Effects of roasting on nutritional composition of seven lines of pumpkin (Cucurbita pepo L.) seeds
10th EUCARPIA Meeting on Genetics and Breeding of Cucurbitaceae, Antalya, Türkiye, 15 - 18 Ekim 2012, ss.707-717, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: Antalya
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.707-717
- Anahtar Kelimeler: Pumpkin seed, Cucurbita pepo L., oil content, fatty acid, protein, vitamin E, nutrition, roasting, FATTY-ACID-COMPOSITION, CHEMICAL-COMPOSITION, OILS, SUNFLOWER, TOCOPHEROLS
- Eskişehir Osmangazi Üniversitesi Adresli: Hayır
Özet
In this study, changes between chemical composition of raw and roasted pumpkin seeds (Cucurbita pepo L.) was investigated among 7 pumpkin lines (2 naked). Studies were carried out between 2007 and 2010 in Ankara.