Physicochemical and functional properties of whole and defatted meals from <scp>M</scp>exican (<i><scp>C</scp>ucurbita pepo</i>) pumpkin seeds

Summary Chemical composition and some functional and thermal properties in whole pumpkin seed meal ( WPSM ) and defatted pumpkin seed meal ( DPSM ) were determined. The DPSM exhibited higher water absorption capacity (3 g H 2 O per g sample), water solubility capacity (8.75%), oil absorption capacity (2.73 g oil per g sample), emulsifying capacity (61.71%), foaming capacity (51.92%) and gelling capacity (12% w/v) than the WPSM . The DPSM also had better swelling power (3.33% at 60 °C, rising to 4.31% at 90 °C), higher phase transition temperatures ( T 0 = 80.04 °C, T p = 86.50 °C and T f = 93.20 °C) and a higher phase transition energy (0.93 J g −1 ). However, the WPSM had higher bulk density (0.57 g cm −3 ) and better foam stability (from 30 to 120 min). Micrographs showed defatting to cause microstructural changes in meal starch granules and proteins. Its high protein content makes the DPSM a potential alternative input in the food industry.