Effects of roasting on nutritional composition of seven lines of pumpkin (Cucurbita pepo L.) seeds

ERMİŞ S., Yanmaz R.

10th EUCARPIA Meeting on Genetics and Breeding of Cucurbitaceae, Antalya, Türkiye, 15 - 18 Ekim 2012, ss.707-717, (Tam Metin Bildiri) identifier

  • 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.