Squash (Cucurbita moschata) is being progressively utilized for the manufacture of different products and the design of different processing methods requires information about its rheological properties of the pulp. The present work has evaluated the rheological properties of the pulp as function of temperature (20-100 °C). The rheological properties of natural pulp were evaluated as a function of the temperature. The product flow behavior is well described by the Carreau-Yasuda model (R 2 > 0.9712). The product has shown a weak gel behavior, with storage modulus higher than loss modulus in the evaluated frequency range. The Cox-Merz rule was found to not be applicable to the pulp. The results obtained are potentially useful for future studies on the new products, for the extraction of microcomponents with technological functionality and process design.
The present work has evaluated the morphological, chemical and physicochemical properties of three components of squash (the peel, pulp and seed). Proximate composition and physicochemical properties of oil were performed according to AOAC procedures. Different morphological characteristics showed considerable similarities among different cultivars from Bolivar department (Colombia). The higher moisture and carbohydrate contents were established in the pulp with 85.34 % and 81.45 %, and the peel with 81.06 % and 79.23 %, respectively. On the other hand, the seeds had higher amounts of oils and proteins with 25.70 % and 52.6, respectively. The Fourier transform infrared spectroscopy (FTIR) spectrum showed relations with the functional groups of the different vegetal parts with their chemical composition. Considering the proximate composition in the different part of squash appear to be quite promising technological and commercial exploitation.
Legumes, such as pigeon pea (Cajanus cajan), are a group of foods appreciated for their nutritional quality. The aim of this work was to standardize spreadable pigeon pea (Cajanus cajan) paste enriched with antioxidants (vitamins E and C). For this procedure, a physicochemical, bromatological characterization and sensorial analyses of raw, cooked seed and spreadable paste been done. The descriptive sensory evaluation revealed that the products appearance, aroma, taste and texture were acceptable. Based on the sensory evaluation, the bromatological characterization was performed on sample F1. The raw pigeon pea seed-RPPS presented a higher percentage of carbohydrate (73.53 ± 0.010%), protein (17.83 ± 0.60%) and ash (3.94 ± 0.11%), respectively, compared with the cooked seeds (65.57 ± 0.35% carbohydrate, 15.94 ± 0.08% protein, 2.56 ± 0.31% ash). Formulation F1 obtained the best scores for appearance (3.914 ± 0.285), taste (3.825 ± 0.170) and texture (4.192 ± 0.490). The spreadable pigeon pea paste should be considered a worthy product to be commercialized, based on its nutritional and sensorial quality.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.