• Korean journal of food and cookery science
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• v.15 no.6
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• pp.586-590
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• 1999

Pumpkin rice cakes were prepared by different amounts of pumpkin and then instrumental analysis and sensory evaluation were performed to measure quality characteristics of the cakes and to determine adequate amounts of pumpkin. Moisture contents of pumpkin rice cake increased in accordance with the addition of pumpkin. In Hunter's color value, lightness decreased by the addition of pumpkin, whereas redness and yellowness increased. In texture profile analysis, hardness, gumminess, and chewiness of pumpkin rice cake increased by pumpkin addition. In sensory evaluation, all categories except flavor were significantly different at p<0.05. Overall the rice cake with 30% of pumpkin showed high sensory scores and preferable acceptability in color, taste, moistness, consistency, and overall acceptance.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.162-175
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• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.254-260
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• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.851-859
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• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.126-132
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• 2004

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

• Food Science of Animal Resources
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• v.38 no.1
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• pp.1-13
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• 2018

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. $a^*$ values were decreased with PM addition, where $L^*$ values did not differ among treatments and $b^*$ values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.855-863
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• 2006

The purpose of this study was to provide the basic information on the functional cookies with pumpkin and ginseng powder. Pumpkin cookies with ginseng powder were prepared at various additions adding (0 g, 3 g, 6 g, 9 g). With increasing As the addition of ginseng powder additionincreased, there were significant decrease in the water contents and crude protein were significantly decreased (p<0.05). The spread factor and Hunter color's L, a, and b values in th dough and cookies were significantly decreased with increasing as the addition level of ginseng powder content was increased(p<0.05). Hardness measured using rheometer and onset, peak, and closing temperatures and gelatinization enthalpy using DSC showed significantly the higher values with increasing more additions of ginseng powder content. In sensory evaluation, surface cracking, and pumpkin flavor were decreased with lower levels of ginseng powder. Ginseng flavor and hardness were increased with lower levels of ginseng powder Overall desirability of cookies with addition of 3 g added ginseng powder was the highest of the four samplesproduction. Surface crakcracking washadhighly positively correlated with spread factor, a (redness) (p<0.01)and but negatively correlated with carbohydrate content (p<0.05). Ginseng aroma showed negative correlation to the water contents, crude protein, spread factor, and Hunter's a (redness) and b (yellowness) values (p<0.05).