CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours
BAGUL, M.B.; LEBLANC, JEAN GUY; SONAWANE, S.K.; SHALINI, S.A.
Journal of Food Measurement and Characterization
Lugar: New York; Año: 2016 vol. 10 p. 72 - 72
Seeds from fruits such as Citrullus (C.) lanatus (watermelon) and Limonia (L.) acidissima (wood apple) are not commonly utilized but could be suitable in numerous food formulations. It was shown that the protein content of defatted seed flours was 71.38 and 49.51 % and that these contained considerable amounts of minerals such as Na, Mn, Mg, K, Cu, Fe and Zn. The defatted L. acidissima seed flour was superior to C. lanatus in essential amino acids. The flours obtained from both seeds were also evaluated for functional properties and characterized by X-ray diffraction, differential scanning calorimeter and scanning electron microscope (SEM). Amorphous nature was observed in defatted C. lanatus and L. acidissima flours due to the low percentage of degree of crystallinity. Spherical morphologies were observed through SEM. The exothermic peak was recorded in defatted C. lanatus and L. acidissima flour.