulk density (0.57 g cm−3) and better foam stability (from 30 to 120 min). Micrographs showed defatting to cause microstructural changes in meal starch granules and proteins. Its high protein content makes the DPSM a potential alternative input in the food industry.