MORPHOLOGY AND SENSORY EVALUATION OF TRADITIONAL PRODUCTS FROM DIFFERENT LANDRACES OF PUMPKIN (CUCURBITA SPP.)

<span style="color: #111111;"><span style="font-size: 9px;"><div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 339.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><table style="height: 461px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="461" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 339.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span><span style="font-size: 10.0pt; color: black; background: white;">The goal of study was analysis of morphological characteristics and organoleptic attributes of traditional food products from the pulp of regional varieties of pumpkin (<em style="mso-bidi-font-style: normal;">Cucurbita</em> spp.).</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">For experimental purposes we used a landrace from Ukraine (A) and 5 landraces from Serbia (B, C, D, E and F).</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">For the fruit of all landraces were determined by the average weight of fetuses in the range 1025.0 g (F) - 7680.0 g (B), stem weight 3.35 g (F) - 25 g (B), pulp weight 668.15 g</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">(F) - 6351.10 g (B), placental weight of 90.47 g (E) - 515.50 g (B), <a name="_GoBack"></a>seed weight 44.55 g (F) - 277.80 g (B) and mass exocarp</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black;">124.20 g (E) - 471.70 g (B).</span></span><span><span style="font-size: 10.0pt; color: black;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">The dry matter content of flesh were determined in the range 7.8 to 11.6 %.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">The total weight of the fruit pulp was determined by weight in the range of 65.19 up to 88.50 % and the proportion of seed weight in the range of 1.65 to 6.58 %.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">Differences between genotypes were determined by the texture attributes of dry pulp of selected landraces using an electron microscope.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">For the sensory evaluation by traditional technology, we drafted three food products from the pulp of each landraces and mash, roast flesh, and baked rolls (traditional name strudel).</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">All products have been heat-treated by boiling (slurry at 100 &deg;C) and baked at 200 &deg;C.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">Organoleptic evaluation of samples, we identified significant differences between rated landrace in perceptions of color, texture, consistency, hardness, juiciness, flavor, aftertaste, swallowed, sweetness, acidity, smell and overall impression.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">Experimental results of morphological analysis, we evaluated the descriptive statistics and the relationship between the characters were determined by linear correlations.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;Sensory analysis</span></span><span><span style="font-size: 10.0pt; color: black; background: white;"> were evaluated by scaling and ranking methods.</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">In general, we identified the best organoleptic properties in the landraces originating from Serbia (C).</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">&nbsp;</span></span><span><span style="font-size: 10.0pt; color: black; background: white;">The results confirmed significant differences between test landrace in morphological and organoleptic characteristics.<br /><br /><span style="color: #111111; font-size: 9px;"><strong>doi:10.5219/137</strong></span></span></span></p></div></td></tr></tbody></table></div></span></span>