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Journals / Akademik Gıda / 2026 / Cilt: 22 Sayı: 1

Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties

Diyet Lifi Kaynağı Olarak Kabak (Cucurbita pepo L.) Posası Unu: Kimyasal, Fizikokimyasal ve Teknolojik Özellikler

Nesimi Aktaş(Nevşehir Hacı Bektaş Veli University, Faculty of Engineering-Architecture, Department of Food Engineering)0000-0002-4741-9867
Kamil Emre Gerçekaslan(Nevşehir Hacı Bektaş Veli University, Faculty of Engineering-Architecture, Department of Food Engineering)0000-0002-9804-9982
Pages
14–22
Publication Date
2024-03-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the characteristic properties of pumpkin pulp flour (PPF) obtained from the waste of the pumpkin seed production were determined.
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Key Findings & Data:PPF had a low lipid content (0.72±0.06%) and a high ash content (8.34±0.19%).
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Conclusion & Impact:PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kabak posası unu · Diyet lifi · Camsı geçiş sıcaklığı

Abstract

In this study, the characteristic properties of pumpkin pulp flour (PPF) obtained from the waste of the pumpkin seed production were determined. The pulp parts of the de-seeded and peeled pumpkins were used for this purpose. Proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), mineral content, amino acid content, β-carotene content, pH, color, glass transition temperature (Tg), water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), emulsion stability (ES) and emulsion activity (EA) values of PPF were determined. PPF had a low lipid content (0.72±0.06%) and a high ash content (8.34±0.19%). The pH, Tg, TDF, IDF, SDF, WHC, OHC and SC values are 5.61±0.01, 19.19±1.86°C, 26.13±0.17%, 19.82±0%, 6.31%±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g, respectively. PPF were a rich source of glutamic acid, glycine, and aspartic acid, and contains high levels of potassium among major elements, and iron among minor elements.

Özet

Araştırmada, çekirdekleri için kullanılan kabağın atıklarından elde edilen kabak posası ununun (PPF) karakteristik özellikleri belirlenmiştir. Çekirdekleri çıkarılmış kabukları soyulmuş olan kabakların posa kısımları bu amaç için kullanılmıştır. Kabak posası ununun kompozisyonu, toplam diyet lifi (TDF), çözünmez diyet lifi (IDF), çözünebilir diyet lifi (SDF), mineral madde içeriği, amino asit içeriği, β-karoten içeriği, pH, renk, camsı geçiş sıcaklığı (Tg), su tutma kapasitesi (WHC), yağ tutma kapasitesi (OHC), şişme kapasitesi (SC), emülsiyon stabilitesi (ES) ve emülsiyon aktivite (EA) değerleri tespit edilmiştir. PPF’nin düşük lipid (%0.72±0.06), yüksek kül (%8.34±0.19) içeriğine sahip olduğu belirlenmiştir. pH, Tg, TDF, IDF, SDF, WHC, OHC ve SC değerleri sırasıyla 5.61±0.01, 19.19±1.86°C, %26.13±0.17, %19.82±0.18, %6.31±0.35, 12.91±0.40 g/g, 3.74±0.10 g/g, 12.48±0.57 mL/g olarak belirlenmiştir. Kabak posası ununun glutamik asit, glisin ve aspartik asit bakımından zengin bir kaynak olduğu ve majör elementlerden potasyum, minör elementlerden ise demiri yüksek seviyede içerdiği tespit edilmiştir.

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Cite This Article

Aktaş, N., Gerçekaslan, K. E. (2024). Pumpkin (Cucurbita pepo L.) Pulp Flour as a Source of Dietary Fiber: Chemical, Physicochemical and Technological Properties. Akademik Gıda, Cilt: 22 Sayı: 1, 14–22. https://doi.org/10.24323/akademik-gida.1460957

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