Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather
2020
Seymen, S. | Ozcan-Sinir, G. | Copur, O.U.
Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study to produce jam, marmalade and fruit leather from pumpkin (Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg/kg) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg/kg) and jam (17.56 mg/kg), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 mug gallic acid equivalent (GAE) 100 g/dw, respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mumolTrolox equivalent (TE) g/dw.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños