Nutrientes e propriedades funcionais em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos

• Autor(a) principal: Naves, Luciana de Paula
• Data de Publicação: 2010
• Outros Autores: Corrêa, Angelita Duarte, Abreu, Celeste Maria Patto de, Santos, Custódio Donizete dos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/12520
• topic: Cucurbita máxima; Semente de abóbora - Nutrientes; Semente de abóbora - Propriedades funcionais; Semente de abóbora - Processamento; Pumpkin Seed - Nutrients; Pumpkin Seed - Functional Properties; Pumpkin Seed - Processing

The objective of this paper was to verify the influence of the thermal processings on the nutrients and functional properties of the pumpkin seeds Cucurbita maxima. Seeds were, in four repetitions, submitted to the following processings: used in the raw form; cooked in boiling water for three times: 5, 10 and 15 minutes; and cooked in steam for 10 minutes. Thereafter were freeze-dried, grinded and stored at room temperature up to accomplishment of the analyses of centesimal composition, minerals and functional properties. There wasn’t significant difference among the processings to the levels of crude protein, dietary fiber, ether extract, ashes, S, P, Mg, Ca, Cu, Zn, solubility of the nitrogen (on pH 4, 5 and 6), absorption of water and oil, foam volume and emulsion stability. The cooking in boiling water reduced content of K. All thermal processings reduced levels of Mn and Fe. Raw seeds showed biggest solubility of nitrogen on pH 2, 3, 7, 8 and 9. It has been concluded that the processings caused significant difference only in levels of K, Mn, Fe and solubility of nitrogen; and that the seeds presents potential to be, probably, incorporated in foods that request high tax of absorption of oil.