Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920 https://doi.org/10.1590/fst.38819 |
Resumo: | Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods. |
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Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.Cucúrbita MáximaAbóboraFarinhaPumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods.ALINE MACHADO PEREIRA; FERNANDA DORING KRUMREICH; ADRIANO HIRSCH RAMOS; ANA CRISTINA RICHTER KROLOW, CPACT; ROBERTA BASCKE SANTOS; MARCIA AROCHA GULARTE.PEREIRA, A. M.KRUMREICH, F. D.RAMOS, A. H.KROLOW, A. C. R.SANTOS, R. B.GULARTE, M. A.2020-06-03T04:43:21Z2020-06-03T04:43:21Z2020-06-022020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, v. 40, Dec. 2020.1678-457Xhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920https://doi.org/10.1590/fst.38819enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2020-06-03T04:43:28Zoai:www.alice.cnptia.embrapa.br:doc/1122920Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542020-06-03T04:43:28falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542020-06-03T04:43:28Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
title |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
spellingShingle |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. PEREIRA, A. M. Cucúrbita Máxima Abóbora Farinha |
title_short |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
title_full |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
title_fullStr |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
title_full_unstemmed |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
title_sort |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
author |
PEREIRA, A. M. |
author_facet |
PEREIRA, A. M. KRUMREICH, F. D. RAMOS, A. H. KROLOW, A. C. R. SANTOS, R. B. GULARTE, M. A. |
author_role |
author |
author2 |
KRUMREICH, F. D. RAMOS, A. H. KROLOW, A. C. R. SANTOS, R. B. GULARTE, M. A. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
ALINE MACHADO PEREIRA; FERNANDA DORING KRUMREICH; ADRIANO HIRSCH RAMOS; ANA CRISTINA RICHTER KROLOW, CPACT; ROBERTA BASCKE SANTOS; MARCIA AROCHA GULARTE. |
dc.contributor.author.fl_str_mv |
PEREIRA, A. M. KRUMREICH, F. D. RAMOS, A. H. KROLOW, A. C. R. SANTOS, R. B. GULARTE, M. A. |
dc.subject.por.fl_str_mv |
Cucúrbita Máxima Abóbora Farinha |
topic |
Cucúrbita Máxima Abóbora Farinha |
description |
Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an alternative for the agribusiness. Research institutes are developing new genotypes for multiple applications of this vegetable. The objective of this study was to characterize pumpkin flours from four access and evaluate its physicochemical characteristics, carotenoid content, and protein digestibility. The dried pumpkins were ground in a knife mill and stored in a glass bottle at room temperature and protected from light. The pumpkin flours presented different proximal composition. All flours presented low water activity, which is microbiologically safe for storage. As for the absorption index and water solubility, both presented high values compared to the values of other flours found in the literature. The flours presented colorimetric profile from yellow to orange, and are rich sources of carotenoids and fibers. The four samples presented high values of protein digestibility, desired for food application. The results indicate that the four pumpkin access flours are indicated for application in foods. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-03T04:43:21Z 2020-06-03T04:43:21Z 2020-06-02 2020 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science and Technology, Campinas, v. 40, Dec. 2020. 1678-457X http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920 https://doi.org/10.1590/fst.38819 |
identifier_str_mv |
Food Science and Technology, Campinas, v. 40, Dec. 2020. 1678-457X |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920 https://doi.org/10.1590/fst.38819 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503492776230912 |