Physical and chemical characteristics of pumpkin seeds for mechanization and processing

Erich Dietmar Rossel Kipping, Hipólito Ortiz Laurel, Alejandro Amante Orozco, Héctor Martín Durán García, Laura Araceli López Martínez

Abstract


Introduction: In order to and processing on a product, it is important to take into account its specific physical, chemicals and biological characteristics for this material.

Method: The selection of any tool utilized as well as its material has great importance in order to undertake successful process, since the product offers a significant mechanical and chemical resistance. It is required to study the effect between the tools utilized and the processed material.

Results: Results indicate that seeds from pumpkin (Cucúrbita ssp.), can be considered as feedstock (flour) to elaborate several products, such as crunchy fried tortilla, where it holds a larger amount of cooking oil if the flour comes from pumpkin seeds processed with their exterior case. Pumpkin seeds contain a total amount of 48,92% oil, where 29% is oleic acid and 51,9% is linoleic acid. The healthy qualities of these lipid acid are widely recognized for the people overall health.

Conclusion: The high content of good quality oil, in addition to the protein contained inside the seed support the use of pumpkin seeds in a large number of technological developments.


Keywords


proximal analysis; fatty acids; processing; physical chraracteristics of pumpkin seed; chemical characteristics of pumpkin seed

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DOI: https://doi.org/10.21640/ns.v10i21.1467

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