Development of fermented pumpkin porridge as a meal replacement

Abstract

This study was performed to investigate the effects on addition rate of dried pumpkin leaf and seed to pumpkin porridge, as well as to examine the quality characteristics of fermented pumpkin porridge. For enzyme activities amylase and protease from fermented pumpkin porridge were examined. Fermented pumpkin porridge was prepared with different amount of pumpkin leaf and seed powder in the ratio of 0.25, 0.5, or 1.0% according to the quantity of porridge. With an increase in the quantity of fermented pumpkin leaf and seed powder added, the carbohydrate and crude protein contents of pumpkin porridge increased, whereas the crude lipid contents decreased. The total sugar contents in the control sample (without fermented pumpkin powder) was higher (26.23±2.15%) than that of the others (18.31-19.05%). Major free sugars in the samples were sucrose, glucose and fructose. The total free sugar contents in the control samples was higher (36.54±1.41%) than that in the other samples containing fermented pumpkin porridge powders. The Hunter's L, a, and b value decreased as the contents of fermented pumpkin leaf and seed powder increased. Our results reveal that, adding fermented pumpkin leaf and seed powder could improve the quality of pumpkin porridge and addition of 1% powder is optimal.

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

“…According to a consumer survey in 2019, the most mentioned porridge varieties were pumpkin porridge (38.8%), abalone porridge (31.4%), and vegetable porridge (25.5%), indicating that consumers have the highest preference for pumpkin porridge [32]. Pumpkin belongs to Cucurbitaceae and is rich in dietary fiber, carotenoid compounds, β-carotene, proteins, vitamin A, vitamin E, and other nutrients [33,34]. The intake of these nutrients in significant amounts enhances immune function and reduces the risk of heart disease and cancer [34].…”

“…The intake of these nutrients in significant amounts enhances immune function and reduces the risk of heart disease and cancer [34]. These health benefits have prompted increasing interest in pumpkin as a functional ingredient, and these advantages are recognized not only in South Korea but also globally [33][34][35]. With the continued growth of the instant porridge market and the added functional benefits of pumpkin, the market potential for instant pumpkin porridge needs to be explored.…”