Enzymatic maceration and liquefaction of pumpkin ( Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying

Abstract

This study aimed to investigate the effects of different types of enzyme (Pectinex Ultra SP‐L, Celluclast 1.5 L, Fungamyl 800 L, and Termamyl 120 L, Type L) at various concentrations (2.5%–5.5%, vol/wt) and incubation conditions (50–95°C and 0.5–3.5 hr) on pumpkin flesh, and to select the best treatment for the preparation of a suitable base feed for spray drying. Using Pectinex at various concentrations was able to prepare fully macerated pumpkin but using Celluclast, Fungamyl, Termamyl, Pectinex‐Celluclast, and Pectinex‐Fungamyl did not produce pumpkin puree as well macerated as that of using Pectinex. Besides, different concentrations of Pectinex at various incubation times could produce macerated pumpkins with no significant differences (p > .05) on color, viscosity, and total sugars. Thus, these findings together with the economic reasons, using 2.5% of Pectinex and incubating the pumpkin‐Pectinex mixture at 50°C for 2.5 hr could produce a suitable base feed for spray drying. Practical Applications In order to preserve the nutrients, taste and color of the highly perishable pumpkin, spray drying can be employed. However, to spray dry pumpkin flesh, the knowledge on the production of a suitable base feed for spray drying is needed as the feed characteristics have a great influence on the yield and properties of the resultant spray‐dried powder. In this study, four commercial enzymes (Pectinex Ultra SP‐L, Celluclast 1.5 L, Fungamyl 800 L, and Termamyl 120 L, Type L) were used to macerate or liquefy pumpkin flesh. Regardless of incubation conditions and enzyme concentrations used, Pectinex could produce pumpkin purees with no significant difference on the color, viscosity, and total sugar content. The informative data provide supporting evidence for the preparation of a suitable base feed for spray drying from pumpkin flesh using Pectinex.

Research of the Influence of Enzymative Processing on the Quality of Pure-Like Semi-Finished Products From Pumpkin Pulp

“…Известно использование коммерческих ферментных препаратов Pectinex и Termamyl [18], Pectinex и Celluclast [19] с целью получения пюреобразного продукта для дальнейшей эффективной распылительной сушки. Вместе с тем, работ по использованию ферментных препаратов для частичного или полного гидролиза полисахаридов с целью улучшения вкуса и консистенции пюреобразных полуфабрикатов из мякоти тыквы, крайне мало.…”