Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect

Abstract

A new kind of functional low‐fat spread with hull‐less pumpkin seed flour and fat replacer, in gel form, was defined in this work from a rheological and textural aspect. Observed spreads were systems with thixotropic flow behavior. All determined rheological parameters, except of yield stress, were affected by gel concentration and amount of gel. Increase in gel concentration caused increase in consistency of the spreads, their possibility to recover and contribution of elastic components in the structure of the spread. Increase in the amount of gel influenced the balancing factor and reduced influence in gel concentration. Statistically, this was confirmed as interaction of observed factors (P < 0.05). Textural parameters confirmed that more gel provided softer consistency and increased the spreadability that could be optimized by concentration of applied gel. Optimal observed properties exhibited the spreads with low concentrated gel ranging from 0.5 to 1% and with a 70% gel amount. Practical Applications A press cake is the by‐product of the mechanical process of oil extraction from pumpkin seeds. Hull‐less pumpkin seed cakes are chemically and nutritionally valuable because of its high quantity of crude protein, fatty acids, minerals and energy. It is a very low‐cost by‐product. The exploitation of hull‐less pumpkin seed cakes is poor, usually as animal feed. Possibilities of its application as a new low‐cost biosorbent, for enzymatic protein isolation or as flour‐like supplements are published. A number of low‐fat spreads based on nuts, seeds and fat replacers are covered by published articles or patents. Oil seed cakes are an alternative to manufacturing low‐fat spreads in terms of cost‐effectiveness as well as for increased protein content. The presented results demonstrate the possibility of producing low‐fat functional spread based on hull‐less pumpkin seed flour, and a new form of utilization of this raw material.

Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry

“…It is important to notice that this result does not exclude the other samples from being used for other food applications, as different products will have different functional needs and properties [ 30 , 33 , 34 , 35 , 36 ]. Alvarez et al (2011) determined the firmness of mashed potatoes to be around 6 N, Sanders et al (2014) determined a value of around 9 N for peanut butter, while Hadnadev et al (2011) found the firmness of edible vegetable fat to be as low as 5 N, and Nikolić et al (2014) analysed the spreadability of low-fat food spreads made from hull-less pumpkin seed flour and reported values in the same range as those described in this work, thus demonstrating the potential for the applicability of different organogels in the food industry [ 34 , 35 , 36 , 37 ].…”

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

“…The edges of the dough were trimmed with a knife and covered with vaseline oil to the exposed sample surfaces. Before testing, the dough was rested for 15 min between the plates so that the residual stresses would relax (Nikolić et al., 2014).…”

The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

“…The production of functional food spread based on pumpkin seed flour is one of the ways to valorize the flour. Our previous research had dealt with some technological properties of such kind of functional spread and had presented the possibility of production of hull‐less pumpkin seed spread from rheological and textural aspects (Nikolić, Dokić, Krstonošić, Šereš, & Šoronja Simović, ). The spreads were defined as viscoelastic systems with thixotropic flow properties, by rheological observation.…”