Pumpkin seed paste

Abstract

The assortment of pastas made of nuts and seeds is wide nowadays, the demand for these products is only growing. Moreover, these products are in demand among vegans, as well as those who, for health reasons, follow a vegetarian diet. Pastes are also produced in Ukraine. Given the raw materials and food traditions, it can be assumed that pumpkin seed paste will be popular. One of its manufacturers is “Aumi” (Odessa). The production technology is simple. The seeds are roasted in an innovative oven, they gush in a stream of hot air for several minutes. Then they are quickly cooled, ground and packaged in sealed containers. The objective of this study was to obtain products based on pumpkin seed paste with the introduction of regional berry raw materials. The analysis of the paste showed that the paste contained 36.8% protein, 46.9% fat. When analyzing the fatty acid composition, there were found 12.3% palmitic acid, 4.7% stearic, 29.4% oleic, 53.7% linoleic acid.