科学与环境
Pumpkin seed protein puts a twist on nondairy coffee creamer
来源: Phys.org - latest science and technology news stories · 发布于
Pumpkin season is about more than cute décor. The squash contains lots of seeds with a high protein content, but they're usually discarded. Researchers reporting in ACS' Journal of Agricultural and Food Chemistry found another way to use the seeds, extracting that protein to crea
Pumpkin season is about more than cute décor. The squash contains lots of seeds with a high protein content, but they're usually discarded. Researchers reporting in ACS' Journal of Agricultural and Food Chemistry found another way to use the seeds, extracting that protein to create a plant-based coffee creamer.
In initial taste tests, participants preferred the new creamer to a commercial nondairy option because it preserved the flavor and aroma of coffee better.
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