Pumpkins (Cucurbita moschata) are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural (HMF) formation, CIE-L*a*b* color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27°, 37° and 47°C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b* coordinate, Lightness, Chroma, and hue lessened linearly as a* coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy (kj mol-1) were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a* coordinate, b* coordinate, Chroma, and hue, respectively.
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Gıda Mühendisliği |
Yazarlar | |
Erken Görünüm Tarihi | 6 Şubat 2024 |
Yayımlanma Tarihi | 28 Mart 2024 |
Gönderilme Tarihi | 5 Aralık 2023 |
Kabul Tarihi | 30 Ocak 2024 |
Yayımlandığı Sayı | Yıl 2024 |