Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

Andrejiová, Alena; Hegedüsová, Alžbeta; Šlosár, Miroslav; Barátová, Silvia

doi:10.11118/actaun201664020387

Cited by 5 publications

(7 citation statements)

References 9 publications

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“…e highest total carotenoids content was determined in the Orange variety, which is known for its intense orange pulp color. Our results are comparable to those determined by Andrejiová et al [7] in the range from 9.33 mg/100 g to 15.10 mg/100 g FM. In the growing year 2018, we set up a similar experiment with the same varieties of Cucurbita moschata Duch.…”

Section: Intervarietal Differences and Interyearsupporting

confidence: 92%

“…We recorded an increase in all observed varieties. A similar result was reported by Andrejiová et al [7] who reported that 52 days of storage had a positive effect on the total carotenoids content. Our results are consistent with the analysis of Conti et al [30], who report an increase in ß-carotene levels of almost 100% and a-carotene levels of 35% after 60 days of storage.…”

Section: Intervarietal Differences and Interyearsupporting

confidence: 89%

“…ese crops have been described by many authors as a significant source of ßcarotene [6]. A commodity rich in carotenoid content is assuredly Cucurbita moschata Duch., Cucurbita pepo, and Cucurbita maxima [7]. In total, approximately 700 different carotenoids have been discovered and identified in nature to date.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Maťová

Hegedüsová

Andrejiová

et al. 2021

Journal of Food Quality

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Cucurbita moschata Duch. is a seasonal crop, appreciated for its nutrimental and bioactive components especially carotenoids. From the whole edible plant, fruit is most often consumed which can be stored and also processed. Six varieties—Liscia, Matilda, Orange, Serpentine, UG 205 F1, and Waltham—of Cucurbita moschata Duch. were investigated, in order to analyze and evaluate the changes in total carotenoids content in the pulp during storage and after the effect of heat treatments—freezing, baking, and cooking (water boiling). The average total carotenoids content ranged from 3.32 mg/100 g (Serpentine) to 9.35 mg/100 g fresh matter (FM) (Orange). After 60 days of storage, a slight increase in the total carotenoids content of all analyzed varieties was observed. The values of the monitored varieties ranged from 4.18 mg/100 g FM (Serpentine), which represents a 26% increase to 10.96 mg/100 g FM (Orange), where a 17% increase was observed. After 120 days of storage, the results were mixed. In some varieties (Liscia and Matilda), the total carotenoid content decreased, while in the varieties Serpentine, UG 205 F1, and Waltham, its content increased slightly (11%, 3%, and 11%), but the content of the Orange variety remained unchanged. The total carotenoids increment after 60 and 120 days of storage in the dry matter (DM) was statistically significant, as well as the effect of the variety. The total carotenoid content of cooked samples of all varieties increased, from 119.78 mg/100 g DM (Waltham) to 255.19 mg/100 g DM (Orange). After baking, an average of 12% increase in the total content of carotenoids was recorded, after freezing, a decrease in its level of 5% was indicated. The findings of this work show that Cucurbita moschata Duch. is a good source of carotenoids, even after several weeks of storage and after exposure to heat treatments.

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Section: Intervarietal Differences and Interyearsupporting

confidence: 92%

Section: Intervarietal Differences and Interyearsupporting

confidence: 89%

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Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Maťová

Hegedüsová

Andrejiová

et al. 2021

Journal of Food Quality

Self Cite

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“…One such product is butternut squash, which is characterized by antioxidant and anticancer properties. Pumpkin fruits contain a high content of carotenoids, vitamins A, C and B, various minerals, and organic acids (see e.g., [1][2][3]). Additionally, pumpkin is low in calories; therefore, it can be successfully used in slimming diets.…”

Section: Introductionmentioning

confidence: 99%

“…Prior to consumption, pumpkin fruits are subjected to different types of thermal treatments. During these processes, textural properties are changed (e.g., [1][2][3]8]). The aim of this study was to determine changes in the textural properties of butternut squash caused by thermal treatment in a convection steam oven with different process parameters.…”

Section: Introductionmentioning

confidence: 99%

Multivariate analysis of textural properties of butternut squash during thermal treatment

et al. 2018

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In this paper, changes in the textural properties of butternut squash caused by thermal treatment in a convection steam oven with different levels of temperature, steam, and different process durations were considered. Textural properties of pumpkin pulp were measured in terms of five features (characteristics): hardness, chewiness, gumminess, springiness, and cohesiveness. Pearson's correlation coefficients for measurements of the characteristics indicated significant linear relationships at a significance level of 0.05. This fact justified the use of multivariate statistical methods to explore the simultaneous impact of temperature, steam, and time on textural attributes of butternut squash. Shapiro-Wilk tests did not disprove the normality of four textural characteristics; namely, hardness, springiness, gumminess and chewiness. Based on the measurements of the four above normally distributed features, three-way multivariate analysis of variance with all double interactions between the factors proved their significant impact on textural properties of butternut squash pulp at a significance level of 0.05. Additionally, applied multivariate techniques such as canonical correlation analysis, principal component analysis, factor analysis, clustering analysis, and discriminant analysis explained relationships between the factors and characteristics under consideration.

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Potensi Labu Kuning (Cucurbita moschata) sebagai Makanan Tinggi Serat dalam Bentuk Cair

Nurjanah

Setiawan

Roosita

2020

IJHN

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Abstrak Kelompok pra lansia dan lansia merupakan penderita diabetes terbanyak di Indonesia. Proses penuaan dapat menyebabkan kesulitan dalam proses makan. Modifikasi makanan menjadi bentuk cair membuat makanan lebih mudah untuk ditelan. Makanan tinggi serat direkomendasikan untuk penderita diabetes karena dapat meningkatkan kontrol glukosa darah. Labu kuning merupakan pangan sumber serat yang dimungkinkan dapat membantu menurunkan risiko perkembangan penyakit diabetes. Tujuan penelitian adalah membuat tepung labu kuning, mengembangkan formula makanan dalam bentuk cair dengan bahan dasar labu kuning, mengetahui karakteristik organoleptik, mutu gizi, dan viskositas formula. Penelitian ini menggunakan rancangan acak lengkap. Penyusunan formula berdasarkan jumlah tepung labu kuning, terdiri dari tiga formula yaitu F1(70 g), F2 (80 g), and F3 (90 g). Pengujian karakteristik organoleptik menggunakan skala hedonik. Panelis yang digunakan merupakan panelis semi terlatih. Kadar air, abu, protein, lemak, dan karbohidrat menggunakan analisis proksimat, kadar serat pangan menggunakan metode enzimatis dan viskositas menggunakan viskometer. Hasil penilaian hedonik menunjukkan bahwa formula F3 merupakan formula terpilih. Formula terpilih memiliki kadar air 86,06%, abu 0,49%, protein 1,42%, lemak 1,18%, karbohidrat 10,85%, serat pangan 5,81%, dan viskositas 6,5 cP. Formula labu kuning berpotensi sebagai makanan alternatif untuk penderita diabetes karena memiliki serat tinggi.Â Kata kunci: diabetes, makanan bentuk cair, serat pangan, tepung labu kuningÂ AbstractThe highest diabetic population in Indonesia are among the pre-elderly and elderly age groups. Aging process could cause difficulties in eating. Modifying food into the liquid form will make food easier to swallow. High-fiber food is recommended for people with diabetes because it improves blood glucose control. Pumpkin is a food source rich in fiber that is possible to help to reduce the risk of diabetes development. This research aimed to produce pumpkin flour, develop a food formula in liquid form made from pumpkin, and determine the organoleptic characteristics, nutrition content, and viscosity of the formula. This study used a complete randomized design. The formulation was based on the amount of pumpkin flour that consists of three formulas; F1(70 g), F2 (80 g), and F3 (90 g). The organoleptic characteristic test was done using a hedonic scale. The panelists involved were semi-trained panelists. The analysis on water, ash, protein, lipid and carbohydrate levels was done using proximate analysis, the dietary fiber level was using the enzymatic method, and viscosity measurement was using a viscometer. According to hedonic assessment results, the selected formula was F3. The selected formula has 86.06% water, 0.49% ash, 1.42% protein, 1.18% fat, 10.85% carbohydrate, 5.81% dietary fiber, and 6.5 cP of viscosity. Yellow pumpkin formula has the potency as the alternative food for people with diabetes because of its high dietary fiber. Keywords: diabetes, dietary fiber, food liquid form, pumpkin flour

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Dynamics of Selected Bioactive Substances Changes in Cucurbita Moschata Duch. Ex Poir. After Storage and Different Methods of Technological Processing

Abstract: Abstract

Cited by 5 publications

References 9 publications

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Multivariate analysis of textural properties of butternut squash during thermal treatment

Potensi Labu Kuning (Cucurbita moschata) sebagai Makanan Tinggi Serat dalam Bentuk Cair

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