A nagy taperteku olajtokmag-presmaradek hasznositasi lehetosege.
1993
Leder F. | Molnar I.
After cold pressing the pumpkinseed the press remainder contains 8-12 o/o oil, 55-65 o/o protein and a lot of various minerals (Mg, K, P). It has remarkable amino-acid content too (2.48 o/o lysine, 3.64 o/o leucine, 9.82 o/o glutamine, 7.97 o/o arginine). This material is an excellent natural additive, it is suitable for protein fortification, and it is a natural colourant too. In pastas eggs can be substituted by the press remainder of pumpkinseed. The most significant problems in large scale utilization of this by-product are its reatively short storability (from a few days to a few weeks) and the difficulty of milling it. Above 6-8 o/o oil content and under 0.25 mm it clogs the sift.
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