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Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.)

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Abstract

The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion (Pinus pinea L.), as well as the physicochemical and functional properties of whole pink pinion meal (WPPM) as well defatted pink pinion meal (DPPM). The length, width, thickness, geometric diameter, arithmetic diameter, sphericity, aspect ratio, surface area, volume, density and hardness of the nut were higher than those of the kernels. The kernel had the highest coefficient of friction, while the nut had the highest angle of repose. WPPM had high fat and protein contents, at 40.5 g/100 g and 41.1 g/100 g, respectively. The major component of DPPM was protein (64.85 g/100 g). The DPPM had higher water absorption, oil absorption, emulsifying and lower gelation capacities (4%), indicating that the meal is a potential source of protein isolates or additives for functional foods and WPPM in food formulations.

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Authors and Affiliations

  1. Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C.P. 68350, Tuxtepec, OAX, Mexico

    Christian A. Pensamiento-Niño, Betsabé Hernández-Santos, Erasmo Herman-Lara, Cecilia E. Martínez-Sánchez & Jesús Rodríguez-Miranda

  2. Tecnológico Nacional de México/Instituto Tecnológico Superior de Tierra Blanca, Av. Veracruz s/n. Col. PEMEX, C.P. 95180, Tierra Blanca, VER, Mexico

    José M. Juárez-Barrientos

  3. Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Km 4 Carretera a la Compañía S/N, Tepetitlanapa, C.P. 95005, Zongolica, VER, Mexico

    Emmanuel J. Ramírez-Rivera

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  1. Christian A. Pensamiento-Niño
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  2. Betsabé Hernández-Santos
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  3. Erasmo Herman-Lara
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  7. Jesús Rodríguez-Miranda
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Correspondence to Jesús Rodríguez-Miranda.

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Pensamiento-Niño, C.A., Hernández-Santos, B., Herman-Lara, E. et al. Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.). J Food Sci Technol 56, 763–774 (2019). https://doi.org/10.1007/s13197-018-3536-9

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  • DOI: https://doi.org/10.1007/s13197-018-3536-9

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