Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12520
Title: Nutrientes e propriedades funcionais em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos
Other Titles: Nutrients and functional properties in pumpkin seed (Cucurbita maxima) submitted to different processings
Keywords: 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
Issue Date: May-2010
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: NAVES, L. de P. et al. Nutrientes e propriedades funcionais em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos. Food Science and Technology, Campinas, v. 30, supl. 1, p. 185-190, maio 2010.
Abstract: 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.
URI: http://repositorio.ufla.br/jspui/handle/1/12520
Appears in Collections:DQI - Artigos publicados em periódicos



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