Abstract
When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C . Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.
Highlights
The gradually increasing water and air pollution with organic compounds (Dąbrowska, 2013) and extremely rapid pace of life trigger the development of such civilization diseases as cancer, arterial hypertension and atherosclerosis, and have become a serious concern in society
This paper shows the possibility of production of puree, puree juices and cloudy pumpkin juices containing Japanese quince and strawberries
Physical and chemical properties, including viscosity of pumpkin puree, puree juice and cloudy juices enriched with Japanese quince and strawberries, before and after three-month
Summary
The gradually increasing water and air pollution with organic compounds (Dąbrowska, 2013) and extremely rapid pace of life trigger the development of such civilization diseases as cancer, arterial hypertension and atherosclerosis, and have become a serious concern in society. More and more people are becoming interested in healthy food, and consumers often deliberately choose food products, including vegetables, which are characterized by high nutritive and biological value. There is a constant tendency to search for raw materials and processed food products rich in valuable components and featuring good organoleptic (flavour) properties. Pumpkin is one of the fruit vegetables underrated both by the consumer and producer of food products. Pumpkin can be a healthy ingredient of a number of dishes and food products (Nawirska-Olszańska et al, 2011; 2012). The fruit of pumpkin (Cucurbita maxima Duch.) constitutes an available, low-calorie raw material for food processing that is rich, first of all, in carotenoids. In order to solve this issue, pumpkin is mixed with other raw materials having better sensory properties as well as chemical composition
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