Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums

Abstract

Abstract For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it wi th high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher th an the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability eff ect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In t erms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.Key words: sweet-pumpkin, paste, sweet-pumpkin latte