Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)

Silva, Maria de Fátima Gomes da; Sousa, Paulo Henrique Machado de; Figueiredo, Raimundo Wilane de; Gouveia, Sandro Thomaz; Lima, Joílson Silva

doi:10.5935/1806-6690.20190047

Cited by 9 publications

(6 citation statements)

References 2 publications

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“…The average color values (L*, a*, b*) of the freshly cooked microwaved samples (50.98, 10.91, and 50.96 respectively) were higher than those of microwaved samples previously reported by Silva et al (2019), which averaged 38.22, 4.6, and 11.3, respectively. However, other means of cooking C. moschata show a range that encompasses the values shown in this study (de Almeida et al, 2019;Gajewski et al, 2008;Silva et al, 2019). Regarding L* value, UFTP 22 (56.74) was significantly higher than all other accessions.…”

Section: Fresh Cooked-quality Parameterssupporting

confidence: 63%

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Moreno,

Sims,

Odabasi

et al. 2023

Journal of Food Science

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Cucurbita moschata, commonly known as squash or pumpkin, is a member of the Cucurbitaceae family originating from Central America. This species is regarded as heat tolerant and disease resistant and is commonly used in breeding programs. Calabaza (wintersquash) is an emerging market type of C. moschata with increasing popularity in the United States; however, limited research has been conducted to understand how sensory qualities influence consumers’ acceptability and willingness to pay (price). This study compared the sensory perception of C. moschata accessions grown in the continental southeastern United States with their physical and chemical properties using squash prepared from fresh and frozen states. The eight accessions investigated included five hybrids of calabaza from the University of Florida (University of Florida Tropical Pumpkin #), two commercial cultivars of calabaza (La Estrella and Soler), and one butternut squash cultivar (Waltham). The evaluation of fresh calabaza revealed significant differences in consumer preference among cultivars in addition to correlations with sensory attributes. UFTP8 and UFTP24 received the highest ratings, whereas UFTP38 and ‘La Estrella’ were rated lowest. Interestingly, the evaluation of frozen calabaza revealed UFTP8 and ‘Waltham’ Butternut squash as the highest in ranking, while UFTP38 and ‘La Estrella’ retained the lowest ranking. Consumer ratings of fresh samples revealed positive correlations between overall liking, sweetness liking, and texture liking with willingness to pay and soluble solids content (SSC). For calabaza intended for the frozen market, the color, hardness, and SSC were identified as the most significant parameters impacting willingness to pay. These results show how quality attributes can play a crucial role in consumers perception of quality and significantly influence their reported willingness to pay.Practical ApplicationProducers and breeders can use positively correlated attributes as indicators of overall liking and to determine pricing for C. moschata products.

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Section: Fresh Cooked-quality Parameterssupporting

confidence: 63%

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Moreno,

Sims,

Odabasi

et al. 2023

Journal of Food Science

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“…Similarly, VMW treatment reduces TPC of pumpkin (Silva et al, 2019) compared to raw, but less than boiling, steaming or microwave treatment, and the TPC reduction enlarges with an increase in microwave power (Zielinska et al, 2018). Although PL treatment resulted in the lowest TPC, it increased the antioxidant activity of WB (Table 3).…”

Section: Polyphenol Oxidase Total Phenolic Content and Antioxidant Activity Of Pre-processed Branmentioning

confidence: 97%

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Habuš

Golubić

Pavičić

et al. 2021

Food Bioprocess Technol

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3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77-92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Preprocessing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.

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“…In the European Union, Italy represents the second producer (0.6 Mtons) after Spain (0.7 Mtons) 15 . Regarding effects of different cooking techniques on pumpkin, Silva et al 16 . reported that sous vide cooked pumpkin had lower consumer acceptance for flavor, texture and overall acceptability compared to traditional cooking techniques due to the greater cooking time.…”

Section: Introductionmentioning

confidence: 99%

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

et al. 2020

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BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and legume servings per day. Often, these products are eaten cooked, resulting in organoleptic and nutritional changes. Vacuum cooking is gaining attention as an alternative cooking technique, due to its ability to preserve or even enhance sensory and healthy properties of food. Its household application is, however, poorly explored. In this work, the effect of vacuum cooking, performed with a new patented system, was studied for the first time on pumpkin cubes and compared to sous vide and traditional steam cooking, through a multidisciplinary approach. RESULTS All the cooking treatments damaged pumpkin microstructure, leading to cell separation and plasmolysis; vacuum cooking was the most aggressive method, as confirmed by texture softening. Vacuum cooking was also the method with less impact on pumpkin color, in relation to the largest extraction of some classes of carotenoids from the broken cells. Significant polyphenol extraction, especially of gallic acid and naringenin, was instead observed for sous vide and steamed pumpkins. The total antioxidant activity, ascribable to the effect of both carotenoids and polyphenols, resulted enhanced after cooking compared to raw one mainly for cook vide samples, followed by steamed and sous vide ones. CONCLUSIONS Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry

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Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)

Cited by 9 publications

References 2 publications

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

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