Al-Barbary, F., Khalefa, A., Mohamed, S., Abdel-Rahman, E. (2011). EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS. Journal of Food and Dairy Sciences, 2(10), 555-567. doi: 10.21608/jfds.2011.81979
F. S. Al-Barbary; A. H. Khalefa; Safaa A. Mohamed; E. A. Abdel-Rahman. "EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS". Journal of Food and Dairy Sciences, 2, 10, 2011, 555-567. doi: 10.21608/jfds.2011.81979
Al-Barbary, F., Khalefa, A., Mohamed, S., Abdel-Rahman, E. (2011). 'EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS', Journal of Food and Dairy Sciences, 2(10), pp. 555-567. doi: 10.21608/jfds.2011.81979
Al-Barbary, F., Khalefa, A., Mohamed, S., Abdel-Rahman, E. EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS. Journal of Food and Dairy Sciences, 2011; 2(10): 555-567. doi: 10.21608/jfds.2011.81979
EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS
Four Egyptian pumpkin (Cucurbita moschata) cultivars namely: Qena, Edwa, Kafr-Saad and Kafr-El-Batikh were used in this study. The objective of this study was carried out to evaluate physical properties, chemical composition, mineral contents, beta-carotene as well as ascorbic acid contents of the fruits. Beside, preparation and evaluation of pumpkin flour, pumpkin marmalade and Qamar El-Din sheets product containing 10, 20 and 30% of pumpkin pulp. From physical properties data, there are differences in fruit shapes and weight of seeds per fruit among the studied cultivars.
The pulp constituted ranged from 70 to 71.53%; peel from 26.49 to 27.99% and seed from 0.27 to 1.67% of fruits weight. The moisture content of fruits ranged from 91.33 to 94.88%, crude protein content from 0.60 to 1.35%; crude fat from 0.14 to 0.15%; crude fiber from 0.34 to 0.55%; Ash content ranged from 0.45 to 0.90% and carbohydrate from 3.59 to 5.68% (on wet weight basis).
The mineral salts analysis indicated that pumpkin fruits are rich source of potassium (K) which ranged from 2350 to 2540 mg/100g on dry weight. Beta-carotene content ranged from 18 to 106 mg/100g (on dry weight basis) while, Vitamin C content ranged from 2.3 to 29.7 mg/100g of fresh fruits.
Chemical composition of the prepared pumpkin flour indicated its high contents of protein, ash and crude fibers and could be a good complement for wheat flour as well as its used as a source of beta-carotene and yellow color supplement in bakery products. The highly organoleptic evaluation of the prepared pumpkin marmalade could be encourage to use this crop for producing marmalade, jams and preserves as a good application. An acceptability of panelists with no significant differences in taste and flavor between control and Qamar El-Din sheets product containing 10% of pumpkin pulp and could be produce this famous product in Arabic countries with lower price as well as find an other new use for pumpkin fruits.
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