Physical Properties of Cucurbita Ficifolia Seed and Functional Properties of Whole and Defatted Meal

Authors

  • Jesús Rodríguez-Miranda Instituto Tecnológico de Tuxtepec,
  • Betsabé Hernández-Santos Instituto Tecnológico de Tuxtepec,
  • Javier Castro-Rosas Área Académica de Química, ICBI-UAEH,
  • Enaim Aìda Vargas-León Instituto de Ciencias Agropecuarias, Rancho Universitario
  • Juan Hernandez-Avila Área Académica de Ciencias de la Tierra y Materiales, ICBI-UAEH,
  • Esmeralda Rangel-Vargas Área Académica de Química, ICBI-UAEH,
  • Carlos Alberto Gómez-Aldapa Área Académica de Química, ICBI-UAEH,
  • Reyna Nallely Falfan-Cortés Catedrática CONACYT

Keywords:

Cucurbita ficifolia, Functional properties, Linear dimensions, Chemical composition, Defatted meal

Abstract

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.

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Published

2016-03-24

Issue

Vol. 3 No. 1 (2016)

Section

Articles

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