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- Title
Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product.
- Authors
Lima, Priscilla M.; Rubio, Fernanda T. V.; Silva, Marluci P.; Pinho, Lorena S.; Kasemodel, Márcia G. C.; Favaro-Trindade, Carmen S.; Dacanal, Gustavo C.
- Abstract
By-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick's second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.
- Subjects
BUTTERNUT squash; PUMPKINS; NUTRITIONAL value; CAROTENOIDS; FLOUR; WASTE products
- Publication
International Journal of Food Engineering, 2019, Vol 15, Issue 5/6, pN.PAG
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2018-0381