Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds
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 (2.7...
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Published in | International journal of food science & technology Vol. 47; no. 11; pp. 2297 - 2303 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Blackwell Publishing Ltd
01.11.2012
Wiley-Blackwell Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | ArticleID:IJFS3102 ark:/67375/WNG-MRQG9JQ7-N istex:63F25F8E24245F2F632DD7E720DD6E5CF1C156E9 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0950-5423 1365-2621 |
DOI: | 10.1111/j.1365-2621.2012.03102.x |