Improving Pumpkin Seed Processing Technology

Nazirova Raxnamoxon Muxtorovna; Umaraliyeva Maloxat

Improving Pumpkin Seed Processing Technology

Authors

Nazirova Raxnamoxon Muxtorovna Doctor of Technical Sciences (Dsc), Associate Professor of the Department of “Technology of Storage and Primary Processing of Agricultural Products”
Umaraliyeva Maloxat Master's Student of Group M 24-22 A. Fergana Polytechnic Institute

Keywords:

pumpkin, pumpkin oil, cold pressing, chemical composition, carotenoids, pumpkin varieties, phospholipid composition.

Abstract

It is known that unsaturated fats are important for the normal functioning of the human body. Pumpkin seed oil is a source of unsaturated fats and has a rich amino acid content. The article shows the improvement of the technology of extracting oil from pumpkin seeds. Pumpkin oil obtained in this way has a rich lipid composition.

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Published

2023-12-06

How to Cite

Nazirova Raxnamoxon Muxtorovna, & Umaraliyeva Maloxat. (2023). Improving Pumpkin Seed Processing Technology. Web of Agriculture: Journal of Agriculture and Biological Sciences, 1(9), 25–30. Retrieved from https://webofjournals.com/index.php/8/article/view/463