Scholarlink

<p>This study aimed to study the chemical and physical properties of pumpkin seed flour, develop a spread from pumpkin seed flour using Just About Right, and study the Physical qualities, nutrition, microorganisms, and consumer acceptance of the green pumpkin seed spread products to increase the health food products in the health food market and to benefit the immune modulation which is necessary in the current situation of the epidemic. The pumpkin seed flour produced was dark green in color and had a yield of 46.20%. It had a high protein content (59.84%) and was rich in dietary fiber, magnesium, and zinc. The physicochemical analysis revealed that it had a moderate water absorption capacity (1.80&#xa0;g/g) and an amylose content of 24.67%, which contributed to the desired textural properties. Differential scanning calorimetry analysis indicated a high gelatinization temperature (To: 91.29&#xa0;°C, Tp: 96.54&#xa0;°C, Tc: 104.10&#xa0;°C) and an enthalpy of 8.93&#xa0;J/g. RVA analysis revealed a maximum viscosity of 142 cP, a minimum viscosity of 125 cP, a rupture of 17 cP and a final viscosity of 195 cP, indicating good thermal and shear stability. A factory in CRD experimental design studied two levels of green curry paste (15 and 20&#xa0;g) and three levels of coconut sugar (6, 8 and 10&#xa0;g). Six formulations were obtained. Based on the physical, chemical properties and consumer acceptance of green curry pumpkin seed spread products, formulation 4 (20&#xa0;g green curry paste, 6&#xa0;g coconut sugar) was found to be the most suitable formulation. The overall liking score of formulation 4 was at the moderate liking level. The nutritional value of the product per 100&#xa0;g was found to contain 331.98 kilocalories of energy, 12.14&#xa0;g of protein, and 22.18&#xa0;g of fat. It contains high levels of minerals that are important for the body's immune system, namely magnesium 146.89&#xa0;mg and zinc 1.18&#xa0;mg, which are the product's highlights. Microbiological analysis confirmed that it complies with the Thai industrial product standards. The research findings indicate that pumpkin seed flour has suitable properties for use in the production of healthy spreads, meeting the needs of plant-based, keto, and vegetarian consumers. Furthermore, it is a sustainable raw material, as it can be produced from local agricultural waste. The resulting spread represents an innovative food product not yet available on the market. It is an alternative protein source with high nutritional value, particularly protein, dietary fiber, and essential minerals such as magnesium and zinc, which play a role in boosting immunity. This aligns with the new normal, particularly post-pandemic situations such as COVID-19, demonstrating its potential for commercial expansion and development into the health food market in the future.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Physical and chemical properties of pumpkin seed flour for spread product development

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年10月27日

查看全文
  • Orawan Oupathumpanont,
  • Sunan Parnsakhorn,
  • Amornrat Anunvrapong,
  • Sopida Wisansakkul

摘要

This study aimed to study the chemical and physical properties of pumpkin seed flour, develop a spread from pumpkin seed flour using Just About Right, and study the Physical qualities, nutrition, microorganisms, and consumer acceptance of the green pumpkin seed spread products to increase the health food products in the health food market and to benefit the immune modulation which is necessary in the current situation of the epidemic. The pumpkin seed flour produced was dark green in color and had a yield of 46.20%. It had a high protein content (59.84%) and was rich in dietary fiber, magnesium, and zinc. The physicochemical analysis revealed that it had a moderate water absorption capacity (1.80 g/g) and an amylose content of 24.67%, which contributed to the desired textural properties. Differential scanning calorimetry analysis indicated a high gelatinization temperature (To: 91.29 °C, Tp: 96.54 °C, Tc: 104.10 °C) and an enthalpy of 8.93 J/g. RVA analysis revealed a maximum viscosity of 142 cP, a minimum viscosity of 125 cP, a rupture of 17 cP and a final viscosity of 195 cP, indicating good thermal and shear stability. A factory in CRD experimental design studied two levels of green curry paste (15 and 20 g) and three levels of coconut sugar (6, 8 and 10 g). Six formulations were obtained. Based on the physical, chemical properties and consumer acceptance of green curry pumpkin seed spread products, formulation 4 (20 g green curry paste, 6 g coconut sugar) was found to be the most suitable formulation. The overall liking score of formulation 4 was at the moderate liking level. The nutritional value of the product per 100 g was found to contain 331.98 kilocalories of energy, 12.14 g of protein, and 22.18 g of fat. It contains high levels of minerals that are important for the body's immune system, namely magnesium 146.89 mg and zinc 1.18 mg, which are the product's highlights. Microbiological analysis confirmed that it complies with the Thai industrial product standards. The research findings indicate that pumpkin seed flour has suitable properties for use in the production of healthy spreads, meeting the needs of plant-based, keto, and vegetarian consumers. Furthermore, it is a sustainable raw material, as it can be produced from local agricultural waste. The resulting spread represents an innovative food product not yet available on the market. It is an alternative protein source with high nutritional value, particularly protein, dietary fiber, and essential minerals such as magnesium and zinc, which play a role in boosting immunity. This aligns with the new normal, particularly post-pandemic situations such as COVID-19, demonstrating its potential for commercial expansion and development into the health food market in the future.