The influence of processing and storage conditions on quality parameters of pumpkin puree

Kampuse, Solvita; Tomsone, Lolita; Kļava, Dace; Ozola, Liene; Galoburda, Ruta

doi:10.22616/foodbalt.2019.013

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…Process was transferred from the deep blue color to pink as the oxidized dye (l-a ascorbic acid is oxidized to dehydroascorbic acid) with a 2, 6-dichlorophenol-indophenol indicator (Zhou et al, 2017). Results were expressed in mg/100 g. The carotenoids evaluation was achieved according to the HOLM methodology by a UV spectrophotometer (754 PC, China) at 440 nm (Kampuse et al, 2019). Results for carotenoids were expressed in μg/g.…”

Section: Ascorbic Acid and Carotenoidsmentioning

confidence: 99%

“…The total phenolic contents (TPC) of the samples were determined using standard Folin-Ciocalteu (FC) reagent assay (Kampuse et al, 2019). 2 g of jam samples were extracted and centrifuged at 10,000 rpm/min for 15 min at 4 °C.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…The quantity of total phenolic contents was increased from 27.1 mg/100 g in the control sample at the beginning of the experiment, to 35.2 mg/100 g after 12 months of storage, and no significant increase or change was observed in the jam sample produced from pumpkin treated with calcium carbonate and those exposed to irradiation or even those treated with the combination of calcium carbonate and irradiation during storage periods. Kampuse et al (2019) reported that total phenol content (TPC) of pumpkin puree during 26-week storage with different method (sterilized, frozen, vacuum-cooked stored at room temperature, and vacuum-cooked stored at 4 ± 2 °C.) was increased by 63.7%, on average, during storage.…”

Section: Bioactive Componentsmentioning

confidence: 99%

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Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

2022

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This study was to investigate the effects of combination of calcium carbonate with irradiation technique on quality characteristics, nutritional values, bioactive components, microbiological loading, and sensory evaluation of pumpkin jam during storage period for 12 months. Pumpkin jam samples were treated with calcium carbonate 1% (CCS), irradiation (2 kGy) and the combination of CCS + 2 kGy. The results indicated that the CCS + 2 kGy treatment significantly helped in retaining ascorbic acid content, which established a little decrease. CCS and CCS + 2 kGy treatments reported similar values for carotenoid contents. Whereas, CCS + 2 kGy treatment showed the highest total flavonoid content. The application of CCS + 2 kGy treatment also reduced the microbial growth for total aerobic plate, yeast and mold counts. The degree of color was higher recorded for CCS treatment, while CCS + 2 kGy treatment gained the highest scores for texture, flavor, taste, and overall acceptability at the end of the storage period. Overall the results pertained that the use of Gamma irradiation combined with calcium carbonate prolonged the shelf life of the pumpkin jam by reduced the microbial load, maintained the quality characterizes, nutritional values, bioactive components, and consumer acceptability of pumpkin jam during storage.

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Section: Ascorbic Acid and Carotenoidsmentioning

confidence: 99%

Section: Total Phenolic Contentmentioning

confidence: 99%

Section: Bioactive Componentsmentioning

confidence: 99%

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Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

2022

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Targeted fermentolysis of pumpkin pulp as a tool for developing the quality of semi-finished products

Rozhnov,

Shkolnikova,

Abbazova

et al. 2024

Vestn. Voronež. gos. univ. inž. tehnol.

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Effective processing of agricultural products using biotechnology methods is one of the global trends in the development of agriculture and the food industry. The use of pumpkin pulp in food formulations increases their biological value due to the micronutrient β-carotene contained in it, reduces the cost of products and increases shelf life. The main goal of the study was the selection of enzyme preparations and conditions for their use to improve the quality of the semi-finished product from pumpkin pulp Cucurbita spp. Fresh pumpkin fruits from the 2020-2023 harvest were used as research objects. consumer maturity level. It has been established that the gelatinization temperature of pumpkin starch lies in the range from 65 to 75 °C for all studied pumpkin varieties. When the heating temperature rises above 75 °C, the process of starch boiling begins, which is accompanied by a decrease in the viscosity of pumpkin puree. It has been shown that the most suitable enzyme preparations for targeted enzymolysis of the starchy part of pumpkin puree are α-amylase preparations Termamyl SC and Amylorizin at a dosage of 25 units amylolytic activity/g of raw material, ensuring complete hydrolysis of starch within 40–55 minutes. As shown by the results of a tasting analysis, after enzymolysis with amylolytic enzyme preparations, the taste of raw vegetables and the unpleasant starchy taste noted in native pumpkin puree became practically imperceptible, which proves the effectiveness of the proposed method of directed enzymatic lysis for improving the quality of the semi-finished product from pumpkin pulp. The presented research results make it possible to create the prerequisites for the industrial technology of processing pumpkin into semi-finished products with high nutritional and biological value due to low temperature effects on native raw materials, which will improve the organoleptic properties of the finished product, as well as preserve pumpkin carotenoids during processing

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Physicochemical and Rheological Properties of Non-Fat Ice Cream

Silantjeva

Zagorska

Galoburda

2022

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.

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The influence of processing and storage conditions on quality parameters of pumpkin puree

Cited by 3 publications

References 18 publications

Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

Targeted fermentolysis of pumpkin pulp as a tool for developing the quality of semi-finished products

Physicochemical and Rheological Properties of Non-Fat Ice Cream

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