diagnostic tests were positive for the pumpkin seeds and negative for pumpkin fruit
and profilin in all the three patients. IgE immunoblotting from patients having
anaphylaxis demonstrated a protein band of 6 kDa similar to that of pine seeds
along with other bands of 34 kDa and 48 kDa, whereas patients with OAS revealed
26 kDa and 30 kDa in pumpkin seed extract which could be possible allergens
(Valverde-Monge et al. 2017).
19.10 Food Applications
Pumpkin seeds (raw or roasted) are incorporated in cakes, bread, cereals, and are also
added to salads whereas; seed oil is used as cooking oil. Both seed and seed oil are
rich in natural phytosterols and demonstrate nutraceutical potential also (Phillips
et al. 2005). Pumpkin seed oil can also be added to culinary preparations like pasta,
salad, and soups as dressing along with honey, olive oil, and vinegar (Bavec et al.
2007).
19.10.1 As Cooking Oil
In Africa and the Middle East countries pumpkin seed oil is used as cooking oil
whereas, in the south part of Austria and in nearby areas of Slovenia and Hungary it
is used as salad oil (Wenzl et al. 2002). Lower concentration of linoleic acids and
other highly unsaturated fatty acids gives oxidative stability to pumpkin seed oil and
makes it suitable for use in human diet, culinary, and industry (Aliu et al. 2016;
Stevenson et al. 2007). However, in spite of all these characteristics the industrial
exploitation of pumpkin seed oil is limited. Prevc et al. (2015) have reported two
orders of higher magnitude conductivity for roasted pumpkin oil (RPO) than refined
sunflower oil and extra virgin olive oil with the application of dielectric spectroscopy
at low frequencies. The conductivity of pumpkin seed oils is influenced by phospholipid and metal contents and hence it can serve as a cheap method to determine
adulteration of RPO with other vegetable oils (Table 19.9).
19.10.2 In Bakery Industry
The pumpkin seed flour has great potential to be fortified with wheat flour and thus
can improve its protein and mineral quality. Additionally, as reported by El-Adawy
and Taha (2001) pumpkin seed kernel flour exhibits excellent water and oil absorption capacities, emulsification properties, as well as foaming capacity and thus can be
used in various bakery and meat preparations. Moustafa (2013) developed biscuits
and cake fortified with mixed raw and/or germinated flax and pumpkin seeds. The
19 Pumpkin (Cucurbita pepo) Seed
495
and profilin in all the three patients. IgE immunoblotting from patients having
anaphylaxis demonstrated a protein band of 6 kDa similar to that of pine seeds
along with other bands of 34 kDa and 48 kDa, whereas patients with OAS revealed
26 kDa and 30 kDa in pumpkin seed extract which could be possible allergens
(Valverde-Monge et al. 2017).
19.10 Food Applications
Pumpkin seeds (raw or roasted) are incorporated in cakes, bread, cereals, and are also
added to salads whereas; seed oil is used as cooking oil. Both seed and seed oil are
rich in natural phytosterols and demonstrate nutraceutical potential also (Phillips
et al. 2005). Pumpkin seed oil can also be added to culinary preparations like pasta,
salad, and soups as dressing along with honey, olive oil, and vinegar (Bavec et al.
2007).
19.10.1 As Cooking Oil
In Africa and the Middle East countries pumpkin seed oil is used as cooking oil
whereas, in the south part of Austria and in nearby areas of Slovenia and Hungary it
is used as salad oil (Wenzl et al. 2002). Lower concentration of linoleic acids and
other highly unsaturated fatty acids gives oxidative stability to pumpkin seed oil and
makes it suitable for use in human diet, culinary, and industry (Aliu et al. 2016;
Stevenson et al. 2007). However, in spite of all these characteristics the industrial
exploitation of pumpkin seed oil is limited. Prevc et al. (2015) have reported two
orders of higher magnitude conductivity for roasted pumpkin oil (RPO) than refined
sunflower oil and extra virgin olive oil with the application of dielectric spectroscopy
at low frequencies. The conductivity of pumpkin seed oils is influenced by phospholipid and metal contents and hence it can serve as a cheap method to determine
adulteration of RPO with other vegetable oils (Table 19.9).
19.10.2 In Bakery Industry
The pumpkin seed flour has great potential to be fortified with wheat flour and thus
can improve its protein and mineral quality. Additionally, as reported by El-Adawy
and Taha (2001) pumpkin seed kernel flour exhibits excellent water and oil absorption capacities, emulsification properties, as well as foaming capacity and thus can be
used in various bakery and meat preparations. Moustafa (2013) developed biscuits
and cake fortified with mixed raw and/or germinated flax and pumpkin seeds. The
19 Pumpkin (Cucurbita pepo) Seed
495