Effect of enzymatic maceration and homogenization by shear on the stability of pumpkin suspension (Cucúrbita maxima) incorporating its vegetable co-products (peel and seed)
Birina Luz Caballero Gutiérrez,
Carlos Julio Márquez Cardozo,
Héctor José Ciro Velázquez
et al.
Abstract:Background: Pumpkin fruits have worldwide agro-industrial importance and are rich in carotenoids, vitamins, and minerals. However, during processing, their peels and seeds, which have a high nutrient content, are generally discarded as solid waste. This work aimed to evaluate the influence of the processes of enzymatic maceration and homogenization by shear on the stability of a suspension of the pumpkin (pulp+seed+peel). Methods: A centralized composite design was used considering the enzyme dose (X1) with fi… Show more
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