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Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

Author

Listed:
  • L. C. O. Santos Jr
  • Vanessa Simão
  • Júlia Almeida
  • Ana Carolina Moura de Sena Aquino
  • Eduardo Carasek
  • Edna Regina Amante

Abstract

Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 101) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

Suggested Citation

  • L. C. O. Santos Jr & Vanessa Simão & Júlia Almeida & Ana Carolina Moura de Sena Aquino & Eduardo Carasek & Edna Regina Amante, 2017. "Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)," Journal of Agricultural Science, Canadian Center of Science and Education, vol. 9(10), pages 234-234, September.
    • Handle: RePEc:ibn:jasjnl:v:9:y:2017:i:10:p:234
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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