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

Document Type

Article

Publication Date

11-1-2017

Abstract

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 (To), peak (Tp) and conclusion (Tc) temperatures due to a lower starch content and relatively higher fibre content, which resulted in lower gelatinisation enthalpy (ΔH).

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

2436

Last Page

2444

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