Study of the properties of pumpkin seed processing products

Abstract

The analysis of recent studies and publications was carried out and it was revealed that Ukrainian and foreign scientists are investigating the use of new raw materials from pumpkin seeds in the technologies of functional food products, but its chemical composition has not been sufficiently studied. Based on the analyzed sources, a set of studies to determine the quality of pumpkin seeds is substantiated. According to the results of research, the technology of complex processing of pumpkin seeds has been developed, the main elements of which are seed pressing and fractionation of crushed cake. Target products were obtained in the amount of: oil — 34 %, flour — 5 %, protein powder — 15 %, fiber — 46 %. The energy and biological value of the products obtained from pumpkin seeds is calculated. Determined the following: amino acid composition in protein powder, which contains the whole complex of essential amino acids, which characterizes its high biological value; the content of mycotoxins in protein powder, which meets the requirements of regulatory documents; microbiological indicators of quality of products of processing of pumpkin seeds that are within norm. The shelf life of pumpkin seed products has been set, namely: shelf life from the date of manufacture and after opening the package; storage conditions. The use of pumpkin seed products in the human diet is proposed: protein powder as an ingredient for cocktails, smoothies, sauces; fiber as a physiologically active supplement to normalize fat metabolism and cholesterol levels in human blood; flour for baking bakery products; salad dressing oil.