Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.

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...

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Detalhes bibliográficos
Autores: PEREIRA, A. M., KRUMREICH, F. D., RAMOS, A. H., KROLOW, A. C. R., SANTOS, R. B., GULARTE, M. A.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:Brasil
Recursos:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
Repositorio:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Idioma:inglés
OAI Identifier:oai:www.alice.cnptia.embrapa.br:doc/1122920
Acesso em linha:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920
https://doi.org/10.1590/fst.38819
Access Level:acceso abierto
Palavra-chave:Cucúrbita Máxima
Abóbora
Farinha
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oai_identifier_str oai:www.alice.cnptia.embrapa.br:doc/1122920
network_acronym_str BR
network_name_str Brasil
spelling Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. PEREIRA, A. M. KRUMREICH, F. D. RAMOS, A. H. KROLOW, A. C. R. SANTOS, R. B. GULARTE, M. A. Cucúrbita Máxima Abóbora Farinha 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. 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
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
topic Cucúrbita Máxima
Abóbora
Farinha
topic_facet 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
format article
status_str publishedVersion
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920
https://doi.org/10.1590/fst.38819
language eng
eu_rights_str_mv openAccess
institution EMBRAPA
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
_version_ 1878420329272967168
publishDateSort 2020
author_browse GULARTE, M. A.
KROLOW, A. C. R.
KRUMREICH, F. D.
PEREIRA, A. M.
RAMOS, A. H.
SANTOS, R. B.
score 6,924472

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