Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12521
Title: Componentes antinutricionais e digestibilidade proteica em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos
Other Titles: Antinutritional components and protein digestibility in pumpkin seeds (Cucurbita maxima) submitted to different processing methods
Keywords: Cucurbita maxima
Semente de abóbora - Nutrientes
Semente de abóbora - Processamento
Semente de abóbora - Antinutriente
Digestibilidade proteica
Pumpkin Seed - Nutrients
Pumpkin Seed - Processing
Pumpkin Seed - Antinutrient
Protein digestibility
Issue Date: May-2010
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: NAVES, L. de P. et al. Componentes antinutricionais e digestibilidade proteica em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos. Food Science and Technology, Campinas, v. 30, supl. 1, p. 180-184, maio 2010.
Abstract: Vegetable subproducts have been used in diets with the purpose of improving the nutritional quality of undernourished populations. However, the antinutrients present in those foods can cause adverse health effects. Therefore, the contents of polyphenols, cyanide, saponins, trypsin inhibitor, hemaglutinin activity, and the percentage of the in vitro protein digestibility of raw and thermally treated pumpkin seeds were investigated with the objective of selecting the processing that results in major antinutrient reduction and greater protein digestibility. Pumpkin seeds (Cucurbita maxima) were submitted to the following treatments, which were carried out in quadruplicate: used raw; boiled for 5, 10, and 15 minutes; and steamed for 10 minutes. Next, the seeds were freeze-dried, grinded, and stored at room temperature until the analyses were completed. There was no significant difference among the treatments as for the levels of polyphenols. The raw seeds showed the highest content of cyanide, smallest level of trypsin inhibitor, and smallest protein digestibility. The 10-minute boiling resulted in the lowest content of saponins and greatest protein digestibility. No Hemaglutinin activity was detected in the samples. It can be concluded that the 10-minute boiling was the treatment that produced better results.
URI: http://repositorio.ufla.br/jspui/handle/1/12521
Appears in Collections:DQI - Artigos publicados em periódicos



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