Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds |
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Authors: | Jesús Rodríguez‐Miranda Betsabe Hernández‐Santos Erasmo Herman‐Lara Maria A. Vivar‐Vera Roselis Carmona‐García Carlos A. Gómez‐Aldapa Cecilia E. Martínez‐Sánchez |
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Affiliation: | 1. Depto. Ing. Química y Bioquímica, Instituto Tecnológico de Tuxtepec, , 68350 Tuxtepec, Oaxaca, México;2. Centro de Investigaciones Químicas, ICBI–UAEH, , 42184 Pachuca, Hidalgo, México |
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Abstract: | 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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Keywords: |
Cucurbita pepo
defatted functional properties hexane meal pumpkin |
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