Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties

Authors : Nesimi Aktaş, Kamil Emre Gerçekaslan

Pages : 14-22

Doi:10.24323/akademik-gida.1460957

View : 112 | Download : 150

Publication Date : 2024-03-29

Article Type : Research Paper

Abstract :In this study, the characteristic properties of pumpkin pulp flour (PPF) obtained from the waste of the pumpkin seed production were determined. The pulp parts of the de-seeded and peeled pumpkins were used for this purpose. Proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), mineral content, amino acid content, β-carotene content, pH, color, glass transition temperature (Tg), water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), emulsion stability (ES) and emulsion activity (EA) values of PPF were determined. PPF had a low lipid content (0.72±0.06%) and a high ash content (8.34±0.19%). The pH, Tg, TDF, IDF, SDF, WHC, OHC and SC values are 5.61±0.01, 19.19±1.86°C, 26.13±0.17%, 19.82±0%, 6.31%±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g, respectively. PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.
Keywords : Kabak posası unu, Diyet lifi, Camsı geçiş sıcaklığı, Amino asit, Su yağ tutma kapasitesi