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

✍ Scribed by Jesús Rodríguez-Miranda; Betsabe Hernández-Santos; Erasmo Herman-Lara; Maria A. Vivar-Vera; Roselis Carmona-García; Carlos A. Gómez-Aldapa; Cecilia E. Martínez-Sánchez

• Book ID: 117947247
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 734 KB
• Volume: 47
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2012.03102.x

✦ Synopsis

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 H~2~O 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 (T~0~ = 80.04 °C, T~p~ = 86.50 °C and T~f~ = 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.