Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

@article{Lima2019NutritionalVA,
  title={Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product},
  author={Priscilla M. Lima and Fernanda Tha{\'i}s Vieira Rubio and Marluci Palazzolli Silva and Lorena Silva Pinho and M{\'a}rcia Gabriela Consiglio Kasemodel and Carmen S{\'i}lvia Favaro-Trindade and Gustavo C. Dacanal},
  journal={International Journal of Food Engineering},
  year={2019},
  volume={15}
}
Abstract By-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg… CONTINUE READING

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