Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca

Jacobo-Valenzuela, Noelia; Marostica-Junior, M. R.; Zazueta‐Morales, José de Jesús; Gallegos‐Infante, José Alberto

doi:10.1016/j.foodres.2011.04.039

Cited by 69 publications

(51 citation statements)

References 18 publications

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“…The winter squash ( Cucurbita moschata D.) is a vegetable whose color varies from intensely yellow to orange, which reveals their high content of carotenoids, mainly β‐carotene (Jacobo‐Valenzuela et al . ). The statistical analysis of the data (Table ) from this work showed that both PT and DT exhibited significant effect ( P < 0.05) on the β‐carotene content in their linear and quadratic terms.…”

Section: Resultsmentioning

confidence: 97%

“…On the other hand, Jacobo‐Valenzuela et al . () reported on a dry basis, values of total carotenoids between 160 and 1,399 μg/g for winter squash, cv Cehualca, being β‐carotene the main carotenoid. Similarly, these latter authors reported that the winter squash ( Cucurbita moschata D.) is an important source of crude fiber (0.4–1.56%, wb), ashes (0.57–0.89%, wb) and phenolic compounds (476.6 mg GAE/100 g db).…”

Section: Introductionmentioning

confidence: 99%

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Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

Delgado-Nieblas

Zazueta‐Morales

Jacobo-Valenzuela

et al. 2016

Journal of Food Processing and Preservation

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The aim of this work was to optimize the effect of the precooking time (PT; 0, 4 and 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical, microstructural and nutritional characteristics of winter squash flours (WSF). A hot‐air dryer was used, and for data analysis, the response surface methodology was applied. As PT and DT were increased, β‐carotene content, water absorption index (WAI), water solubility index, and the equilibrium moisture time were diminished, whereas total color difference was increased. SEM analysis showed cell disruption as DT was increased. The WSF obtained at optimal conditions (PT = 2 min; DT = 72C) showed high WAI values, high content of bioactive compounds and antioxidant activity, and good sensory acceptability of a prepared product (creamy soup). Therefore, it could be proper the inclusion of WSF for the nutraceutical enrichment of ready‐to‐eat foods such as snacks, desserts and creamy soups. Practical Applications The winter squash flours obtained by the optimized precooking‐air‐drying process can be used as ingredient for manufacturing different prepared food with potential health benefits, such as ready‐to‐eat‐type food, enriched snacks, desserts and creamy soups, all of them with improved physicochemical properties (high water absorption) and content of bioactive compounds (β‐carotene, dietary fiber and phenolic compounds).

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

Delgado-Nieblas

Zazueta‐Morales

Jacobo-Valenzuela

et al. 2016

Journal of Food Processing and Preservation

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“…As expected, pumpkin puree was a good source of carotenoids, dietary fibre and antioxidants. Many researchers have evaluated the health-beneficial components of pumpkins (Provesi et al 2011;Jacobo-Valenzuela et al 2011;Kim et al 2012;Provesi et al 2012;Ayar et al 2018;Balthazar et al 2018;Borrin et al 2018;Gabbi et al 2018).…”

Section: Resultsmentioning

confidence: 99%

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

Mehditabar

Razavi

Javidi

2019

Int J of Dairy Tech

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The effects of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream were investigated. The addition of pumpkin puree increased total phenolic content, dietary fibre, and antioxidant activity. Appropriate models described shear thinning and thixotropic behaviours of all mixes. By either adding pumpkin puree or by increasing guar gum concentration, all rheological properties increased except the flow behaviour index. Adding pumpkin puree reduced the freezing point temperature, ice content, frozen water and glass transition temperature but it increased unfreezable water. Increasing guar gum concentration did not alter colour and firmness, whereas the pumpkin puree increased colour, intensity of fruit flavours and firmness.

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“…), phenolic compounds, antioxidant activity, properties against cancer and sterols that convert into vitamin D stimulating cell differentiation. They have a long shelf life, low calories, large amount of fiber in the pulp and seeds and few solids (Caili et al, 2007;Gliemmo, Latorre, Gerschenson, & Campos, 2009;Jacobo-Valenzuela, Maróstica-Junior, Zazueta-Morales, & Gallegos-Infante, 2011;Nawirska-Olszanska, Biesiada, Sokol-Letowska, & Kucharska, 2014). The pumpkin pulp variety "menina brasileira" (Cucurbita moschata) is rich in pectin and carotene, such as α, β and lycopene, which have antioxidant properties, especially β-carotene as a precursor of vitamin A (Azevedo-Meleiro & Rodriguez-Amaya, 2007;Gliemmo et al, 2009;Provesi, Dias, & Amante, 2011;Nawirska-Olszanska et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

Santos¹,

Simão²,

Almeida³

et al. 2017

JAS

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Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 10 1 ) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

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Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca

Cited by 69 publications

References 18 publications

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

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