Pensamiento-Niño Christian A, Hernández-Santos Betsabé, Herman-Lara Erasmo, Juárez-Barrientos José M, Martínez-Sánchez Cecilia E, Ramírez-Rivera Emmanuel J, Rodríguez-Miranda Jesús
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.
Tecnológico Nacional de México/Instituto Tecnológico Superior de Tierra Blanca, Av. Veracruz s/n. Col. PEMEX, C.P. 95180 Tierra Blanca, VER Mexico.
J Food Sci Technol. 2019 Feb;56(2):763-774. doi: 10.1007/s13197-018-3536-9. Epub 2018 Dec 11.
The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion ( 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.
本研究的目的是评估墨西哥粉红小齿轮（L.）的坚果和果仁的物理和机械性能，以及全粉红小齿轮粉（WPPM）和脱脂粉红小齿轮粉（DPPM）的物理化学和功能特性。坚果的长度、宽度、厚度、几何直径、算术直径、球形度、纵横比、表面积、体积、密度和硬度均高于果仁。果仁的摩擦系数最高，而坚果的休止角最大。WPPM的脂肪和蛋白质含量较高，分别为40.5 g/100 g和41.1 g/100 g。DPPM的主要成分是蛋白质（64.85 g/100 g）。DPPM具有较高的吸水性、吸油性、乳化性和较低的凝胶化能力（4%），这表明该粉是功能性食品中蛋白质分离物或添加剂的潜在来源，也是食品配方中WPPM的潜在来源。
