Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)
The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance. The water ac...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2006-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/67 |