Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application

Abstract

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.

Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection

“…These four carotenoids were chosen since they are the most widespread among the Cucurbitaceae family [48]. The total carotenoids found in the present study are similar to those reported in the literature for pumpkin products from C. maxima and C. moschata, such as in pumpkin pulp flour [23,49]. Interestingly, on comparing the pumpkin samples based on their origin, we noticed that, in general, those of Serbian origin were characterized by the presence of both β-carotene and α-carotene, while in those of non-Serbian origin, the presence of β-carotene and zeaxanthin was dominant.…”

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food

“…The protein content of 37.48 g/100g and 9.19 g/100g were obtained for pumpkin seed flour and pumpkin pulp flour respectively. These protein values are comparable to 37.33 g/100g reported by Dhiman et al (2018) for pumpkin seed flour and 9.50 g/100g reported by Pereira et al (2020) and 9.65 g/100g obtained by Aukkanit & Sirichokworrakit (2017) for pumpkin pulp flour. The values for pumpkin seed protein were higher than 34.56 g/100g reported by Shahangir (2015) but lower than 39.22 g/100g obtained by Shemi (2014).…”

Simple extraction procedure for free amino acids determination in selected gluten-free flour samples

“…The pumpkin flour is a rich source of carotenoids, for this reason, is used as a functional ingredient in the food processing industry. Due to the intense yellow-orange colour it improves the colour of food products increasing its acceptance by the consumer [35]. The high level of free amino acids may be considered another advantage of this flour.…”