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dc.contributor.authorPEREIRA, A. M.
dc.contributor.authorKRUMREICH, F. D.
dc.contributor.authorRAMOS, A. H.
dc.contributor.authorKROLOW, A. C. R.
dc.contributor.authorSANTOS, R. B.
dc.contributor.authorGULARTE, M. A.
dc.date.accessioned2020-06-03T04:43:21Z-
dc.date.available2020-06-03T04:43:21Z-
dc.date.created2020-06-02
dc.date.issued2020
dc.identifier.citationFood Science and Technology, Campinas, v. 40, Dec. 2020.
dc.identifier.issn1678-457X
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1122920-
dc.descriptionPumpkin (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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.titlePhysicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.
dc.typeArtigo de periódico
dc.subject.thesagroCucúrbita Máxima
dc.subject.thesagroAbóbora
dc.subject.thesagroFarinha
riaa.ainfo.id1122920
riaa.ainfo.lastupdate2020-06-04 -03:00:00
dc.identifier.doihttps://doi.org/10.1590/fst.38819
dc.contributor.institutionALINE MACHADO PEREIRA; FERNANDA DORING KRUMREICH; ADRIANO HIRSCH RAMOS; ANA CRISTINA RICHTER KROLOW, CPACT; ROBERTA BASCKE SANTOS; MARCIA AROCHA GULARTE.
Aparece nas coleções:Artigo em periódico indexado (CPACT)

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