Details

Autor(en) / Beteiligte

• Pensamiento-Niño, Christian A.
• Hernández-Santos, Betsabé
• Herman-Lara, Erasmo
• Juárez-Barrientos, José M.
• Martínez-Sánchez, Cecilia E.
• Ramírez-Rivera, Emmanuel J.
• Rodríguez-Miranda, Jesús

Titel

Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.)

Ist Teil von

• Journal of food science and technology, 2019-02, Vol.56 (2), p.763-774

Ort / Verlag

New Delhi: Springer India

Erscheinungsjahr

2019

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion ( Pinus pinea L.), as well as the physicochemical and functional properties of whole pink pinion meal (WPPM) as well defatted pink pinion meal (DPPM). The length, width, thickness, geometric diameter, arithmetic diameter, sphericity, aspect ratio, surface area, volume, density and hardness of the nut were higher than those of the kernels. The kernel had the highest coefficient of friction, while the nut had the highest angle of repose. WPPM had high fat and protein contents, at 40.5 g/100 g and 41.1 g/100 g, respectively. The major component of DPPM was protein (64.85 g/100 g). The DPPM had higher water absorption, oil absorption, emulsifying and lower gelation capacities (4%), indicating that the meal is a potential source of protein isolates or additives for functional foods and WPPM in food formulations.