Abstract
The physicochemical properties and antioxidant activity of whole pumpkin powder and polysaccharide-removal pumpkin powder were studied. The results showed that: compared with the whole pumpkin powder, the reducing sugar content and porosity were decreased obviously, while the pentosan and β-carotene content were reduced slightly. The color brightness increased and yellow deepened were observed in polysaccharide-removal powder. Although the content of protein was decreased partly, the proportion of essential amino acid was increased, and the amino acid composition was more in line with the ideal model of the FAO/WHO. The scavenging capacity to DPPH was declined.
Publication Date
6-28-2015
First Page
198
Last Page
201
DOI
10.13652/j.issn.1003-5788.2015.03.046
Recommended Citation
Guizhi, LV and Gaoyang, LI
(2015)
"Investigation of physicochemical properties and antioxidant activity of polysaccharide-removal pumpkin powder,"
Food and Machinery: Vol. 31:
Iss.
3, Article 46.
DOI: 10.13652/j.issn.1003-5788.2015.03.046
Available at:
https://www.ifoodmm.cn/journal/vol31/iss3/46
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