Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review

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• 作者：Noelia  ; Jacobo-Valenzuela^a ;   ; ^c ;   ; ¹ ;   ; ^{noeliajv@gmail.com} ; Mario Roberto  ; Mar&oacute ; stica-Junior^b ;   ; ^{mmarostica@gmail.com} ; Jos&eacute ; de Jes&uacute ; s  ; Zazueta-Morales^a ;   ; ^{zazuetaj@uas.uasnet.mx} ; Jos&eacute ; Alberto  ; Gallegos-Infante^c ;   ; ² ;   ; ^{jinfante@itdposgrado-bioquimica.com.mx}
• 关键词：Cucurbita moschata ; Squash ; Chemical-characteristics ; Nutritional-properties ; Technological-properties
• 刊名：Food Research International
• 出版年：2011
• 出版时间：November 2011
• 年：2011
• 卷：44
• 期：9
• 页码：2587-2593
• 全文大小：266 K

文摘

Squash (Cucurbita moschata D.), is a vegetable crop native from M¨¦xico. Since ancient times it has been essential in the diet of rural communities and some urban areas worldwide, mainly in the nowadays squash is a marginalized crop in terms of cultivation, marketing, industrialization and research. There are few of scientific studies on its physical, chemical, physicochemical, nutrimental, functional and technological characteristics. Some scientific literature on squash highlights its importance as a source of ¦Á and ¦Â-carotene, lutein, vitamin C, dietary fiber, minerals, and phenolic compounds. These nutrimental and bioctive components are very important in providing human health benefits. Different researchers agree in indicating that more scientific studies are needed to achieve greater and better utilization of this important crop. This review will focus on the physical, chemical, nutritional, and technological aspects of the squash (C. moschata).