Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

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 × 10 1 ) 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.

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

“…ese values are identical to the value we set for the Waltham variety. Santos et al [24] analyzed the Menina brasileira variety and found a total average carotenoid content of 24.80 mg/100 g FM. is value is less than three times the value we found for the Orange variety.…”

A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

“…Among the most requested fruits is pumpkin due to its high agricultural productivity worldwide, cheapness, high added value, and various possibilities of cooking [ 3 ]. Pumpkin is of great interest in human nutrition due to the high amounts of carotenoids (β-carotene, lutein, and lycopene), polyphenols, flavonoids, pigments, polysaccharides, sterols, proteins, peptides, macro elements, micro elements (iron, iodine, zinc, copper, and selenium), and vitamins [ 4 , 5 ].…”

“…Unsweetened pumpkin and quince puree can be consumed as such or used as intermediate products, allowing the consumers worldwide to adjust the meal to their personal needs. It can be used in pastries, ice creams, sorbets, jam, and marmalade or in the beverage industry to create original cocktails, beers, and other drinks [ 3 ].…”

Utilization of Date Palm (Phoenix Dactylifera L.) in the Making of Low-fat Pumpkin (Cucurbita Moschata Duchesne) Ice Cream

“…Pumpkin is a high productivity vegetable cultivated around the world; it is rich in a variety of nutrients, such as phenolic, flavonoid, and carotenoid compounds, minerals, and vitamins. Pumpkin has a long shelf life, low calories, and high fiber in its pulp and seeds (Santos et al, 2017). Pumpkin contains carotenoid compounds in the form of α-carotene and β-carotene.…”

“…Pumpkin can contribute to the visual appeal of food as a natural yellow or orange colorant (Rantono et al, 2015). Pumpkin is known to have antioxidant properties because it contains carotenoid compounds, especially β-carotene, as a precursor of vitamin A (Santos et al, 2017). However, carotenoids can be easily damaged and degraded in high temperatures (Mulia et al, 2018).…”