Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing

Abstract

Seed‐used pumpkin (SUP) is known as a traditional popular crop, which is mainly processed for seeds. However, the by‐products (49 times the amount of seeds) were disposed directly into the field as waste. In this study, potential values of seed‐used pumpkins’ by‐products (SUPBs, peel and pulp) as food resource were investigated. Physico‐chemical, nutritional, and aroma profile of ten varieties of SUPBs were characterized, and variety differences were also distinguished. Peel “a*” value, water, fructose, crude fat, sucrose, and Ca contents were the 6 characteristic indicators of SUPBs which screened through correlation analysis, principal component analysis (PCA), and PCA‐X model. Comprehensive evaluation of physico‐chemical, nutritional, and aroma profile, four varieties by‐products (Jf8#, Nf8#, Rbf#, and Rf9#) were always characterized into Cluster Ⅰ. Other varieties were classified into Cluster Ⅱ based on aroma profile. However, two varieties by‐products (Db1# and Xn1#) presented significant differences from others (Db2#, Db3#, Db4#, and Myxc2#) in physico‐chemical and nutritional indices, they were classified as Cluster III and IV, respectively. Db1# had the highest nutritional value of soluble solid (11.78 ºBx), pectin (1,166.15 mg/ 100 g), total carotenoid (19.57 mg/ 100 g), and total sugar (13.69 g/ 100 g). Among all the SUPBs, Db1# had a relatively higher nutritional value, which was suitable as food resource for deep processing.

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

“…About 0.20 g of each sample was added to a 50 ml test tube, then 2 ml of 6 mol/L HCl and 25 ml of distilled water were poured into the tube, which was placed in a 96°C water bath for 2 h. Afterwards, 2 ml of 6 mol/L NaOH was added to the mixture, followed by 15 min centrifuging (3500× g , 4°C) with a centrifuge (3K15, sigma, Germany). The supernatant was diluted to 50 ml with distilled water (Chen et al, 2019). In terms of monosaccharides, approximate 0.5 g of carrot sample was extracted with 50 ml distilled water in an ultrasonic bath (40 kHz, 100 W, 25°C) for 1 h, followed by certificating at 10,000× g for 30 min.…”

“…, Germany). The supernatant was diluted to 50 ml with distilled water (Chen et al, 2019). In terms of monosaccharides, approximate 0.5 g of carrot sample was extracted with 50 ml distilled water in an ultrasonic bath (40 kHz, 100 W, 25°C) for 1 h, followed by certificating at 10,000× g for 30 min.…”

“…Afterward, the organic layer was collected under a sub-light condition, which was then evaporated to dryness by a rotary vacuum evaporator at 30°C. The residue was dissolved in n-hexane and the final volume was 10 ml (Chen et al, 2019).…”

Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

“…TCCs were measured by the UV–visible spectrophotometer (UV1800, Shimadzu Co. Ltd, Kyoto, Japan) at 450 nm against standard solution ( n ‐hexane–BHT; w/w, 1000:1) as a blank. The results were calculated by the concentration of β‐carotene in hexane and expressed as grams per kilogram DB 19 …”

Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

“…Seed-used pumpkin is a traditional, well-known crop mainly processed for seeds, about 50% portion of this crop is wasted directly in the fields, in the shape unused portion of peel and flesh. On the other hands pumpkin when cultivated for household consumption and industrial processing, seeds are usually wasted as bio waste material (Chen et al, 2019).…”