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Pumpkin seed paste

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dc.contributor.author ANTIPINA, Elena
dc.contributor.author OZOLINA, Sofia
dc.date.accessioned 2022-11-09T13:18:49Z
dc.date.available 2022-11-09T13:18:49Z
dc.date.issued 2022
dc.identifier.citation ANTIPINA, Elena, OZOLINA, Sofia. Pumpkin seed paste. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 26. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21634
dc.description.abstract The assortment of pastas made of nuts and seeds is wide nowadays, the demand for these products is only growing. Moreover, these products are in demand among vegans, as well as those who, for health reasons, follow a vegetarian diet. Pastes are also produced in Ukraine. Given the raw materials and food traditions, it can be assumed that pumpkin seed paste will be popular. One of its manufacturers is “Aumi” (Odessa). The production technology is simple. The seeds are roasted in an innovative oven, they gush in a stream of hot air for several minutes. Then they are quickly cooled, ground and packaged in sealed containers. The objective of this study was to obtain products based on pumpkin seed paste with the introduction of regional berry raw materials. The analysis of the paste showed that the paste contained 36.8% protein, 46.9% fat. When analyzing the fatty acid composition, there were found 12.3% palmitic acid, 4.7% stearic, 29.4% oleic, 53.7% linoleic acid. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject pumpkin seed paste en_US
dc.subject berry raw materials en_US
dc.title Pumpkin seed paste en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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