| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4562077 | Food Research International | 2011 | 7 Pages |
Squash (Cucurbita moschata D.), is a vegetable crop native from México. 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 α and β-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).
Research highlights► Technological properties and health-benefits of C. moschata were reviwed. ► Found that it is rich in pectins, minerals, and carotenoids compounds. ► C. moschata prevents heart disease, hypertension, cancer and diabetes. ► Extrusion and drying process improve its physicochemical and functional properties.
