| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Clima Temperado. |
|
Data corrente: |
02/06/2020 |
|
Data da última atualização: |
10/06/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
PEREIRA, A. M.; KRUMREICH, F. D.; RAMOS, A. H.; KROLOW, A. C. R.; SANTOS, R. B.; GULARTE, M. A. |
|
Afiliação: |
ALINE MACHADO PEREIRA; FERNANDA DORING KRUMREICH; ADRIANO HIRSCH RAMOS; ANA CRISTINA RICHTER KROLOW, CPACT; ROBERTA BASCKE SANTOS; MARCIA AROCHA GULARTE. |
|
Título: |
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 40, Dec. 2020. |
|
ISSN: |
1678-457X |
|
DOI: |
https://doi.org/10.1590/fst.38819 |
|
Idioma: |
Inglês |
|
Conteúdo: |
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. |
|
Thesagro: |
Abóbora; Cucúrbita Máxima; Farinha. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213610/1/0101-2061-cta-fst38819.pdf
|
|
Marc: |
LEADER 02114naa a2200241 a 4500
001 2122920
005 2022-06-10
008 2020 bl uuuu u00u1 u #d
022 $a1678-457X
024 7 $ahttps://doi.org/10.1590/fst.38819$2DOI
100 1 $aPEREIRA, A. M.
245 $aPhysicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.$h[electronic resource]
260 $c2020
520 $aPumpkin (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.
650 $aAbóbora
650 $aCucúrbita Máxima
650 $aFarinha
700 1 $aKRUMREICH, F. D.
700 1 $aRAMOS, A. H.
700 1 $aKROLOW, A. C. R.
700 1 $aSANTOS, R. B.
700 1 $aGULARTE, M. A.
773 $tFood Science and Technology, Campinas$gv. 40, Dec. 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1 | |
| 1. |  | PEREIRA, A. M.; KRUMREICH, F. D.; RAMOS, A. H.; KROLOW, A. C. R.; SANTOS, R. B.; GULARTE, M. A. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. Food Science and Technology, Campinas, v. 40, Dec. 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Clima Temperado. |
|    |
| Registros recuperados : 1 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
