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Naser,, M., Amin, W., Siam, M. (2002). QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS. Journal of Food and Dairy Sciences, 27(8), 5411-5420. doi: 10.21608/jfds.2002.256300
M. A. Naser,; Wafaa A. Amin; M. A. Siam. "QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS". Journal of Food and Dairy Sciences, 27, 8, 2002, 5411-5420. doi: 10.21608/jfds.2002.256300
Naser,, M., Amin, W., Siam, M. (2002). 'QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS', Journal of Food and Dairy Sciences, 27(8), pp. 5411-5420. doi: 10.21608/jfds.2002.256300
Naser,, M., Amin, W., Siam, M. QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS. Journal of Food and Dairy Sciences, 2002; 27(8): 5411-5420. doi: 10.21608/jfds.2002.256300

QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS

Article 4, Volume 27, Issue 8, August 2002, Page 5411-5420  XML PDF (1.08 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2002.256300
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Authors
M. A. Naser,1; Wafaa A. Amin1; M. A. Siam2
1Horticul. Crop. Res. Processing Dept., Food Technol. Inst., (ARC) Sabahla, Alex., Egypt.
2Food Scle. And Techno!. Dept., Fac. Of Agric.Alex.Univ. Alex., Egypt
Abstract
Pumpkin plant (Cucurbita moschata) is one of the tropical and subtropical
crops. It j~ only used by some Egyptians to prepare some sweet products. Therefore
current research aimed to extend the utilization of such crop in preparing some
industrial food products such as juice, compote, sheet and jam, It was found that fruits
of this plant were large in size and consisted of 4.75% rind or peel, 81.3% pulp, 3.9%
seeds and 10.05% funicular. The pulp of this iruit had 89.53% moisture, 0.27% crude
ether extract. 1.2% crude protein, 1.3% crude fiber, 0.8% ash and 6.9% nitrogen free
extract on wet basis in addition to a considerable concentration of ~·carotene (19.60
mg/100g). low content of both ascorbic acid (9.30 mg/100g) and pectin (0.26%).
Physicochemical characteristics of pumpkin pulp products differed according to their
r~cipes and preparation methods. The sensory properties of these products Guice,
compote. sheet and jam) were moderately acceptable by panelists. Addition of either
an orange or mango essences increased the acceptability of such products. Also, the
pumpkin juices prepared by blending either 20% natural mango or an orange juice
was highly acceptable. During storage for six months at room temperature (20±2°C),
only marked successive reduction in the ascorbic acid of such products was recorded
while the other studied quality parameters were slightly affected.
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