Pumpkin Flour
From Handwiki | Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 364 kJ (87 kcal) |
71.43 g | |
| Sugars | 28.57 g |
| Dietary fiber | 14.3 g |
3.57 g | |
| Saturated | 1.43 g |
14.29 g | |
| Minerals | Quantity %DV† |
| Calcium | 11% 107 mg |
| Iron | 35% 4.5 mg |
| Sodium | 2% 25 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Pumpkin flour, also known as pumpkin fruit flour is a type of flour made from dried pumpkin flesh, excluding the stem, and leaves, made with or without the rind and seeds included.[1][2] Pumpkin products have drawn some commercial and research interest partly due to the low cost of pumpkin production.[2] Additionally, pumpkin flour is a gluten-free flour which makes it suitable for people with coeliac disease, and it has been used in blends with other gluten-free flours to make baked goods. It has also been recognized as a potential additive to conventional wheat flour for producing composite flour with increased fiber,[3] as well as being potentially useful as a natural form of food coloring for baked goods.[2] Sun-dried pumpkin flour has a shelf-life of about 11.5 months.[4]
References
- ↑ Aziah, A.A. Noor; Komathi, C.A. (1 September 2009). "Physicochemical and functional properties of peeled and unpeeled pumpkin flour". Journal of Food Science 74 (7): S328–S333. doi:10.1111/j.1750-3841.2009.01298.x. ISSN 1750-3841. PMID 19895499. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2009.01298.x. Retrieved 4 December 2020.
- ↑ 2.0 2.1 2.2 Pereira, Aline Machado; Krumreich, Fernanda Doring; Krolow, Ana Cristina Richter; Santos, Roberta Bascke; Gularte, Marcia Arocha (1 June 2020). "Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application". Food Science and Technology 40 (2): 691–698. doi:10.1590/fst.38819. ISSN 1678-457X.
- ↑ Cerniauskiene, Judita; Kulaitiene, Jurgita; Danilcenko, Honorata; Jariene, Elvyra; Jukneviciene, Edita (2014). "Pumpkin fruit flour as a source for food enrichment in dietary fiber" (in English). Notulae Botanicae Horti Agrobotanici Cluj-Napoca 42 (1): 19–23. doi:10.15835/nbha4219352. ISSN 1842-4309. https://notulaebotanicae.ro/index.php/nbha/article/download/9352/7685. Retrieved 4 December 2020.
- ↑ Kiharason, Jedidah Wanjiku 1; Isutsa, Dorcas Khasungu 2 (2019-04-10) (in en). Shelf-life of pumpkin-blended products, flour and fruit slices of different presentation formats. ISSN 2578-9643. http://repository.chuka.ac.ke/handle/chuka/630.
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Categories: [Flour]
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☰ Source: https://handwiki.org/wiki/Biology:Pumpkin_flour | License: CC BY-SA 3.0
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