Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600691 |
Resumo: | Abstract 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. |
id |
SBCTA-1_36be327b14e7d00ba986f248e57b34f9 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612020000600691 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food applicationCucurbita maximaproximal compositionintense colorAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600691Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.38819info:eu-repo/semantics/openAccessPEREIRA,Aline MachadoKRUMREICH,Fernanda DoringRAMOS,Adriano HirschKROLOW,Ana Cristina RichterSANTOS,Roberta BasckeGULARTE,Marcia Arochaeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600691Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)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,Aline Machado Cucurbita maxima proximal composition intense color |
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,Aline Machado |
author_facet |
PEREIRA,Aline Machado KRUMREICH,Fernanda Doring RAMOS,Adriano Hirsch KROLOW,Ana Cristina Richter SANTOS,Roberta Bascke GULARTE,Marcia Arocha |
author_role |
author |
author2 |
KRUMREICH,Fernanda Doring RAMOS,Adriano Hirsch KROLOW,Ana Cristina Richter SANTOS,Roberta Bascke GULARTE,Marcia Arocha |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
PEREIRA,Aline Machado KRUMREICH,Fernanda Doring RAMOS,Adriano Hirsch KROLOW,Ana Cristina Richter SANTOS,Roberta Bascke GULARTE,Marcia Arocha |
dc.subject.por.fl_str_mv |
Cucurbita maxima proximal composition intense color |
topic |
Cucurbita maxima proximal composition intense color |
description |
Abstract 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 |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600691 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600691 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.38819 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326871949312 |