DEFATTED PUMPKIN SEED MEAL AS A SUSTAINABLE PLANT PROTEIN SOURCE: NUTRITIONAL VALUE, FUNCTIONAL CHARACTERISTICS, AND FOOD APPLICATIONS

Abstract

The rapid global population growth and the resulting increase in meat demand in the future will lead to a growing number of environmental and human health problems. To mitigate these problems, the development of sustainable and environmentally friendly alternative protein sources is necessary. Defatted pumpkin seed meal stands out as a promising alternative plant-based protein source due to its high protein content, rich amino acid profile, and functional properties. Furthermore, the high protein and fiber content of this flour may contribute to preventing diet-related metabolic disorders and provide potential protection against prostate cancer. Additionally, due to its rich amino acid profile and functional properties, this pumpkin seed meal can be used in the production of certain products in the food industry. This review article provides a detailed assessment of the nutritional properties, roles in human health, functional characteristics, and food applications of defatted pumpkin seed meal. According to findings in the literature, using this meal as a sustainable resource for obtaining economically valuable proteins could also enable its use in the development of high-value products in the cosmetics, pharmaceutical, and food industries.

Keywords

• Defatted Pumpkin seed meal
• Protein
• Functional properties
• Food industry applications

YAĞSIZ KABAK ÇEKİRDEĞİ KÜSPESİ: SÜRDÜRÜLEBİLİR BİR BİTKİSEL PROTEİN KAYNAĞI OLARAK BESİN DEĞERİ, FONKSİYONEL ÖZELLİKLERİ VE GIDA UYGULAMALARI

Abstract

Küresel nüfusun hızlı artışı ve bunun sonucunda gelecekte et talebindeki artış, giderek artan sayıda çevresel ve insan sağlığı sorununa yol açacaktır. Bu sorunları hafifletmek için, sürdürülebilir ve çevre dostu alternatif protein kaynaklarının geliştirilmesi gerekmektedir. Yağsız kabak çekirdeği unu, yüksek protein içeriği, zengin amino asit profili ve fonksiyonel özellikleri nedeniyle umut vadeden bir bitki bazlı protein kaynağı olarak öne çıkmaktadır. Dahası, bu unun yüksek protein ve lif içeriği, diyetle ilgili metabolik bozuklukları önlemeye ve prostat kanserine karşı potansiyel koruma sağlamaya katkıda bulunabilir. Ayrıca, zengin amino asit profili ve fonksiyonel özellikleri nedeniyle, bu kabak çekirdeği küspesi gıda endüstrisindeki bazı ürünlerin üretiminde kullanılabilir. Bu derleme makalesi, yağsız kabak çekirdeği küspesinin besin özelliklerini, insan sağlığındaki rollerini, fonksiyonel özelliklerini ve gıda uygulamalarını ayrıntılı olarak değerlendirmektedir. Literatürdeki bulgulara göre, bu küspenin ekonomik olarak değerli proteinler elde etmek için sürdürülebilir bir kaynak olarak kullanılması, kozmetik, ilaç ve gıda endüstrilerinde yüksek değerli ürünlerin geliştirilmesinde de kullanılmasını sağlayabilir.

Keywords

• Yağsız kabak çekirdeği unu
• protein
• fonksiyonel özellikler
• gıda endüstrisi uygulamaları

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