Journal ArticleDOI
Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour
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The proximate composition and functional properties of raw, germinated and fermented full-fat fluted pumpkin (Telfairia occidentalis Hook) flour were studied in this article.Abstract:
The proximate composition and functional properties of raw, germinated and fermented full-fat fluted pumpkin (Telfairia occidentalis Hook) flour were studied. Functional properties evaluated by laboratory studies were nitrogen solubility, water and fat absorption, bulk density, foam capacity and stability. Germination increased the crude protein, ash, crude fibre, iron and total phosphorus but decreased the carbohydrate and fat contents. Nitrogen solubility was pH dependent with a minimum at pH 4.0 and a maximum at pH 10.0 for the raw flour. Maximum nitrogen solubility (70%) was recorded for germinated flour, which also showed excellent fat absorption properties. Raw flour was significantly higher (P < 0.05) in water absorption capacity than the processed flours. Germination and fermentation diminished bulk density, foam capacity and stability of fluted pumpkin flour.
Raw full-fat fluted pumpkin flour showed comparatively better water and fat absorption properties than raw full-fat soya flour. Hence it may prove to have useful applications in fabricated foods such as bakery products and ground meat formulations.read more
Citations
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A review on pharmacological activities and utilization technologies of pumpkin.
Fu Caili,Shi Huan,Li Quanhong +2 more
TL;DR: This review will focus on the main medicinal properties and technologies of pumpkin, and point out areas for future research to further elucidate mechanisms whereby this compound may reduce disease risk.
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Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein
Li Quanhong,Fu Caili +1 more
TL;DR: In this article, the effect of liquid:solid ratio, NaCl concentration and reaction time on the production of protein from germinant pumpkin seeds was investigated and the coefficient determination (R 2 ) was good for the second-order model.
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Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)
Raquel Guiné,Maria João Barroca +1 more
TL;DR: In this paper, the effect of different drying treatments on the color and textural attributes of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying.
Journal ArticleDOI
Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars.
TL;DR: This research characterized flour and raw starches isolated from red and white sweet potato cultivars and concluded that the white cultivar should be preferred when low retrogradation tendency is required.
Journal ArticleDOI
Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed Oils
TL;DR: In this article, the physicochemical characteristics and fatty acid composition of crude oil and lipoxygenase activity of six varieties of pumpkin and melon seeds were investigated and data obtained for the iodine value,...
References
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Journal ArticleDOI
Certain functional properties of sunflower meal products
TL;DR: In this article, water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate and the results were also compared to those obtained on soy products.
Journal ArticleDOI
Whipping and Emulsifying Properties of Soybean Products
Katsuharu Yasumatsu,Koshichi Sawada,Shintaro Moritaka,Masaru Misaki,Jun Toda,Takeo Wada,Kiyofumi Ishii +6 more
TL;DR: In this article, both whipping and emulsifying properties of soybean products were investigated by using the commercial products in Japan, and they found that foam expansion and foam stability correlated positively with protein and negatively with fiber contents.
Journal ArticleDOI
Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour
K. Narayana,M. S. Narasinga Rao +1 more
TL;DR: In this article, the authors compared raw and heat-processed winged bean flour with those of raw soy flour, both as a function of pH and NaCl concn.
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