PROPRIEDADES FUNCIONAIS TECNOLÓGICAS DAS FARINHAS DE SEMENTES DE MAMÃO (Carica papaya) E DE ABÓBORA (Cucurbita sp)

Abstract

This paper has as its main purpose the production of flours from papaya and pumpkin seeds, and the investigation of their technological functional properties. The following functional properties of flours were studied: fat absorption capacity, emulsifying capacity, emulsion stability, water absorption capacity, foaming capacity and foaming stability. The high values of fat absorption capacity (247,61% ± 1,39 e 180,28% ± 14,03) and water absorption capacity (640,88% ± 16,04 e 446,80% ± 14,07) found in the papaya and pumpkins seed flours, respectively, are desirable, but the low values of emulsion stability and emulsifying capacity (48,14% ± 0,70 e 48,06% ± 2,19) are not. The flours presented no foaming capacity or foaming stability. The results indicate that the flours studied could be recommended as an ingredient for baked products, sausages or desserts, which require properties such as the ones studied