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Comparisons of physicochemical properties and antioxidant activities among pumpkin ( Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour
Author(s) -
Promsakha na Sakon Nakhon Phanlert,
Jangchud Kamolwan,
Jangchud Anuvat,
Prinyawiwatkul Witoon
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13528
Subject(s) - cucurbita moschata , amylose , chemistry , food science , starch , abts , dpph , solubility , swelling , antioxidant , materials science , biochemistry , organic chemistry , medicine , alternative medicine , pathology , composite material
Summary Physicochemical properties (pasting and thermal properties, swelling power, water solubility and antioxidant activities) and chemical composition of pumpkin flour ( PF ) and starches, isolated from fresh pumpkin ( SFF ) or flour ( SFP ) were compared. SFP and SFF had similar proximate composition and amylose content. Drying process during PF preparation modified starch properties. PF exhibited greater antioxidant activities ( DPPH , ABTS and FRAP ), but had lower β‐carotene than fresh pumpkin. SFF and SFP had higher amylose content than PF , and exhibited a B‐type X‐ray diffraction pattern with spherical and dome‐like starch granules. Peak viscosity of SFP was relatively higher than that of SFF , probably due to lower swelling power and water solubility, which indicated increased granular rigidity in the SFP starch structure. Compared with SFF and SFP , PF had significantly higher onset ( T o ), peak ( T p ) and conclusion ( T c ) temperatures due to a lower starch content and relatively higher fibre content, which resulted in lower gelatinisation enthalpy (ΔH).