Research Note: Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather
Abstract
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-1) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg-1) and jam (17.56 mg kg-1), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 µg gallic acid equivalent (GAE) 100 g dw-1, respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 µmol Trolox equivalent (TE) g dw -1.
Source or Periodical Title
The Philippine Agricultural Scientist
ISSN
0031-7454
Page
275-281
Document Type
Article
Frequency
quarterly
Physical Description
illustrations
Language
English
Recommended Citation
Seymen, Sezin; Ozcan-Sinir, Gulsah; and Copur, Omer Utku, "Research Note: Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather" (2021). Journal Article. 3977.
https://www.ukdr.uplb.edu.ph/journal-articles/3977
En – AGROVOC descriptors
CUCURBITA MOSCHATA; CUCURBIT VEGETABLES; PUMPKINS; NUTRITIVE VALUE; FOOD COMPOSITION; CHEMICOPHYSICAL PROPERTIES; PHENOLIC CONTENT; HMF; TANNINS; PRODUCT QUALITY; FRUIT PRODUCTS; JAMS; MARMALADES; FRUIT LEATHERS; TURKEY
