International Journal of Food Processing Technology  (Volume 3 Issue 1)
 Physical Properties of Cucurbita Ficifolia Seed and Functional Properties of Whole and Defatted Meal  International Journal of Food Processing Technology
Pages 27-35

Jesús Rodríguez-Miranda, Betsabé Hernández-Santos, Javier Castro-Rosas, Enaim Aìda Vargas-León, Juan Hernandez-Avila, Esmeralda Rangel-Vargas, Carlos Alberto Gómez-Aldapa and Reyna Nallely Falfan-Cortés

DOI: http://dx.doi.org/10.15379/2408-9826.2016.03.01.04
Published: 22 March 2016
Abstract
The aim of this research was to describe some physical properties of Cucurbita ficifolia seeds and evaluate the effect of defatting on C. ficifolia seed meal functional properties. Geometric diameter was 8.05 mm, arithmetic diameter was 10.61 mm, sphericity was 45.36%, aspect ratio was 64.29%, surface area was 204.08 mm2, volume was 187.44 mm3, true density was 0.51 Kg/m3, porosity was 31.81% and hardness was 6.23 N. Defatted C. ficifolia seed meal presented a content of protein (70.36 g/100 g) and carbohydrates (13.18 g/100 g). The defatted meal had higher water absorption capacity (2.94 g H2O/g sample), water solubility capacity (34.08 %), oil absorption capacity (2.97 g oil /g sample), emulsifying capacity (24.93%), foaming capacity (30.33%) and better foam stability (from 20 to 60 min) than the whole meal. The high protein content of defatted seed meal, suggests its use as a natural alternative ingredient in numerous food industry applications.
Keywords
Cucurbita ficifolia, Functional properties, Linear dimensions, Chemical composition, Defatted meal.
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