Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content

Konopacka, Dorota; Seroczyńska, Anna; Korzeniewska, Aleksandra; Jesionkowska, K.; Niemirowicz-Szczytt, K.; Płocharski, W.

doi:10.1016/j.lwt.2009.08.012

Cited by 32 publications

(28 citation statements)

References 16 publications

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“…The ascorbic acid daily intake recommended in packaged food is 45 mg. For this reason, the consumption of 35 g of achojcha flour may be necessary to cover these requirements [33]. The carotenoid content (1.23 mg β-CE/100 g) was lower than the report for other Cucurbitaceas (10 to 20 mg β-CE/100 g) [34].…”

Section: Extractsmentioning

confidence: 99%

Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them

Rivas¹,

Vignale²,

Ordóñez³

et al. 2013

FNS

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There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectrophotometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composition by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid--carotene methods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All preparations obtained with fresh and dried fruits showed AOA with SC 50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC 50 values of 40 µg GAE/mL). The fresh fruits and flour showed nutraceutical characteristics that are demanded by functional food and could be used as dietary supplement.

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Section: Extractsmentioning

confidence: 99%

Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them

Rivas¹,

Vignale²,

Ordóñez³

et al. 2013

FNS

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“…Similar dependencies were noted in the reported study. In turn, Konopacka et al [2010] found that mean dry matter content accounted for 11.4 % in Justynka F1 cv., which is also consistent with the results obtained in the present study. The results of analyzes of hybrids 771 and 774 have not been previously reported in the literature.…”

Section: Resultsmentioning

confidence: 94%

“…The novel cultivars are characterized by higher contents of dry matter, saccharides, carotenoid compounds, vitamin C, protein, and minerals [Niewczas & Mitek, 2007;Niewczas et al, 2005]. In addition, their fruits are smaller, which makes their culinary and industrial utilization easier [Korzeniewska et al, 2004;Konopacka et al, 2010;Sojak & Głowacki, 2010]. Fruits of these novel cultivars do not have the empty case in the seed core, which increases their resistance to damages, e.g.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

Niewczas¹,

Mitek²,

Korzeniewska³

et al. 2014

Pol. J. Food Nutr. Sci.

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Only two cultivars of pumpkin: Melon Yellow and Bambino were cultivated in Poland for a long time. Novel cultivars of this species are a significantly more valuable raw material than the old ones. The objective of this study was to characterize four novel cultivars of pumpkin in terms of yielding, weight and size of fruits, contents of dry matter and extract, pH value, and to compare them with conventionally-grown cultivar Bambino. The study demonstrated a signifi cant effect of the season on yielding, weight and size of fruits, as well as fl esh color and chemical composition. The new hybrids and cultivars (771, 774 and Justynka F 1 ) were characterized by considerably higher contents of dry matter and extract compared to Karowita and Bambino cultivars. Over 12 weeks of pumpkin fruits storage, no signifi cant changes were observed in contents of dry matter and extract.

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“…Simbol * dan ** menandakan kelompok yang berbeda nyata Pengembangan produk baru diperlukan penekanan pada parameter sensoris yang pentingdan menentukan penerimaan produk tersebut. Sebagai contoh, Konopacka et al (2010) ). Berkaitan dengan penelitian ini, komposisi sari labu kuning ≥90 mL dalam emulsi memberikan pengaruh yang lebih baik terhadap penerimaan konsumen pada parameter tekstur dibandingkan emulsi dengan komposisi sari labu yang lebih rendah.…”

Section: Gambar 3 Hasil Uji Hedonik Teksturunclassified

Penerimaan Panelis Dan Sifat Kimiawi Emulsi Labu Kuning Dan Fraksi Olein Sawit

Rahmadi

Puspita

Agustin

et al. 2015

jtip

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This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF- RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v) (v/v). Characteristics of the product were sweet, sour, not b itter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β-carotene was found at the highest (341.83 mg/L) from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L). Product was acidic with a pH of 3.6±0.1 and with vitamin ABSTRAK1Penelitian ini bertujuan membuat produk emulsi pangan kaya karotenoid dengan bahan utama labu kuning dan fraksi olein dari minyak sawit merah (FO-MSM). Penelitian ini dilakukan dalam dua tahap. Tahap pertama ditunjukkan untuk menentukan formulasi terbaik berdasarkan penerimaan konsumen. Penelitian tahap ini dilakukan dengan Rancangan Acak Lengkap satu faktor. Faktor yang digunakan adalah komposisi labu kuning dan 95:5, 90:10, 85:15, 80:20, dan 0:100 (v/v). Pada tahap selanjutnya, dilakukan analisis kimia yang terdiri dari analisis karoten menggunakan HPLC, asam lemak bebas, pH, vitamin C, dan bilangan peroksida. Analisis kimia dilakukan pada produk sari labu terpilih, produk dengan 100 mL labu kuning, produk dengan 100 mL FO-MSM, dan produk tanpa labu dan FO-MSM (kontrol) sebelum dan sesudah masa penyimpanan selama 2 bulan, kecuali untuk analisis HPLC. Panelis memilih satu produk terbaik yaitu komposisi 90 mL labu kuning dan 10 mL FO-MSM yang diencerkan 1:4 (v/v). Karakteristik produk adalah manis, asam, tidak pahit, tidak beraroma mentah, dan tidak beraroma tengik. Produk emulsi tersebut memiliki kandungan trans -β-karoten sebesar 141,65±0,47 mg/L atau setara dengan 237 UI aktivitas vitamin A/mL. Kandungan trans-β-karoten tertinggi (341,83 mg/L) ada pada sari labu kuning, sementara MSM memiliki kandungan trans -β-karoten terendah (41,2 mg/L). Produk bersifat asam dengan pH 3,6±0,1 dengan kandungan vitamin C sebesar 13,2±1,2 mg/100 g produk. Keasaman dan kadar vitamin C cenderung tetap stabil selama masa penyimpanan selama 2 bulan. Bilangan peroksida dari produk emulsi adalah 0,8 mEq oksigen/kg dan bilangan asam lemak bebas berada pada kisaran 1,59-1,73%, juga tidak mengalami perubahan nyata setelah disimpan selama 2 bulan.

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Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content

Cited by 32 publications

References 16 publications

Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them

Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

Penerimaan Panelis Dan Sifat Kimiawi Emulsi Labu Kuning Dan Fraksi Olein Sawit

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Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content

Cited by 32 publications

References 16 publications

Nutritional, Antioxidant and Anti-Inflammatory Properties of &lt;i&gt;Cyclanthera pedata&lt;/i&gt;, an Andinean Fruit and Products Derived from Them

Nutritional, Antioxidant and Anti-Inflammatory Properties of &lt;i&gt;Cyclanthera pedata&lt;/i&gt;, an Andinean Fruit and Products Derived from Them

Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

Penerimaan Panelis Dan Sifat Kimiawi Emulsi Labu Kuning Dan Fraksi Olein Sawit

Contact Info

Product

Resources

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Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them

Nutritional, Antioxidant and Anti-Inflammatory Properties of <i>Cyclanthera pedata</i>, an Andinean Fruit and Products Derived from Them