Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours

Abstract

Seeds from fruits such as Citrullus (C.) lanatus (watermelon) and Limonia (L.) acidissima (wood apple) are not commonly utilized but could be suitable in numerous food formulations. It was shown that the protein content of defatted seed flours was 71.38 and 49.51 % and that these contained considerable amounts of minerals such as Na, Mn, Mg, K, Cu, Fe and Zn. The defatted L. acidissima seed flour was superior to C. lanatus in essential amino acids. The flours obtained from both seeds were also evaluated for functional properties and characterized by X-ray diffraction, differential scanning calorimeter and scanning electron microscope (SEM). Amorphous nature was observed in defatted C. lanatus and L. acidissima flours due to the low percentage of degree of crystallinity. Spherical morphologies were observed through SEM. The exothermic peak was recorded in defatted C. lanatus and L. acidissima flour.

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Acknowledgments

This work was supported by University Grant Commission (UGC), Government of India. Authors would like to thank RB-CFBP Lab, SNDT women university, Santracruz, Mumbai and Department of Biochemistry and Cell biology, Sankara Nethralaya, Chennai for providing the facility of mineral and amino acid analysis.

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Correspondence to Shalini S. Arya.

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Sonawane, S.K., Bagul, M.B., LeBlanc, J.G. et al. Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours. Food Measure 10, 72–79 (2016). https://doi.org/10.1007/s11694-015-9278-8

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Keywords

  • Citrullus lanatus
  • Limonia acidissima
  • Functional property
  • SEM
  • XRD