19.10.3 In Meat and Meat Products
Pumpkin seed oil-in-water emulsions (PSO/W) were used to replace beef fat in raw
and cooked model system chicken meat emulsion (MSME) treatments which
resulted in a significant change in chemical composition and pH values. The addition
of PSO/W to the MSME showed a reduction in total expressible fluid values along
with enhancement in cooking yield and oxidative stability on storage. Thus, revealing the potential of pumpkin seed oil in developing meat products with a healthy
lipid profile (Serdaroğlu et al. 2017).
19.10.4 As Protein Sources
After oil extraction the remaining defatted pumpkin cake is mainly used as animal
feed though it has about 60% of protein and a nutritional significance (Peričin et al.
2009). Naked pumpkin (Cucurbita pepo L.) oil press-cake and cold-pressed hemp
oil was used to develop a stable oil-base spread. In order to develop optimum spread
stabilizer À1.25% (w/w) and 80% of hemp oil (w/w, of the total added oil) was used.
The results of the study revealed that developed spread has 0.97 g/serve of ω-3 fatty
acids; 68.4 mm of penetration depth; 9.2% of oil separation after 3 months of storage;
with 17.5 as a sensory score. The appearance, texture, and spreadability of developed
spread were similar to commercial peanut butter; owing to the presence of ω-3 fatty
acids it has functional nutritional value. The shelf life study indicated that it can be
successfully stored for 1 month without visible oil separation (Radočaj et al. 2012).
19.10.5 As a Fortifying Agent
Sharma and Lakhawat (2017) developed gravy mixes using pumpkin seed flour. The
acceptability of gravies prepared with incorporation of 5% pumpkin seed flour was
found to be most acceptable though it was acceptable even at 8 and 10%.
19.11 Alternative Applications
19.11.1 In Developing Packaging Films for Food Industry
Fahmy et al. (2008) suggested that esterase found in pumpkin seed extract can be
useful in food processing industry as they exhibit property like microbial esterase.
Popović et al. (2011) illustrated the possibility of biodegradable film formation using
pumpkin oil cake (PuOC). The study indicated highest tensile strength (TS) of
19 Pumpkin (Cucurbita pepo) Seed
497
Pumpkin seed oil-in-water emulsions (PSO/W) were used to replace beef fat in raw
and cooked model system chicken meat emulsion (MSME) treatments which
resulted in a significant change in chemical composition and pH values. The addition
of PSO/W to the MSME showed a reduction in total expressible fluid values along
with enhancement in cooking yield and oxidative stability on storage. Thus, revealing the potential of pumpkin seed oil in developing meat products with a healthy
lipid profile (Serdaroğlu et al. 2017).
19.10.4 As Protein Sources
After oil extraction the remaining defatted pumpkin cake is mainly used as animal
feed though it has about 60% of protein and a nutritional significance (Peričin et al.
2009). Naked pumpkin (Cucurbita pepo L.) oil press-cake and cold-pressed hemp
oil was used to develop a stable oil-base spread. In order to develop optimum spread
stabilizer À1.25% (w/w) and 80% of hemp oil (w/w, of the total added oil) was used.
The results of the study revealed that developed spread has 0.97 g/serve of ω-3 fatty
acids; 68.4 mm of penetration depth; 9.2% of oil separation after 3 months of storage;
with 17.5 as a sensory score. The appearance, texture, and spreadability of developed
spread were similar to commercial peanut butter; owing to the presence of ω-3 fatty
acids it has functional nutritional value. The shelf life study indicated that it can be
successfully stored for 1 month without visible oil separation (Radočaj et al. 2012).
19.10.5 As a Fortifying Agent
Sharma and Lakhawat (2017) developed gravy mixes using pumpkin seed flour. The
acceptability of gravies prepared with incorporation of 5% pumpkin seed flour was
found to be most acceptable though it was acceptable even at 8 and 10%.
19.11 Alternative Applications
19.11.1 In Developing Packaging Films for Food Industry
Fahmy et al. (2008) suggested that esterase found in pumpkin seed extract can be
useful in food processing industry as they exhibit property like microbial esterase.
Popović et al. (2011) illustrated the possibility of biodegradable film formation using
pumpkin oil cake (PuOC). The study indicated highest tensile strength (TS) of
19 Pumpkin (Cucurbita pepo) Seed
497