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

Gemrot F., Barouh N., Vieu J.P., Pioch D., Montet D.. 2006. Grasas y Aceites, 57 (4) : p. 409-414.

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. ã-tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. â-tocopherol loss was the highest at 50%; for á-tocopherol it was 41% and for ã-tocopherol it was 36%.

Mots-clés : cucurbita pepo

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