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


Seymen S., ÖZCAN SİNİR G., ÇOPUR Ö. U.

Philippine Agricultural Scientist, vol.103, no.3, pp.270-276, 2020 (Journal Indexed in SCI Expanded)

  • Publication Type: Article / Technical Note
  • Volume: 103 Issue: 3
  • Publication Date: 2020
  • Title of Journal : Philippine Agricultural Scientist
  • Page Numbers: pp.270-276

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 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.