Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. (3rd August 2017)

• Record Type: Journal Article
• Authors: Promsakha na Sakon Nakhon, Phanlert; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon
• Is Part Of: International journal of food science & technology. Volume 52:Number 11(2017)
• Page Start: 2436
• Page End: 2444
• Publication Date: 2017-08-03
• Subjects: Antioxidant activity -- flour -- physicochemical properties -- pumpkin -- starch; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13528
• Languages: English
• ISSNs: 0950-5423

Abstract

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). Abstract : Physicochemical, morphological, and antioxidant properties of pumpkin ( Cucurbita moschata L.) flour and starches.