Enhancing the texture and nutritional value of pumpkin dessert/jam through vacuum impregnation pre‐treatment with calcium and vitamin D3

Abstract

AbstractThis study involved fortifying pumpkin slices with calcium and vitamin D3 using vacuum impregnation (VI) pre‐treatment and assessing the quality characteristics of the resulting desserts/jams. Slices were subjected to immersion or VI pre‐treatments for 30, 60, and 90 min in a solution containing calcium oxide and vitamin D3. Calcium ions contributed to the hardness of desserts, with VI reducing processing time. The highest impregnated calcium (58.17 mg/100 g fw) and vitamin D3 contents (6.02 mg/100 g dm) were determined in slices pre‐treated by VI for 90 min. VI was more effective than immersion in terms of calcium and vitamin D3 transition into pumpkin tissues. Scanning electron microscope (SEM) images indicated that calcium oxide particles were noticeable in slices pre‐treated by VI. Immersing fruit slices for 90 min produced desserts with a textural hardness of 11.04 N, while VI pre‐treatment for the same duration increased their hardness value to 18.92 N. Desserts produced with VI‐pre‐treated slices exhibited superior texture and sensory attributes, with no adverse taste resulting from calcium oxide. In conclusion, VI pre‐treatment shows significant potential for the industrial production of desserts/jams with enhanced structural integrity for fruits.