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Some physical properties of edible squash (Cucurbita pepo L.) seeds
Scopus
Toplam 117 atıf DOI
Some physical properties of squash seeds at different moisture content (6.4-52.9%) were estimated. The role of moisture content was also studied. The results revealed that the mean values of seed length, width, thickness, geometric mean diameter, sphericity %, mass and volume were 18.16, 9.80, 2.67 mm, 43.0%, 0.29 g and 0.73 cm3, respectively. As moisture content increased from 6.4% to 52.9%, bulk density, true density, porosity %, projected area and terminal velocity increased from 350 to 475, 450 to 625 kg/m 3, 22.2% to 24.0%, 1.45 to 1.88 cm2 and 4.37 to 6.13 m/s, respectively. The corresponding values for squash kernel were 406-460, 615-657 kg/m3, 33.98-29.71%, 2.45-2.86 cm2, and 5.02-6.57 m/s, respectively. In contrast, the rupture strength of squash seeds decreased as the moisture content increased. The static coefficient of friction of squash seeds fluctuated from 0.18 to 0.64 over the surfaces of different materials. © 2004 Elsevier Ltd. All rights reserved.
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Alternative usage of lupin (Lupinus albus L.) seeds
Scopus
Havuzumuzda 3 atıf almış
Lupin (Lupinus albus L.) is a species of the genus Lupinus in the family Leguminosae, and has high protein content. Bulgur is parboiled and cracked cereal product. Bulgur like products are produced from different legumes. In this research, bulgur making possibilities of bitter and sweet lupin (Lupinus albus L.) seeds were investigated. The physical properties of bulgurs as yield, weight increase, volume increase, color (L*, a*, b, SI and h), soaking and cooking loss were determined. The relationships between physical seed properties (width, thickness, length, thousand grain weight, density and color values) and bulgur properties were also researched. Width, length, thickness, thousand grain weight and density values for bitter lupin seed were 8.96 mm, 8.34 mm, 3.74 mm, 296 g and 0.736 g/cm3; for sweet lupin seed they were 8.64 mm, 8.20 mm, 3.48 mm, 180 g and 0.772 g/cm3, respectively. Sweet lupin seed gave the lighter (L*) bulgur color compared to bitter seed. Total bulgur yield values of bitter and sweet lupin were 92.3% and 91.9%, respectively. Soaking and cooking loss values were 3.25-3.31% and 4.44-4.88%, respectively. As the particle size of the bulgur reduced, lightness (L*) values increased, generally redness (a*) values decreased in both lupin bulgurs. Correlation coefficients between thousand grain weight and volume increase (p<0.05) and thousand grain weight and bulgur colors (L* and b*) (p<0.01) were significant. Also lupin seed redness (a*) gave significant correlation coefficient with bulgur properties. As a result, bulgur process was applied successfully on lupin seed, and new legume-based bulgur product improved. Sweet lupin gave lower soaking and cooking loss, higher volume increase and lighter bulgur color than that of bitter lupin seed.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey