Physical and chemical characteristics of pumpkin seeds for mechanization and processing
DOI:
https://doi.org/10.21640/ns.v10i21.1467Keywords:
proximal analysis, fatty acids, processing, physical chraracteristics of pumpkin seed, chemical characteristics of pumpkin seedAbstract
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.
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