Physicochemical and Quality Properties of Pumpkin (Cucurbita moschata Duch.) Jam, Marmalade and Fruit Leather


Seymen S., Ozcan-Sinir G., ÇOPUR Ö. U.

PHILIPPINE AGRICULTURAL SCIENTIST, vol.103, no.3, pp.275-281, 2020 (SCI-Expanded) identifier

  • Publication Type: Article / Editorial Material
  • Volume: 103 Issue: 3
  • Publication Date: 2020
  • Journal Name: PHILIPPINE AGRICULTURAL SCIENTIST
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA)
  • Page Numbers: pp.275-281
  • Bursa Uludag University Affiliated: Yes

Abstract

Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was 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 mu g gallic acid equivalent (GAE) 100 g dw(-1), respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mu mol Trolox equivalent (TE) g dw(-1).