Pumpkin flour
| 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 | |||||||||||||||
| |||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||
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.[3][4] Pumpkin products have drawn some commercial and research interest partly due to the low cost of pumpkin production.[4] 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,[5] as well as being potentially useful as a natural form of food coloring for baked goods.[4] Sun-dried pumpkin flour has a shelf life of about 11.5 months.[6]
References
[edit]- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ 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. Retrieved 4 December 2020.
- ^ a b c 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". Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 42 (1): 19–23. doi:10.15835/nbha4219352. ISSN 1842-4309. Retrieved 4 December 2020.
- ^ Kiharason, Jedidah Wanjiku 1; Isutsa, Dorcas Khasungu 2 (2019-04-10). "Shelf-life of pumpkin-blended products, flour and fruit slices of different presentation formats". ISSN 2578-9643.
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