Abstract
Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 101) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.
Highlights
Pumpkins occupy a prominent place among vegetables due to its high productivity worldwide, in addition to cooking versatility, richness of nutrients, phenolic compounds, antioxidant activity, properties against cancer and sterols that convert into vitamin D stimulating cell differentiation
The pumpkin (Cucurbita moschata) is a raw material of low acidity which was proven in this work
It was concluded that the sterilization method was efficient.The applied process is delineated to reach at least 12 log spore reduction of the pathogen Clostridium botulinum (Awuah, Ramaswamy, & Economides, 2007; Leadley, Tucker, & Fryer, 2008; Arias-Mendez, Vilas, Alonso, & Balsa-Canto, 2014)
Summary
Pumpkins occupy a prominent place among vegetables due to its high productivity worldwide, in addition to cooking versatility, richness of nutrients (carotenoids, vitamins, aminoacids etc.), phenolic compounds, antioxidant activity, properties against cancer and sterols that convert into vitamin D stimulating cell differentiation. They have a long shelf life, low calories, large amount of fiber in the pulp and seeds and few solids(Caili et al, 2007; Gliemmo, Latorre, Gerschenson, & Campos, 2009; Jacobo-Valenzuela, Maróstica-Junior, Zazueta-Morales, & Gallegos-Infante, 2011; Nawirska-Olszanska, Biesiada, Sokol-Letowska, & Kucharska, 2014).
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