Study of the physicochemical composition of pumpkin seeds flour as a food ingredient

• Main Authors: Daniela Verónica Escobar Gianni, Ana Curutchet, Heinz Zirbesegger, Rosa Márquez Romero
• Format: Article
• Language: Spanish
• Published: Laboratorio Tecnológico del Uruguay 2013-01-01
• Series: Innotec
• Subjects: Harina; Zapallo; Panificados; Pastas; Celíacos
• Online Access: http://ojs.latu.org.uy/index.php/INNOTEC/article/view/156

The flour from the presscake in the production of Cucurbita pepo var. styriaca seed virgin oil has features that make it interesting for use in baked goods and pasta production because of its characteristic green color, intense flavor and nutritional benefits. To determine the nutritional composition of this new product, elaborations of flour were made with seeds from Uruguay and Europe. They were analyzed for moisture, fat content, protein, ash, fiber, sodium, vitamin B1, vitamin E, fatty acid profile, sterols, amino acids and total carbohydrates. Physicochemical and microbiological stability have been studied for 12 months at ambient conditions with the flour packaged with a polyethylene, polyester and aluminum tri-laminate. The flour is characterized as a vegetable protein product (48,3 %) and as an important source of fiber (11 %). It has 21,7 % of lipids of which 38 % are MUFA and 53,4 % are PUFA, highlighting the oleic and linoleic acid contents what makes it desirable from nutritional and culinary standpoints. It features 3,7 mg of vitamin E per 100 g and 2967 mg / kg of sterols. In flour from the presscake in the production of pumpkin seed virgin oil acidity and moisture remains stable, while the fungi and yeasts number decrease during 12 months in ambient conditions used in this study, with trilaminate polyethylene aluminized polyester.