Journal articles on the topic 'Pumpkin industry'
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1
Qureshi, S. A., M. Angove, S. Wilkens, and D. J. Midmore. "Use of lablab (Lablab purpureus (L.) Sweet) for bio-control by native arthropods and its effect on yield of pumpkins." Bulletin of Entomological Research 106, no. 2 (December 23, 2015): 191–96. http://dx.doi.org/10.1017/s0007485315001005.
Abstract:
AbstractSilverleaf whitefly (SLW, Bemisia tabaci MEAM1) and aphids are sap-sucking insects, which pose a serious threat to Australian cucurbit crops and the horticulture industry. Traditional chemical control for these insect pests is becoming less effective, and there is a need to search for alternative or supplementary methods. This study aimed to manipulate the habitat of pumpkin crops in a tropical setting (Queensland, Australia), by growing pumpkins (var. Japanese pumpkin) alone and between lablab (Lablab purpureus L. Sweet). It was hypothesized that the presence of lablab will increase the populations of natural enemies, and through their control of insect pests such as SLW and aphids, will affect pumpkin yield. The population of arthropods (natural enemies and pests of pumpkin), with a focus on SLW and aphids, were sampled weekly on both lablab and pumpkin crop for a total of 21 weeks. Results showed that lablab hosted more enemies of SLW per plant than pumpkin in either treatment. In addition, adult SLW numbers were significantly higher in the pumpkin-only crop compared with the pumpkin grown between lablab, while pumpkin in the mixed plantings had significantly more ladybirds and lacewing larvae (P < 0.05). While there was no significant difference in the average fruit weight between treatments, the total weight (kg) and number of marketable pumpkins per hectare was greater (P < 0.05) for the pumpkin/lablab treatment than the pumpkin-only treatment. This study shows that growing lablab alongside a pumpkin crop may enhance natural enemies of SLW and could significantly increase the yield.
2
Haris, Muhammad. "Analisis Pendapatan Usahatani Labu Siam Di Desa Harusan Kecamatan Amuntai Tengah Kabupaten Hulu Sungai Utara Propinsi Kalimantan Selatan." RAWA SAINS : JURNAL SAINS STIPER AMUNTAI 2, no. 1 (June 6, 2012): 53–58. http://dx.doi.org/10.36589/rs.v2i1.10.
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Agricultural development aims to increase agricultural production to meet the food needs and needs of the domestic industry, increase exports, increase farmer incomes, expand employment opportunities and support opportunities. Vegetable production in North Hulu Sungai is very diverse, such as pumpkin or known as pumpkin. This study aims to (i) find out the total costs, income and income obtained by farmers from side farming in Harusan Village, (ii) find out the side farms that provide the largest farmers' income in Harusan Village. The study began from May - August 2011, namely from preparation to preparation of reports. The type of data collected in this study consists of primary data and secondary data. Sampling for farmers is all farmers who produce Alabio pumpkins and yams in Harusan Village, Central Amuntai District. From a total population of 78 farmers who planted squash by-products spread in Harusan Village, they were taken randomly using purposive random sampling method. The total cost of an average pumpkin is Rp. 936,600.39, - The average receipt of farmer's pumpkin is Rp. 1,466,111.11, -. The average income of pumpkin farmers is Rp. 1,381,791.67, -. Farmers who plant pumpkins in Harusan Village provide a large income for farmers
3
Babadoost, Mohammad, and Thomas A. Zitter. "Fruit Rots of Pumpkin: A Serious Threat to the Pumpkin Industry." Plant Disease 93, no. 8 (August 2009): 772–82. http://dx.doi.org/10.1094/pdis-93-8-0772.
4
Susi, Susi, Lya Agustina, and Alia Rahmi. "Pemberdayaan Masyarakat Melalui Diversifikasi Produk Labu Kuning Pada Kelompok Wanita Tani Sukses Makmur Di Desa Tambang Ulang Kabupaten Tanah Laut." Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) 1, no. 1 (June 16, 2021): 77. http://dx.doi.org/10.20527/ilung.v1i1.3566.
Abstract:
The development of small rural agro-industry based on local commodities such as pumpkin (waluh) is important in order to increase the added value of the product. The abundance of pumpkins in Tanah Laut Regency has not been used optimally. The women farmer group of Sukses Makmur in Tambang Ulang Village, Tanah Laut Regency really hopes to have a source of income or entrepreneurship that can be managed by them as a source of family income and to develop a productivity. Iptek Bagi Masyarakat Program (IBM) for the community include the stages of socialization, counseling and training on pumpkin-based products with the facilitation of appropriate and attractive packaging as promotional media efforts. Products are also facilitated to obtain PIRT legality from the Health Office. The implementation of science and technology for the community, it showed that KWT Sukses Makmur are able to play an active role in the activities carried out which include several stages of training on pumpkin-based product diversification. Pumpkin-based products that can be produced include brownies, cakes, sponge cakes, pastels, donuts, puddings, wajik, sticks, and sweet breads. The production of pumpkin chips used a vacuum frying facility from BP3T South Kalimantan has been tested. Marketing activities have been carried out through door to door techniques and exhibition promotions, one of which is at the Expo South Kalimantan exhibition. It needs support from relevant agencies, especially the Tanah Laut Health Office where to get a PIRT to improve product marketing and promotion. This activity is also able to make the production of processed pumpkin a new entrepreneur and create entrepreneurial women who are able to maintain its sustainability. Keywords : pumpkins, diversification, Tambang Ulang, enterphreneurship
5
Efremova, E. N., E. S. Taranova, E. A. Zenina, E. A. Melnikova, A. G. Melnikov, and A. A. Shershnev. "Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (January 1, 2022): 012043. http://dx.doi.org/10.1088/1755-1315/965/1/012043.
Abstract:
Abstract The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requirements of State Standard 15052-2014 “Cupcakes. General technical conditions”. When comparing the test samples, there are no significant differences, it differs in that the product with the addition of pumpkin puree has the smell and taste of pumpkin, and the porosity of the product decreases slightly, all this has a positive effect on the studied product. The profitability of the cupcake products with the addition of pumpkin puree is 1% higher than the control sample. A cupcake with the addition of pumpkin puree can be recommended as a preventive nutrition.
6
Kyun, Young, and Kim . "Development of Functional Healthy Korea Traditional Soondae with Addition of Organic Farming Pumpkin Using Sensory Evaluation." International Journal of Engineering & Technology 7, no. 3.33 (August 29, 2018): 112. http://dx.doi.org/10.14419/ijet.v7i3.33.18587.
Abstract:
In this paper, in order to propose the standard cooking method of Soondae, which is one of most favorite traditional food sausage type Korea.Nowadays, obesity and cardiovascular diseases are changing food consumption habits; these changes have fostered the development of products with functional ingredients that meet the market demands for maintaining a healthy body. The people's interest to the healthy, Low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy.In order to propose the standard cooking method of Soondae, which is one of most favorite traditional food sausage type Korea, In This study was to develop the Soondae with addition of organic farming pumpkin using sensory evaluation. The survey for the recognition and preference for Soondae using organic farming pumpkins performed from 15 to May 30 in the year of 2018 by subjecting 159 customer, and frequency analysis was used for the statistical technique. We analyzed the possible data by use of statistic program SPSS Windows 18.0 Version. Through the survey results, the organic farming pumpkin Soondae develop new products and recipes.Questionnaire investigation result for the group revealed that 60% or more of the group showed common level of their interest in the development of Pumpkin Soondae. Improved texture added pumpkin. Dietary fiber, crude protein of Pumpkin Soondae increased but crud fat and salinity of Pumpkin Soondae were decreased. Pumpkin Soondae functionality has been improved. Modern men, colorectal cancer, adult diseases, such as cardiovascular disease and increase as the increase of dietary fiber and carbohydrate reduction seem to have a very positive effect.
7
Nor Alia Najihah Md Noh, Latiffah Karim, and Siti Radhiah Omar. "Value-Added Products from Pumpkin Wastes: A Review." Malaysian Journal of Science Health & Technology 8, no. 1 (March 22, 2022): 77–84. http://dx.doi.org/10.33102/2022231.
Abstract:
Conversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be converted through several main steps in bioethanol production; pretreatment, enzymatic saccharification, and fermentation which usually uses fungi to obtain fermentable sugar and followed by distillation. Furthermore, bioactive compounds such as carbohydrate, protein, minerals, fatty acid and a significant value on antioxidant compounds like tocopherol, phenols and carotenes are also found in pumpkin seed. On top of that, pumpkin seeds and peels contain quite an amount of pectin that can be extracted through acid hydrolysis and have great potential as gelling agents and thickeners in the food industry as an alternative source from the commercial pectin. These have proven that the usage of pumpkin residuals not only it can provide good benefits to human, in fact, various valuable products can be produced in a cheaper and sustainable way.
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Akintade, Adeyanmola Oluwaseyi, Olugbenga Olufemi Awolu, and Beatrice Olawumi Ifesan. "Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (December 1, 2019): 179–86. http://dx.doi.org/10.2478/aucft-2019-0021.
Abstract:
Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.
9
Shantasov, A. M., C. D. Sokolov, and A. V. Rogov. "BREEDING OF F1 HYBRIDS OF PUMPKIN FOR CANNING INDUSTRY." Vegetable crops of Russia, no. 2 (January 1, 2016): 42–46. http://dx.doi.org/10.18619/2072-9146-2016-2-42-46.
10
Andersen, Craig R., and Danielle B. Williams. "PUMPKIN CULTIVAR TRIALS, 2003 AND 2004." HortScience 40, no. 3 (June 2005): 886e—886. http://dx.doi.org/10.21273/hortsci.40.3.886e.
Abstract:
Pumpkin cultivar trials were held in 2003 and 2004 at the Agricultural Experiment Station Fayetteville, AR. 18 cultivars were direct seeded the 4th week of June. Plots 8 plants each, spaced 3 ft apart, 12 ft between rows were randomly replicated 6 times. Pumpkin fruit were harvested October 1 and evaluated for number, size shape, and quality. Plots were irrigated by drip irrigation and standard production practices were followed. During 2004 the same practices were followed except plots were planted during the second week of July. In 2003 large fruited pumpkins yielded 700 to 1950 fruit per acre. Howden, the industry standard yielded 700 fruit, averaging 16 lb each, with a gross return of $700/acre. Cultivar fruit size ranged from 15 to 27 lb, and yields ranged from 10200 to 52000 lbs to the acre. Based on the 1 Oct. 2003 prices from USDA AMS, gross returns ranged from $744 to $1760 per acre. Specialty types Jack be Quick, Rouge, and Long Island Cheese yielded 15700, 1800, and 1470 fruit per acre valued at $2100, 1950, and 3400 respectively. Excessive rain in June 2004, and cooler that normal weather during July and early August significantly affected quality and yields of pumpkin fruit. Fruit number and size per plot were reduced up to 75%. Yields ranged from 10% to 20% of 2003 yields. Fruit quality was significantly affected making most of the fruit harvest unmarketable due to immaturity and size.
11
Muhammad Hasyim Ashari and Firdaus Intania. "Peningkatan Nilai Tambah Komoditas Labu Madu (Butternut Squash) Menjadi Keripik Labu Madu." PaKMas: Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (May 31, 2022): 165–72. http://dx.doi.org/10.54259/pakmas.v2i1.838.
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PkM aims to increase the added value of the honey pumpkin commodity (butternut squash) from community agriculture into processed food products in the form of honey pumpkin chips. The stages of implementing this activity are stages (1) socialization of activities to honey pumpkin farming communities and business partners, (2) selection of raw materials, preparation of tools and other infrastructure, (3) processing practices and manufacturing procedures for processing honey pumpkin chips, (4) assistance in the process of licensing home industry products (P-IRT) and halal certification, (5) training on selling price calculations, (6) marketing training and entrepreneurship assistance, and (7) monitoring and evaluation of activities. The results of this service activity provide an alternative solution for the honey pumpkin farming community in marketing their agricultural commodity products in the form of honey pumpkin chips that have been standardized by the presence of procedures and have the legality of P-IRT licensing so that it will be easy to market the processed food products. The conclusion of this service is that the honey pumpkin chips product is an alternative option to increase added value for honey pumpkin farmers to achieve family welfare. With the results of this community service activity, it is hoped that it can increase public consumption of honey pumpkin products in the form of honey pumpkin chips which will have an impact on improving the welfare of honey pumpkin farmers.
12
Santos Jr, L. C. O., Vanessa Simão, Júlia Dos Santos Opuski de Almeida, Ana Carolina Moura de Sena Aquino, Eduardo Carasek, and Edna Regina Amante. "Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)." Journal of Agricultural Science 9, no. 10 (September 13, 2017): 234. http://dx.doi.org/10.5539/jas.v9n10p234.
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.
13
Leichtweis, Maria G., Adriana K. Molina, Tânia C. S. Pires, Maria Inês Dias, Ricardo Calhelha, Khaldoun Bachari, Borhane E. C. Ziani, M. Beatriz P. P. Oliveira, Carla Pereira, and Lillian Barros. "Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties." Molecules 27, no. 23 (November 30, 2022): 8366. http://dx.doi.org/10.3390/molecules27238366.
Abstract:
Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese ‘Common Pumpkin’ showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of ‘Butternut Squash’ from both countries stood out, while the fibrous strands of Portuguese ‘Butternut Squash’ and the seeds of Algerian ‘Gold Nugget Pumpkin’ revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers’ health and promote a circular economy.
14
Kidoń, Marcin, and Pascaline Aimee Uwineza. "New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds." Molecules 27, no. 10 (May 10, 2022): 3049. http://dx.doi.org/10.3390/molecules27103049.
Abstract:
Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.
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Escrivá, Laura, Fojan Agahi, Pilar Vila-Donat, Jordi Mañes, Giuseppe Meca, and Lara Manyes. "Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin." Toxins 14, no. 1 (December 22, 2021): 6. http://dx.doi.org/10.3390/toxins14010006.
Abstract:
The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.
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Chellini, Paula Rocha, Renan do Nascimento Gonçalves, Ademar Alves da Silva Filho, Josué De Moraes, Francisco Manuel Barrales, Julian Martínez, Tatiane Lima Amorim, Marcone Augusto Leal De Oliveira, and Fabiano Freire Costa. "Pumpkin seeds (Cucurbita moschata - Jacarezinho cultivar): characterization of the oil extracted by solvent and supercritical fluid and study of anti-parasitary activity / Sementes de abóbora (Cucurbita moschata - cultivar Jacarezinho): caracterização do óleo extraído por solvente e fluido supercrítico e estudo da atividade antiparasitária." Brazilian Journal of Development 8, no. 2 (February 28, 2022): 15285–99. http://dx.doi.org/10.34117/bjdv8n2-447.
Abstract:
The presence of many biologically active components makes pumpkins extremely attractive to the phytochemical manufacturing industry. Studies have demonstrated that the oil extracted from the seeds has different biological activities. This study aimed to determine the fatty acid composition and total tocopherol content of the pumpkin seed oil (Cucurbita moschata – Jacarezinho cultivar) extracted by supercritical carbon dioxide (Sc-CO2) and hexane/isopropanol. The fatty acids composition and content of total tocopherols were determined by GC, GC/FID, HPLC, respectively. We also evaluated in vitro schistosomicidal activities of the crude oil, which have been described with anti-parasitic activities. Sc-CO2 extracted pumpkin seed oil, with a maximum yield of 24.3 ± 0.4%, much higher than hexane/isopropanol extraction (8.3 ± 2.7%). Was not observe differences between the non-polar compounds present in the oil extracted by both methods. In the seed oil, unsaturated acids are dominant (oleic and linoleic). The results indicate that the oil has an excellent quality, with high contents of unsaturated fatty acids (73% of total fatty acids) and total tocopherols (14 mg100g-1 of oil). Although popularly reported as anti-parasitic activities caused no mortality, tegumental alterations or significant decrease in motor activity in all adult parasites. Sc-CO2 was able to extract pumpkin seed oil with a much higher yield than extraction with hexane/isopropanol and no differences were observe between the non-polar compounds present in the oil extracted by both methods. The oil is popularly used as an antiparasitic agent but in this study did not show antiparasitary actividies.
17
Basarab, I. M., U. R. Drachuk, I. S. Romashko, B. I. Halukh, I. I. Simonova, and L. K. Moldavanova. "The use of pumpkin crumbs in pate technology and their functional characteristics." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (November 8, 2019): 23–27. http://dx.doi.org/10.32718/nvlvet-f9205.
Abstract:
One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.
18
FARCAS, Anca, Crina MURESAN, Maria TOFANA, and Simona MIRCA. "Development and Analysis of Quality Parameters of an Innovative Juice." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 1 (May 16, 2017): 31. http://dx.doi.org/10.15835/buasvmcn-fst:12630.
Abstract:
Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The nitrates content was at very low level in all the analysed sample, with values between 24.7-41.2 mg/kg for apple and pumpkin, respectively between 28.41-30.94 mg/kg for juices. Also, the consumers were impressed by sensorial and nutritional properties of the new product, positively appreciating both variants of juice.
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Kulczyński, Bartosz, and Anna Gramza-Michałowska. "The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars." Molecules 24, no. 18 (September 4, 2019): 3212. http://dx.doi.org/10.3390/molecules24183212.
Abstract:
Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widely used in the food industry for the production of pastries, baked goods, juices, jams, marinades, and baby food. The content of carotenoids in the pumpkin has been documented in a large number of publications. However, so far there has been no complex analysis of the profile of other bioactive compounds. This article analyses 11 pumpkin cultivars of the Cucurbita maxima Duchesne species. It compares the chemical composition of the pulp and analyses the content of bioactive compounds such as carotenoids, polyphenols (flavonols and phenolic acids), tocopherols, minerals (K, Ca, Mg, Na, Fe, Zn, Cu, Mn), vitamins (C, B1, folates). In view of available information, the study provides an innovative approach. The analysis showed high diversity in the concentration of individual components between the cultivars. The research proved that pumpkin pulp was not only a source of carotenoids but also other bioactive compounds.
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Бараболя, О. В., О. В. Калашник, С. Е. Мороз, Г. П. Жемела, О. П. Юдічева, and О. В. Сергієнко. "Використання напівфабрикатів гарбуза для збагачення хліба пшеничного." Вісник Полтавської державної аграрної академії, no. 4 (December 28, 2018): 76–79. http://dx.doi.org/10.31210/visnyk2018.04.11.
Abstract:
Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями.
Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування.
Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування.
Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians.
Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent.
One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products. Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.
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Kornilova, M. S., D. P. Kurunina, and G. V. Varivoda. "Creation of competitive varieties of melon and pumpkin with valuable economic trends." Vegetable crops of Russia, no. 6 (November 28, 2021): 36–41. http://dx.doi.org/10.18619/2072-9146-2021-6-36-41.
Abstract:
Relevance. The soil and climatic conditions of the Lower Trans-Volga region are considered favorable for melon growing and make it possible to obtain high-quality products. The purpose of the research was to create new competitive varieties and hybrids of melon and pumpkin.Materials and methods. The object of the research is new varieties of melon and butternut pumpkin created at the Bykovskaya melon breeding experimental station. Melon cultivar Osen and pumpkin cv. Zhemchuzhina were used as standards. The methods of creation are intervarietal hybridization, individual and mass selection. During the growing season, appropriate observations and counts were carried out.Results. As a result of many years of breeding work at the Bykovskaya cucurbits selection experimental station, a melon cultivar 251 and a pumpkin cultivar 509 have been created. both producers and consumers. Therefore, the obtained varieties were evaluated for taste, yield, resistance to biological and abiofactors of the environment, dry matter content, fruit size, fruit and pulp color. During the comparative assessment of the accessions, it was determined that the new varieties of melon and pumpkin exceed the standards in terms of the main economically valuable traits. The average yield during the study, in the melon cultivar 251, exceeded the standard by 47.8%. In the pumpkin cultivar, the average yield for three years of research exceeded the standard by 69.6%. In terms of taste, the new melon variety was at the level of the standard, the cv. Osen. A variety of butternut pumpkin exceeded the standard in all quality indicators. The susceptibility to powdery mildew in the melon cultivar varied depending on the year of research. The melon sample showed resistance to anthracnose higher than the standard by 16.4 and 18.6%, over the years of study. In the pumpkin cultivar, resistance to powdery mildew and anthracnose was higher than the standard, on average by 34.9% to powdery mildew and by 28.6% to anthracnose. Thus, new varieties of melon and pumpkin meet the modern requirements of the industrial melon industry, are resistant to environmental stress factors, common diseases, and have economically valuable traits.
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Mitić, Milan, Sonja Janković, Pavle Mašković, Biljana Arsić, Jelena Mitić, and Jovana Ickovski. "Kinetic models of the extraction of vanillic acid from pumpkin seeds." Open Chemistry 18, no. 1 (January 30, 2020): 22–30. http://dx.doi.org/10.1515/chem-2020-0001.
Abstract:
AbstractVanillic acid is used in the food industry and perfumery, and the optimization of its extraction process from the natural source is important for saving time and money. The presence of vanillic acid in pumpkin seeds was proven using HPLC analysis. Computational optimization of the extraction shows that for the concentration of ethanol 40% and solmodul: V/m=20, the optimum condition for the extraction of vanillic acid from pumpkin seeds was 100 min and 450C. The estimation of fitting for each kinetic model to the experimental kinetic data was performed using the root mean square, standard deviation, and the correlation coefficient. Ponomarev model was shown as the most suitable with the highest accuracy among the six considered kinetic models. The enthalpy and entropy changes were positive, while the Gibbs free energy was negative and decreased when temperature increased during the thermodynamic analysis. Therefore, the extraction of vanillic acid from pumpkin seeds was endothermic, spontaneous, and irreversible.
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Murovec, Jana. "Phenotypic and Genetic Diversity in Pumpkin Accessions with Mutated Seed Coats." HortScience 50, no. 2 (February 2015): 211–17. http://dx.doi.org/10.21273/hortsci.50.2.211.
Abstract:
The increasing importance of pumpkin (Cucurbita pepo L.) cultivars for seed production has led to considerable breeding efforts for novel high-yielding and disease-resistant cultivars lacking seedcoats. Because it is very important to use genetically diverse genotypes for the development of cultivars with a broad genetic and phenotypic base, this study focused on phenotypic and genetic diversity within and among available pumpkin accessions with mutated seedcoat phenotypes. Fifty-one accessions were collected from various sources and countries, which showed a wide variety of seedcoat types. Genetic analysis with 18 simple sequence repeat (SSR) markers revealed that 37.59% of the total genetic diversity was attributable to interpopulation differentiation and 62.41% to individual differentiation within populations. The average genetic differentiation between accessions (FST) was from 0.030 to 0.760, whereas expected heterozygosity (He) was between 0.048 and 0.491 and observed heterozygosity (Ho) between 0.056 and 0.522. Based on unweighted pair group method with arithmetic mean (UPGMA) analysis, the genetic relationship among accessions reflects the primary geographical origin of accessions. Marker amplification yielded a total of 109 alleles with an average number of alleles per locus of 6.06. Gene diversity per locus varied between 0.027 and 0.879, whereas the polymorphism information content (PIC) varied between 0.027 and 0.867. This is the first report about intra-accession phenotypic and genotypic variability of pumpkins with mutated seedcoats cultivated for their seeds, which are today used in the baking industry, seed oil production, and in traditional and modern medicine.
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Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, Elena Soldatova, Наталья Щербакова, Natalia Shcherbakova, Тимофей Герасимов, Timofey Gerasimov, Михаил Талейсник, and Mikhail Taleysnik. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.
Abstract:
Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. The government of the Russian Federation has defined the main directions for the development of food products designed for children. The program involves expanding their range and improving their quality and safety. In addition, domestic food industry should be based on echnical regulations, the latest scientific achievements, and global trends in production management and choice of raw materials, as well as in the design of specialized confectionery products and healthy foods. The present paper describes how specialized confectionery products for children of preschool and school age can be improved and fortified with vitamins and minerals. The authors introduce some criteria that distinguish this category from mass products. In this connection, the paper also covers some basic problems of the development of food for children in the Russian Federation. It describes the regulatory legal acts for confectionery products for children in the countries of the Customs Union. The authors believe that there is a need for a single regulatory document to control the development and sales of specialized products for children. The results of the research confirm the relevance of the work performed by the All-Russian Research Institute of Confectionery Industry on the development of State Standards for cookies for preschoolers and schoolchildren.
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Gao, Dan, Anna Helikh, Zhenhua Duan, Yan Liu, and Feifei Shang. "Study on application of pumpkin seed protein isolate in sausage production process." Technology audit and production reserves 2, no. 3(64) (April 30, 2022): 31–35. http://dx.doi.org/10.15587/2706-5448.2022.255785.
Abstract:
The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added amount of the pumpkin seed protein isolate (1.5 g/100 g, 2.25 g/100 g, 3.0 g/100 g), lean meat (60 g/100 g, 70 g/100 g, 80 g/100 g), cooking time (35 min, 40 min, 45 min), and baking time (2.5 h) were determined to do the orthogonal test. The orthogonal test showed that the addition amount of pumpkin seed protein isolate had the greatest impact on the sausage quality, followed by the cooking time, and the addition amount of lean meat. The optimal production conditions were pumpkin seed protein isolate of 1.5 g/100 g, lean meat of 80 g/100 g, cooking time of 45 min, and baking time of 2.5 h. Under this condition, the sensory score reached 8.5, and the content of moisture, ash, protein, and fat were 51.16 g/100 g, 2.26 g/100 g, 15.22 g/100 g, and 23.15 g/100 g, respectively. This study can provide a fundamental knowledge for the application of pumpkin seed protein isolate in sausages.
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Kulczyński, Bartosz, and Anna Gramza-Michałowska. "The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars." Molecules 24, no. 16 (August 14, 2019): 2945. http://dx.doi.org/10.3390/molecules24162945.
Abstract:
Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar
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Kulczyński, Gramza-Michałowska, and Królczyk. "Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)." Sustainability 12, no. 4 (February 11, 2020): 1305. http://dx.doi.org/10.3390/su12041305.
Abstract:
Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.
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Glagoleva, L. E., N. P. Zatsepilina, A. S. Galimov, and S. V. Pavlova. "Complex plant food systems in the production technology of dietary cottage cheese desserts." IOP Conference Series: Earth and Environmental Science 839, no. 3 (September 1, 2021): 032018. http://dx.doi.org/10.1088/1755-1315/839/3/032018.
Abstract:
Abstract The current priority trend in the food-processing industry is the use of non-traditional biologically active plant raw materials. In this regard, the potential application of stevia syrup and a dry pumpkin-based vegetable complex in the design of an integrated food system and further use in the production technology of dietary cottage cheese desserts with sucrose being completely replaced has been investigated. Thus, the content of the selected components has been determined to be 0.175 g of stevia syrup and 4 g of a pumpkin-based vegetable complex per 100 g of the cottage cheese base. The data obtained were used in the development of a recipe of dietary cottage cheese-based desserts.
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Kuznetsova, E. A. "Actual directions of processing fruits and vegetables into dietary foods." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 4 (February 11, 2020): 147–52. http://dx.doi.org/10.20914/2310-1202-2019-4-147-152.
Abstract:
Ensuring public health is a task of national importance. One of the most significant factors that determine a person’s health and performance is nutrition. Dietary foods containing less sugar and carbohydrates, but more vitamins and natural substances, can significantly improve the health of the population, make agricultural technologies progressive and popular. The fruit and vegetable sector of the agro-industrial complex (AIC) is considered one of the most labor-intensive and energy-intensive sectors of the economy, since it plays a significant role in the process of providing the population with nutritious food. Preservation of vitamins and minerals, achievement of high consumer properties of food products obtained from vegetables and fruits, is possible with the help of new original processing technologies. Improving the processing industry, processing lines and the methods of preparing fruit and vegetable products themselves is becoming an important part of the development of the agricultural industry. The beneficial properties of pumpkin and the possibility of obtaining new products from it with high consumer and pharmacological properties are considered. The high content of pectin in the pumpkin fruits makes it stand out among gourds. It should be noted that pumpkin pectin does not have gelling properties, but has a beneficial effect on human metabolism. As a food additive that changes the consistency and taste, pectin allows you to solve the traditional problem of improving the consumer properties of products, as well as affect the range of low-calorie foods of high biological value.
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Slyvka, N. B., O. Ya Bilyk, G. V. Dronyk, and V. O. Nagovska. "Research of quality indicators of parfe ice cream with vegetable fillers." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 96 (December 2, 2021): 76–81. http://dx.doi.org/10.32718/nvlvet-f9613.
Abstract:
The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.
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Mujaffar, Saheeda, and Sheena Ramsumair. "Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds." Foods 8, no. 5 (April 30, 2019): 147. http://dx.doi.org/10.3390/foods8050147.
Abstract:
Pumpkin seeds are a major agricultural waste from the fresh-cut produce industry. The objective of this study was to investigate the drying behavior of untreated, whole pumpkin seeds in a fluidized bed dryer at 50–80 °C (2.87 m/s), with a view to producing a high-quality pumpkin powder from dried seeds. Seeds were dried at 50–80 °C to an average equilibrium moisture value of 0.035 to 0.006 g H2O/g DM (3.4 to 0.6% wb). Drying occurred in the falling rate period only and drying rate constants ranged from 0.0226 to 0.0900 1/min with corresponding diffusivity values for the first falling-rate period ranging from 4.68 to 18.63 × 10−10 m2/s. The activation energy (Ea)—for the first falling rate period was determined to be 43.9 kJ/mol. Of the nineteen thin layer models tested, the Alibas model could be successfully used as a general model to predict the Moisture Ratio (MR) data for all temperatures investigated. After drying, seeds were blended to produce powders, which were found to be high in fat, crude protein and fiber.
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Artemieva, A. M., and Z. Z. Mamyrbekov. "INTERNATIONAL RUSSIAN KAZAKH JAPANESE EXPEDITION TO THE TERRITORY OF SOUTH KAZAKHSTAN, 9-23 AUGUST, 2011." Vegetable crops of Russia, no. 4 (December 30, 2011): 12–18. http://dx.doi.org/10.18619/2072-9146-2011-4-12-18.
Abstract:
9-23 August, 2011 Russian-Kazakh-Japanese expedition around south territory of Kazakhstan was conducted and the resulting 145 accessions of local and new entries of melon, watermelon, pumpkin and cucumber were gathered to be included into genetic collection of Vavilov Research Institute of Plant Industry. To all these accessions have been given a detailed description based on morphological, economical and biochemical characteristics.
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Tsurkan, Oleh, Dmytro Prysiazhniuk, and Ivan Didyk. "ANALYSIS OF THE STATE OF POST-HARVEST PROCESSING OF PUMPKIN SEEDS IN UKRAINE." ENGINEERING, ENERGY, TRANSPORT AIC, no. 4(111) (December 18, 2020): 148–59. http://dx.doi.org/10.37128/2520-6168-2020-4-17.
Abstract:
One of the important stages of growing seeds of agricultural crops is its post-harvest processing, which includes the drying process, is the main and one of the most effective methods for storing and processing agricultural raw materials. The use of vibration drying equipment is especially effective in high-tech processes taking place in the seed industry, where product moisture is the most important condition for the implementation of technology. The object of research in this article was the technological process of post-harvest processing of high-moisture pumpkin seeds, in particular drying. The purpose of the work was to analyze the current state of post-harvest processing of high-moisture pumpkin seeds and to establish promising methods and means for intensifying this process with a simultaneous increase in the quality of the final raw material obtained. The task of the work was: to review research and publications on the state of post-harvest processing of pumpkin seeds in Ukraine, to establish the features of its post-harvest dues, in particular drying, to get acquainted with the technical means and technologies for performing the technological process of drying pumpkin seeds, to establish the main disadvantages of the existing drying equipment, to determine and to propose new promising technologies and technical solutions for intensifying the drying process of pumpkin seeds with a simultaneous increase in the quality of the final raw material with minimal energy consumption and translate them into a developed model of a vibration dryer, which sequentially implements filtration and convection stages of drying. The research methodology was based on a review analysis of existing studies and publications on the state of post-harvest treatment of pumpkin seeds in Ukraine and the search for ways to intensify this process with a simultaneous increase in the quality of the final raw material obtained. In scientific work, based on the results of the study, it was found that the existing grain drying equipment does not meet the requirements for drying high-moisture pumpkin seeds, therefore there is a need for the development, research and implementation of energy-efficient schemes and structures. The existing samples of domestic equipment for post-harvest processing of high-moisture pumpkin seeds are morally and physically obsolete, do not provide flexibility in the execution of the technological process, are energy- and metal-intensive and cannot be used in processing lots of seed material. The proposed design of a vibrating dryer, which sequentially implements filtration and convection stages of drying pumpkin seeds. The developed installation provides an intensification of this process with minimal energy consumption while increasing the quality of the final raw material obtained.
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Seržane, Rasma, Maija Strēle, Kristīne Zihmane, and Emīlija Gudrieniece. "VEGETABLE OILS AS RAW MATERIAL FOR PRODUCTION OF SUITABLE PRODUCTS." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 1 (June 18, 2005): 288. http://dx.doi.org/10.17770/etr2005vol1.2145.
Abstract:
Importance of vegetable oils in food industry is fast growing due to rising popularity of the wholesome food. Application of vegetable oils in different technical branches is connected with tendency to promote utilization of renewable raw materials and production of environmentally friendly products. Vegetable oils can be used for frying and salads as well as spices extracts, food additives, for massages, aromtherapy a.o. Wide field for utilization of vegetable oils is production of biodiesel fuel (fatty acid methyl- and ethylesters). Investigations about stabilization of pumpkin seed and oilseed pumpkin oils with BHT, ascorbylpalmitate and ascorbic acid were carried out. Investigations on oxidative stabilization of rape oil methyl- and ethylesters RME, REE (biodiesel fuels) with antioxidants at room and 60 oC temperature were carried out. Investigations about antioxidant properties of rosemary, basil and ginger extracts were carried out.
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Suwannarak, J., and P. Phanumong. "Preparation and some physicochemical properties of freeze-dried vegetables carving." Food Research 5, no. 6 (December 31, 2021): 290–99. http://dx.doi.org/10.26656/fr.2017.5(6).755.
Abstract:
Freeze-drying is a very gentle dehydration method to preserve the highest quality and give the final product a longer shelf-life, based on the principle of removing the ice by sublimation. This research aimed to study freeze-dried manufacturing processes of vegetable carving for application in the foodservice industry. Plant materials used in this study were pumpkin, carrot and Chinese radish which were carved into a rose shape. To prepare, all carved-rose vegetables were dipped in 1.0% CaCl2 solution as a firming agent for 5 mins before freeze-dried operations at the temperature of –50°C under vacuum (~30 Pa) for 50 hrs. Dyeing operation was conducted specifically in carved-rose Chinese radish using pink (0.05 and 0.1%) and red (0.05 and 0.1%) food-grade colour after pretreatment with CaCl2 . The results showed that dried carved-rose vegetables had low water activity (0.32-0.42) and moisture content (8.01-11.44%). The physical properties of freeze-dried pumpkin and carrot carving were firmed and presented a spongy texture with small bubbles spread continuously throughout the piece which helps protect the structural collapse. However, carved-rose radish had a slight shrinkage but it was restored as fresh after immersing in water. Rehydration time was 5 mins for pumpkin and carrot, and 10 mins for Chinese radish which showed remarkable that firm-liked fresh vegetables. Then, freeze-dried vegetables were packed in an aluminum bag filled with nitrogen gas and kept at 25±1°C for 2-months storage. The sensory characteristics evaluated by specialists were ranged in the medium to very like throughout the storage periods. Thus, freeze-dried carved-rose vegetable seems to be very interesting, moreover, conduction on a larger scale for the foodservice industry was particularly noticeable.
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Konrade, Daiga, and Dace Klava. "Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition." Rural Sustainability Research 38, no. 333 (November 1, 2017): 24–31. http://dx.doi.org/10.1515/plua-2017-0009.
Abstract:
Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g−1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g−1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g−1 DW.
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Lim, J., F. S. Taip, N. Ab Aziz, M. N. Ibrahim, and M. S. How. "Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin." Supplementary 1 5, S1 (March 28, 2021): 160–67. http://dx.doi.org/10.26656/fr.2017.5(s1).058.
Abstract:
Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process, products are prone to serious decay caused by changes in temperature, thus affecting the physical or chemical properties of the product. The objective of this study was to determine the effects of different drying methods on the physical properties and proximate composition of pumpkin powder produced from different parts of the fruit. Samples were made using unpeeled pumpkin and parts of the fruit, i.e. skin, flesh and seed and were dried using different drying methods, i.e. oven (80° C), rapid hot air oven (80°C) and freeze dryer (-110°C). The dried samples were then milled and sieved at approximately 250 µm and 710 µm in diameter. Different drying methods had a significant influence on the physical and chemical properties of the samples (p<0.05). Rapid hot air drying showed a promising impact on the production of pumpkin powder resulting in powder with a moisture content of 5.61-6.89%, particle size of 122.98-256.46 µm, and density of 304.80-724.69 kg/m3 . These results were better than freeze-dried powders. Proximate composition values of samples dried using rapid hot air were also found to be better than oven-dried powder with a protein content of 9.86- 31.54% and fat content of 3.88-34.93%. In conclusion, rapid hot air-dried powder showed the best quality in terms of physical properties and proximate composition.
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Golubkina, N. A., G. A. Khimich, M. S. Antoshkina, U. D. Plotnikova, S. M. Nadezhkin, and I. B. Korottseva. "Peculiarities of pumpkin carotenoid composition ‘Konfetka’ variety, prospects of utilization." Vegetable crops of Russia, no. 1 (March 5, 2021): 111–16. http://dx.doi.org/10.18619/2072-9146-2021-1-111-116.
Abstract:
Relevance. Pumpkin is one of the most important source of carotenoids for humans: β- and α-carotene, lutein and zeaxanthin playing a fundamental role in providing twilight and color vision accordingly.Results. Investigation of pumpkin carotenoid composition, Konfetka variety, revealed for the first time that this cultivar is the only one containing exclusively lutein in pulp with lutein and zeaxanthin in peel and lutein, zeaxanthin and β-carotene in placenta. Lutein concentration in pulp reached 11 mg/100 g, peel – 41.3/100 g, placenta – 51.2 mg/100 g. Zeaxanthin was absent in pulp and reached 28.3 mg/100 g in peel, and 10 mg/100 g in placenta. β-Carotene was detected only in placenta where its concentration was as much as 94.7 mg/100 g. The results indicate great prospects of ‘Konfetka’ components utilization (pulp, peel, placenta) in food industry, production of baby food and biologically active food additives, containing lutein and zeaxanthin.
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Meru, Geoffrey, Yuqing Fu, Swati Shrestha, Vincent Njung’e Michael, Marie Dorval, and Riphine Mainviel. "Genomic Position and Markers Associated with the Hull-Less Seed Trait in Pumpkin." Plants 11, no. 9 (May 3, 2022): 1238. http://dx.doi.org/10.3390/plants11091238.
Abstract:
Pumpkin (Cucurbita pepo) seeds are nutritious and valued as a source of vegetable oil, protein, healthy fatty acids, and minerals. Pumpkin seeds that are naturally devoid of the seedcoat (hull-less) are preferred by the industry as they eliminate the need for de-hulling prior to use. A single recessive gene, designated as n or h, controls the hull-less seed trait in pumpkin. Visual selection for the trait is easy, however, it is resource intensive when applied to large breeding populations. High throughput genotyping assays can aid in the identification of suitable individuals in segregating populations through marker-assisted selection. In the current study, the QTL-seq approach was used to identify genetic loci, SNP markers and candidate genes associated with the hull-less trait in a segregating F2 population (n = 143) derived from a cross between Kakai (hull-less) × Table Gold Acorn (hulled). The segregation of the hull-less trait in the F2 population fit a 3:1 ratio (p < 0.05). QTL-seq analysis detected a single QTL on chromosome 12 (Qtlhull-less-C12) which was significantly associated with the hull-less trait in C. pepo. Twenty-eight SNPs were genotyped in the population, two among which (Ch12_3412046 and Ch12_3417142) were significantly associated (p < 0.05) with the hull-less trait in cultivars and accessions of diverse genetic background. Several candidate genes fall within the Qtlhull-less-C12 interval, among them is the No Apical meristem (NAC) domain-containing protein and a Fiber Protein fb11 gene involved in lignin accumulation and cell wall deposition across plant species, respectively. The findings of this study will facilitate the marker-assisted selection for the hull-less seed trait in pumpkin and further our understanding of the functional mechanisms underlying the trait across cucurbit crops.
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Kuluakina, N. V., G. A. Kuzmitskaya, G. E. Shestopalova, L. V. Bazilevich, and N. N. Selezneva. "EVALUATION OF BIOCHEMICAL CHARACTERISTICS OF PUMPKIN IN PRODUCTION OF FUNCTIONAL FOOD PRODUCTS IN THE FAR-EASTERN REGION." Vegetable crops of Russia, no. 2 (April 22, 2019): 63–69. http://dx.doi.org/10.18619/2072-9146-2019-2-63-69.
Abstract:
The production of functional food products is one of the most important directions of development of the food industry. Particular attention is paid to the creation of new balanced in composition of products enriched with functional components, allowing them to increase their nutritional and biological value. Among vegetable crops, pumpkin is a highly valuable raw material in the food industry, which has equally both nutritional and biological value, and allowing for the correction of the human nutritional status. Based on this, we has been assessed the biochemical indicators of the varieties and hybrids of table pumpkin during to keeping as a perspectives raw material for the products of functional allocation in the Far East region. The research was carried out by the department of vegetable crops and potatoes of the Far Eastern Research Institute of Agriculture in the framework of the Far East program. Biochemical studies on pumpkin were carried out in the laboratory of agriculture of the Far Eastern Research Institute of Agriculture and in the laboratory of testing of the Center for Agrochemical Service “Khabarovsk” three times: 1 - before laying on to keeping; 2 - after 1.5 months of keeping; 3 - 1 month after the previous study. The results of studies showed that the varieties Nadezhda, Zimnyaya sladkay and Japanese hybrid Orange colon after 2.5 months of keeping, there was a decrease in some biochemical parameters. The varieties Vnuchka, Zhemchuzhina and a Japanese hybrid Sweet kob there is a tendency to increase almost all the quality indicators during the whole period of keeping. The content of dry matter, Vitamin C and potassium increases significantly. A favorable period for the processing of raw materials in the manufacture of the products of functional allocation is 1-2 months after harvesting for the Nadezhda variety and 1-4 months for the Vnuchka variety. Perspectives for the Far Eastern region in the manufacture of the products of functional allocation from foreign varieties are the Zimnyaya sladkay variety and the Japanese hybrid Orange colon.
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Varivoda, E. A., T. G. Koleboshina, and L. N. Verbickaya. "The main results of work on the selection of gourds in the Volgograd Trans-Volga region." Vegetable crops of Russia, no. 4 (August 27, 2020): 37–41. http://dx.doi.org/10.18619/2072-9146-2020-4-37-41.
Abstract:
Relevance. One of the main methods for solving the problem of providing the population of the Russian Federation with vegetable and melon products is the development of selection and seed production. The creation of new competitive varieties and hybrids will enable the vegetable industry to transfer to a qualitatively new level of development.Material and methods.The object of research is new varieties and hybrids of watermelon, melon and pumpkin, created at the Bykov experimental station in the rainfed conditions of the Volgograd TransVolga region. Methods of creation are intervarietal and interlinear hybridization. Results and conclusions.As a result of breeding work at the station, a number of varieties and heterosis hybrids of melons and gourds were created, which significantly expanded the assortment of the melon breeding industry. Over the past 5 years, 4 varieties of watermelon, 2 heterotic hybrids of watermelon, 3 varieties of melon and 1 grade of pumpkin have been included in the State Register of Breeding Achievements. The assortment of new varieties varies in terms of ripening, dry matter content, shape and color of the fruit background, as well as in color and pulp consistency. The length of the growing season of the created varieties and hybrids of watermelon ranges from 63 days in early ripening (Duet F1, Temp F1, Meteor) to 85 in the mid-ripening variety Malachite. The highest solids content of the new variety of watermelon Medunok is up to 14%. Among melon varieties, the shortest growing season is characterized by the Comet variety up to 70 days. All varieties have a high solids content of 14.0-19.0% and a thick flesh. Promising pumpkin varieties are distinguished by a bright coloration of the pulp, a high carotene content and a long storage period. Thus, the introduction of new varieties of gourds in commodity and home garden melon farming will allow the conveyor growing of products, increase the product mix and the period of consumption of fresh produce.
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Сакара, Н. А., В. И. Леунов, Т. С. Тарасова, Ю. Г. Михеев, and В. И. Ознобихин. "White cabbage in vegetable crop rotations of Primorye region." Kartofel` i ovoshi, no. 4 (April 7, 2022): 15–18. http://dx.doi.org/10.25630/pav.2022.19.86.003.
Abstract:
Для построения обоснованных севооборотов недостаточно данных только об оценке предшественников и возможностях повторных посевов овощных культур. Для этого в НИИОХ и на его опытных станциях был использован метод экспериментальной разработки агрономических основ и принципов построения овощных, овоще-кормовых и бахчевых севооборотов на основе изучения их звеньев. Использование этого метода на Приморской овощной станции дало возможность подобрать наиболее продуктивные звенья севооборотов с выращиванием картофеля и столовой свеклы. На основе этих исследований также определили место капусты белокочанной в овощных севооборотах, что и является целью данной работы. Ко времени начала наших исследований, экспериментальные данные относительно лучшего предшественника для капусты белокочанной и других овощных культур в Приморском крае отсутствовали. Было изучено 16 звеньев овощных севооборотов методом посева «всех культур по всем». На основании полученных нами экспериментальных данных можно, в зависимости от конкретного варианта, конструировать наиболее удачные звенья с капустой белокочанной и при возможности не использовать севообороты с неудовлетворительным чередованием культур, особенно такие, которые начинаются со столовой свеклы. Размещение капусты по капусте значительно снижает урожай. Но когда повторные посадки капусты перемежались морковью или тыквой, это устойчиво устраняло отрицательное их влияние на урожайность капусты. Если выращивать капусту после столовой свеклы, это может привести к снижению ее урожайности до уровня повторных посадок этой культуры. Наиболее высокая урожайность капусты может обеспечиваться в звеньях тыква-морковь, капуста-морковь, тыква-тыква, морковь-тыква и капуста-тыква. To plan reasonable crop rotations, there is not enough data only on the assessment of predecessors and the possibilities of re-sowing vegetable crops. For this, in the Research Institute of Vegetable Growing Industry and its experimental stations used the method of experimental development of agronomic fundamentals and principles for constructing vegetable, vegetable-forage and melon crop rotations based on the study of their elements. The use of this method at the Primorye vegetable station made it possible to select the most productive elements in crop rotations with the potatoes and red beets growing. On the basis of these studies, work was also carried out to determine the place of white cabbage in vegetable crop rotations, which is the purpose of this work. By the time we started our research, there were no experimental data on the best predecessor for white cabbage and other vegetable crops in Primorye region. 16 elements of vegetable crop rotations were studied by the method of sowing “all crops for all”. On the basis of the experimental data obtained by us, it is possible, depending on the specific variant, to design the most successful elements with white cabbage and, if possible, not to use crop rotations with unsatisfactory crop rotation, especially those that start with table beets. Planting white cabbage over white cabbage will significantly reduce yields. But when repeated plantings of cabbage were interspersed with carrots or pumpkins, this steadily eliminated their negative impact on cabbage yields. If cabbage is grown after table beet, this can lead to a decrease in its yield to the level of repeated plantings of this crop. The highest yield of cabbage can be achieved in the pumpkin-carrot, cabbage-carrot, pumpkin-pumpkin, carrot-pumpkin and cabbage-pumpkin elements.
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Elatskova, A. G. "DIVERSITY OF THE PUMPKIN COLLECTION AND ITS HEREDITARY POTENTIAL. RESULTS AND PROSPECTS OF BREEDING PRACTICE." Proceedings on applied botany, genetics and breeding 180, no. 2 (October 13, 2019): 77–82. http://dx.doi.org/10.30901/2227-8834-2019-2-77-82.
Abstract:
Background. Pumpkin is an important food, feed and medicinal crop. It is widely used by national cuisines in many countries and utilized as raw material for canning industry and in pharmacy to prepare drugs. The Kuban Experiment Station of VIR, where the collection of pumpkin genetic resources is maintained and regenerated for long-term storage in the genebank, conducts comprehensive research work to analyze the genetic diversity of pumpkin accessions and disclose the potential of its hereditary variation.Objective. The aim of this study was to screen various species from the global pumpkin collection and identify sources of traits valuable for breeders in order to develop promising cultivars and hybrids.Materials and methods. The pumpkin collection was studied and the breeding work was performed using the guidelines worked out by VIR’s scientists. The work included botanical description, study of variability and inheritance of traits, hybridization, inbreeding, mutagenesis, and different selection techniques (individual, group, individual/ family, and mass selection). In the first stages of the study, inbreeding was employed to select best plants from the collection in order to set up a trait-specific collection and incorporate its accessions into the hybridization process. Self-pollination was usedfor several years to obtain self-pollinated lines, sufficiently uniform in the selected trait. The hybrid progenies from crosses between parental forms were analyzed to throw light on the inheritance of major traits and their genetic control. The accessions were assessed for their earliness, productivity and quality. Evaluation of disease resistance was carried out in the field under natural infection pressure.Results and discussion. Targeted breeding efforts resulted in releasing cultivars of Cucurbita pepo L., C. maxima Duch. and C. moschata Duch. ex. Poir. having different maturation schedules and approved for cultivation in various regions of Russia: ‘Kustovaya oranzhevaya’, ‘Lechebnaya’, ‘Kustovaya zolotaya’, ‘Malyshka’, ‘Matreshka’, ‘Krasavitsa’, Zimnyaya sladkaya’, ‘Zhemchuzhina’, ‘Yantarnaya’ and ‘Mariya’. These cultivars are in demand among both agricultural producers and individual growers. New sources of valuable morphobiological and agronomic characters have been identified as useful for modern plant breeding trends: KL 625, ZhZM 692, L-180, L-193, KPL 168, KL 568 and KL 570. New bushy lines of C. maxima and C. moschata selected from cultivar and hybrid populations are now tested in an elite test nursery in order to submit the best of them to the State Variety Trials.
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Krimer-Malesevic, Vera, Mihalj Posa, Zuzana Stolic, Ljiljana Popovic, and Ivana Pericin-Starcevic. "Determination of phenolic acids in seeds of black cumin, flax, pomegranate and pumpkin and their by-products." Acta Periodica Technologica, no. 47 (2016): 19–28. http://dx.doi.org/10.2298/apt1647019k.
Abstract:
Ten phenolic acids, contained in the seeds of black cumin (Nigella sativa L.), flax (Linum usitatissimum L.), pomegranate (Punica granatum L.) and pumpkin (Cucurbita pepo L.) and their oil industry by-products, separated into the free, esterified, and insoluble-bound forms, were quantitatively analysed by reverse phase high performance liquid chromatography with photodiode array detector. The chromatographic data were interpreted using Principal Component Analysis (PCA). The PCA model with three principal components (PC1-PC2-PC3) fitted well with 12 examined plant samples, allowing their division into groups according to their origin. The total phenolic variables could be represented by two PCs and for the pattern recognition of the analysed samples, 13 phenolic variables are sufficient, including: free, esterified and insoluble-bound forms of gallic and syringic acids, free vanillic, insoluble bound p-coumaric, esterified p-hydroxybenzaldehide, and free and insoluble-bound forms of p-hydroxybenzoic and trans-synapic acids. This might have potential application in simplified screening of phenolic compounds in seeds and their oil industry by-products or in food component analysis or authenticity detection in such plant materials.
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Zamora, Everardo, Jose Cosme Guerrero, and Santiago Ayala. "(179) An Overview of the Sonoran Vegetable Industry." HortScience 40, no. 4 (July 2005): 999B—999. http://dx.doi.org/10.21273/hortsci.40.4.999b.
Abstract:
Sonora, Mexico, is an outstanding area for growing good quality and high-yield vegetables, fruits, and nuts for year-round exportation. Each year, Sonora produces important, large quantities of fruits and nuts for exportation, including table grape, citrus, pecan, and olive fruit. Also, fresh vegetable production in Sonora is very important. Annually, large volumes of melon, pumpkin, summer squash, chili, husk tomato, tomato, and asparagus are produced for exportation to the United States, Europe, and Japan. Throughout the year, two important growing seasons for vegetable production have been established in Sonora. The most important growing season for vegetable exportation in Sonora is the autumn-winter season, when higher prices are reached for summer vegetables in the U.S. markets. The autumn–winter season begins in August and finishes in December. In Sonora, during the 2002–03 agricultural cycle, 39,666 ha (89,000 acres) of vegetables were established in the field. Many growers in Sonora are investing in imported high technologies for protected cropping from several developed countries, such as the United States, Canada, Israel, and some European countries. Currently in Sonora, high technology is applied by growers for vegetable production, i.e., plastic mulching, low and high tunnels, greenhouses, and shadow frames, which have been frequently used on fresh vegetable commercial production to improve both quality and yield. Because of a large labor force and the attractive income from fresh vegetable exportations to the United States, fresh vegetable production is a very important industry in Sonora. In fact, growing summer vegetables for exportation during the wintertime in Sonora, Mexico, is a good business.
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Lalnunthari, C., Lourembam Monika Devi, and Laxmikant S. Badwaik. "Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film." Journal of Food Science and Technology 57, no. 5 (December 19, 2019): 1807–16. http://dx.doi.org/10.1007/s13197-019-04214-6.
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Bredikhin, Sergey, Alexander Martekha, Vladimir Andreev, Yuliya Kaverina, and Igor Korotkiy. "Rheological Properties of Mayonnaise with Non-Traditional Ingredients." Food Processing: Techniques and Technology 52, no. 4 (December 21, 2022): 739–49. http://dx.doi.org/10.21603/2074-9414-2022-4-2402.
Abstract:
Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheological properties of mayonnaise prepared with pumpkin and rice oils, as well as various honeys.
Mayonnaise samples were prepared with non-traditional ingredients, namely cold-pressed pumpkin seed oil, refined rice oil, and four varieties of honey (acacia, linden, forest, and spring). The samples were made in the traditional way on an Ultra Turrax T25 IKA homogenizer (3500–24 000 rpm). The rheological properties of honey and mayonnaise were determined on a Brookfield rotational viscometer.
Forest honey had the highest viscosity, while linden honey had the lowest viscosity, compared to the other honeys. The sample of mayonnaise with forest honey had the highest effective viscosity (3.427 Pa·s) and consistency (101.26 Pa·sn). The use of whey powder provided mayonnaise with the most optimal rheological parameters. Of all carbohydrates, inulin HD had the best effect on the consistency of mayonnaise, with effective viscosity of 2.801 ± 0.001 Pa·s and a flow index of 0.2630 ± 0.0020. Disaccharides provided mayonnaise with higher viscosity and consistency than monosaccharides. Mayonnaise with fresh egg yolk had higher viscosity (2.656 ± 0.002 Pa·s) and consistency (65.640 ± 0.004 Pa·s) than the samples with other egg products. The rheological characteristics of mayonnaise were also determined by the homogenization time and rotor speed. Increasing the time from 2 to 4 min at 10 000 rpm raised the emulsion’s viscosity and consistency from 6.253 to 8.736 Pa·s and from 77.42 to 134.24 Pa·sn, respectively, as well as reduced the flow index from 0.2628 to 0.1995. The rotor speed of 10 000–12 000 rpm was optimal for mayonnaise with pumpkin and rice oils and honey.
The studied samples of mayonnaise with pumpkin and rice oils, as well as honey, belong to non-Newtonian systems and pseudoplastic fluids. The empirical flow curves can be adequately described by the Herschel-Bulkley model. Our results can significantly increase the efficiency of mayonnaise production, improve its quality, and reduce production costs.
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Spörl, Johannes, Karl Speer, and Wolfgang Jira. "Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products." Foods 11, no. 14 (July 20, 2022): 2155. http://dx.doi.org/10.3390/foods11142155.
Abstract:
Food fraud is a common issue in the modern food industry. The undeclared use of foreign proteins in meat products is a major concern in this context. Oilseeds are ideal for this purpose due to their high protein content and since huge amounts of oil meal are obtained as a by-product of oil production. Therefore, a UHPLC-MS/MS method was developed for the simultaneous detection of chia, coconut, flaxseed, hemp, peanut, pumpkin, rapeseed, sesame, soy, and sunflower proteins in meat products. Potential tryptic peptide markers were identified by high-resolution mass spectrometry. The final twenty peptide markers selected, which are specific for one of the ten species targeted, were each measured by multiple reaction monitoring. To the best of our knowledge, twelve new heat-stable marker peptides for chia, coconut, flaxseed, pumpkin, rapeseed, sesame and sunflower have not been reported previously. Emulsion-type sausages with 0.01, 0.25, 0.50, 0.75 and 1.00% protein addition by each oilseed species were produced for matrix calibration. No false-positive results were recorded. In the quantification of the ten oilseed species, 466 of 480 measuring data points of the recovery rate in unknown sausages (0.15 and 0.85% protein addition by each oilseed species) were in the accepted range of 80–120%.
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Bevacqua, Robert F. "524 Vegetable Production in Southeast Virginia." HortScience 35, no. 3 (June 2000): 485D—485. http://dx.doi.org/10.21273/hortsci.35.3.485d.
Abstract:
A research and extension program for increasing vegetable production in southeastern Virginia was launched by Virginia Cooperative Extension in 1997. The launch was triggered by the construction of a shipping point market in Southampton County. First, a market window study identified target crops and the harvest period when they could be most profitably marketed. Target crops were watermelon, sweet corn, snap beans, muskmelon, bell pepper, and pumpkin. Second, a technology transfer program was formulated that emphasized demonstrations, field days, classes, and workshops. On-farm demonstrations of intensive vegetable production techniques formed the foundations of the extension effort and focused on drip irrigation, plastic mulch on raised beds, water and nutrient monitoring, honey bee pollination, and integrated pest management (IPM). “Growing Vegetables for the Commercial Market” was the title of a short course offered in partnership with the local community college. Sixty-five graduates completed the course in 1999. Workshops were offered on farm labor, marketing, irrigation, and production techniques. On-farm research was conducted in support of the emerging vegetable industry. The focus was on sweet corn IPM, variety trials for watermelon and pumpkin, and soil and plant analysis. Information was made available to growers through a bimonthly newsletter, an annual bulletin entitled Commercial Production Recommendations, and VCE postings on the World Wide Web.
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JASIM, Ekhlas Qanber, Erfan A. ALASADI, and Munther Abduljaleel MOHAMMAD-ALI. "THE EXTRACT OF PUMPKIN SEEDS AS A CORROSION INHIBITOR OF MILD STEEL ALLOY IN ACIDIC SOLUTION." Periódico Tchê Química 17, no. 35 (July 20, 2020): 181–91. http://dx.doi.org/10.52571/ptq.v17.n35.2020.17_jasim_pgs_181_191.pdf.
Abstract:
The problem of corrosion in factories and vital installations remains one of the most important obstacles that delay the progress of production and the increasing of its quantity. To solve the problem of corrosion, many inorganic and organic inhibitors have been used. Recently, inhibitors made from plant extracts, cheaper and environmentally friendly, were used. The inhibition of pumpkin seed extract on the corrosion mild steel alloy in the acidic medium was investigated using spectroscopy of the electrochemical impedance, Electrochemical technique and mass losing method with a static environmental aqueous acidic solution. Effect of inhibitor concentrations (10-50 mg/L) and immersion time (1–5 h) was studied on the inhibition efficiency (η%) of the extract on Mild Steel (MS) immersed in a 0.5 M HCl solution. All techniques showed very good matching results in the inhibition coefficient values. The optimum η% was in the range 71-76% depending on the method used. The optimum time was 5 hours. Tafel curves results showed a clear view of the extract behavior, which acts as a mixed-type inhibitor. Furthermore, the atomic force microscopy test was applied for studying surface morphology of alloy. From the foregoing, the pumpkin plant extract can be of great benefit in inhibiting corrosion in the industry.