International Journal of Food Processing Technology, 2016, 3, 27-35 27 E-ISSN: 2408-9826/16 © 2016 Cosmos Scholars Publishing House Physical Properties of Cucurbita Ficifolia Seed and Functional Properties of Whole and Defatted Meal Jesús Rodríguez-Miranda 1 , Betsabé Hernández-Santos 1 , Javier Castro-Rosas 2 , Enaim Aìda Vargas-León 3 , Juan Hernandez-Avila 4 , Esmeralda Rangel-Vargas 2 , Carlos Alberto Gómez-Aldapa 2 and Reyna Nallely Falfan-Cortés 2,5,* . 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C. P. 68350, Tuxtepec, Oaxaca, México 2 Área Académica de Química, ICBI-UAEH, Car, Pachuca-Tulancingo Km 4.5 Mineral de la Reforma, C.P. 42184, Hidalgo, México 3 Instituto de Ciencias Agropecuarias, Rancho Universitario, Av. Universidad Km 1, Ex-Had, de Aquetzalpa AP 32, Tulancingo de Bravo, C.P. 43600, Hidalgo, México 4 Área Académica de Ciencias de la Tierra y Materiales, ICBI-UAEH, Car, Pachuca-Tulancingo Km 4.5 Mineral de la Reforma, C.P. 42184, Hidalgo, México 5 Catedrática CONACYT Abstract: The aim of this research was to describe some physical properties of Cucurbita ficifolia seeds and evaluate the effect of defatting on C. ficifolia seed meal functional properties. Geometric diameter was 8.05 mm, arithmetic diameter was 10.61 mm, sphericity was 45.36%, aspect ratio was 64.29%, surface area was 204.08 mm 2 , volume was 187.44 mm 3 , true density was 0.51 Kg/m 3 , porosity was 31.81% and hardness was 6.23 N. Defatted C. ficifolia seed meal presented a content of protein (70.36 g/100 g) and carbohydrates (13.18 g/100 g). The defatted meal had higher water absorption capacity (2.94 g H2O/g sample), water solubility capacity (34.08 %), oil absorption capacity (2.97 g oil /g sample), emulsifying capacity (24.93%), foaming capacity (30.33%) and better foam stability (from 20 to 60 min) than the whole meal. The high protein content of defatted seed meal, suggests its use as a natural alternative ingredient in numerous food industry applications. Keywords: Cucurbita ficifolia, Functional properties, Linear dimensions, Chemical composition, Defatted meal. 1. INTRODUCTION Pumpkin (Cucurbita ficifolia) is cultivated in Mexico for its edible fruit [1]. It is an annual monoecious plant, which is grown primarily in the states of Mexico, Hidalgo, Puebla and Veracruz. C. ficifolia is commonly known as “chilacayote”, and its immature fruit is used for preparing different dishes. The mature fruit of C. ficifolia is used to make a traditional Candy [1]. In the states of Mexico (3,587.60 tons), Morelos (528.20 tons) and Distrito Federal (68 tons), the annual production of C. ficifolia are 4,183.80 tons and the harvested area is 185 hectares [2]. Pumpkin seeds are an excellent source of protein (25.2-37%) and oil (37.8-45.4%) [3, 4]. Seed kernels have been used as an additive in some food dishes and several reports exist on the nutritional value of pumpkin seed kernel proteins and oils [4, 5]. Pumpkin seeds are usually a by-product from pumpkin pulp processing at either artisanal or large scale. It is estimated that seeds constitute 2.9% * Address correspondence to this author at the Área Académica de Química. ICBI-UAEH. Car. Pachuca-Tulancingo Km 4.5 Mineral de la Reforma, C.P. 42184, Hidalgo, México; Tel: +52 771 7172000 2518; Fax: +52 771 7172000 6502; E-mail: rnfalfanco@conacyt.mx in weight of fresh fruit, while in dry basis accounted for 32%. Global demand for new protein sources has focused mainly on oilseeds and their agro-industrial by- products, defatted oil meals. Their protein content makes pumpkin seeds a promising raw material in the production of high-quality protein products for use as nutritional supplements or functional agents in food formulations, the main proteins in pumpkin seed consist of storage salt-soluble globulins (cucurbitin), as well as albumins, glutelins and prolamins [6-8]. However, no studies have been published on C. ficifolia seed physical (linear and geometric) properties or the functional properties of C. ficifolia seed meal. The usefulness of seed flours in food would depend on their protein functionality. Important protein-based functional properties include protein solubility, water and oil absorption, emulsion capacity, foaming capacity, viscosity and gelation. Functional properties of proteins, in general, are affected by various intrinsic and extrinsic factors. Protein molecular structure and size are important intrinsic factors, whereas extrinsic factors include the method of protein extraction, pH, ionic strength, the components in the food system [9- 10] and processing conditions. Functional and