Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)

Autor:	Pioch Daniel, Montet Didier, Barouh Nathalie, Gemrot François, Vieu Jean-Pierre
Rok vydání:	2006
Předmět:	biology Water activity Chemistry Vitamin E medicine.medical_treatment Organic Chemistry biology.organism_classification Cucurbita pepo Botany medicine Gourd Food science Tocopherol Food Science Roasting
Zdroj:	Grasas y Aceites. 57
ISSN:	1988-4214 0017-3495
DOI:	10.3989/gya.2006.v57.i4.67
Popis:	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%.
Databáze:	OpenAIRE
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