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The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance . The water activity of raw seeds was 0.544 and decreased during roasting to 0.105. Cucurbita pepo seeds contained 51.0 % fat. Tocopherol content of roasted seeds was 68mg/100g oil and of non roasted seeds was 107mg/100g oil. γ -tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. β -tocopherol loss was the highest at 50%; for α -tocopherol it was 41% and for γ -tocopherol it was 36%.

Effect of roasting on tocopherols of gourd seeds (<i>Cucurbita pepo</i>)