RODRÍGUEZ-MIRANDA, J., HERNÁNDEZ-SANTOS, B., CASTRO-ROSAS, J., VARGAS-LEÓN, E. A., HERNANDEZ-AVILA, J., RANGEL-VARGAS, E., & ALBERTO, C. PHYSICAL PROPERTIES OF CUCURBITA FICIFOLIA SEED AND FUNCTIONAL PROPERTIES OF WHOLE AND DEFATTED MEAL. INTERNATIONAL JOURNAL OF FOOD PROCESSING TECHNOLOGY, RATIO (AR), 14, 6. IMPACT
The aim of this research was to describe some physical properties of Cucurbita ficifolia seeds and evaluate the effect of defatting on C. ficifolia seed meal functional properties. Geometric diameter was 8.05 mm, arithmetic diameter was 10.61 mm, sphericity was 45.36%, aspect ratio was 64.29%, surface area was 204.08 mm2, volume was 187.44 mm3, true density was 0.51 Kg/m3, porosity was 31.81% and hardness was 6.23 N. Defatted C. ficifolia seed meal presented a content of protein (70.36 g/100 g) and carbohydrates (13.18 g/100 g). The defatted meal had higher water absorption capacity (2.94 g H2O/g sample), water solubility capacity (34.08 %), oil absorption capacity (2.97 g oil /g sample), emulsifying capacity (24.93%), foaming capacity (30.33%) and better foam stability (from 20 to 60 min) than the whole meal. The high protein content of defatted seed meal, suggests its use as a natural alternative ingredient in numerous food industry applications.