Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)
Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)
Wagner Antonio Gorozabel Muñoz1*, Mayra Jossenka Loor Solórzano1, Josselyn Gema Palacio Intriago1, Virginia Vanessa Andrade Andrade1 and Carlos Alfredo Cedeño-Palacios1,2
ABSTRACT
In the quest for new food options for consumers, there has been a proposal to add value to a raw material that is underutilized by the Ecuadorian industry, such as squash. This was accomplished by evaluating its properties and conducting physicochemical, antioxidant, and beta-carotene analyses on the flours obtained from the pulp of three squash varieties: vermilion squash, pepo and macre. For the research project, the squash samples were subjected to a process of selection, classification, sectioning process, dehydration at 60°C for 12 hours, and grinding at 210 mm. The physicochemical evaluation was determined by: fat NTE INEN-ISO11085AOAC 2003.06, ash NTE INEN-ISO 2171, moisture NTE INEN-ISO 712, protein NTE INEN-ISO 20483, fiber NTE INEN 542, carbohydrates; antioxidant capacity by DPPH and carotenoids by HPLC. The results showed that the flour extracted from macer squash reached better averages in terms of fat 8.35 %; ash content of13.45 %; moisture 24.39 % and protein 17.70 %; the flour from vermilion squash reached better results in terms of FDN 19.76 % and FDA 8.16 %, the best carbohydrate content was for the flour obtained from pepo squash with a content of 33.85 %. All three varieties of flour showed antioxidant capacity, reaching a higher average for the flour of vermilion squash with a value of 8327 mg/L with an inhibition of 58.90%; the highest content of carotenoids was obtained by the flour extracted from mace squash with a content of 3387.68 µg/100g of sample.
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November 2023
Vol. 39, Sp. Iss. 2
