• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.171-177
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• 2005

Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.453-457
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• 1997

Sugars in Korean and Japanese pumpkin were studied. The sugars in pumpkin were crushed and extracted by boiling for 30 min. Korean pumpkin was found to contain 0.41% of sucrose, 0.54% of fructose, 0.61% of glucose and 0.68% of starch. Japanese pumpkin was found to contain 2.60% of sucrose, 2.76% of fructose, 1.91% of glucose and 1.22% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in Japanese pumpkin showed only signal of $\alpha$-1,4-glucosidic linkage by proton NMR analysis, and showed 86% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Japanese pumpkin is composed by only amylose. Pectin contents of Korean and Japanese pumpkin sowed 6.29% and 2.67%, respectively, as galacturonic acid by carbazole analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Food Science and Preservation
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• v.24 no.2
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• pp.246-253
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• 2017

This study was conducted prepare spray-dried powder using pumpkin sweet potato hydrolysates and examine the physicochemical properties of the powder. The insoluble dietary fiber and soluble dietary fiber of the pumpkin sweet potato treated by enzyme were 4.17% and 2.07%, respectively. The spray-dried pumpkin sweet potato hydrolysates was manufactured via spray-drying with different forming agents: i.e., pectin 0.1%, 0.5%, 1%, and 2.0%. The moisture contents and total starches of the spray-dried powders were approximately 1.68-2.46 and 45.32-46.51%, respectively. The color of the L and a value decreased, and that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried powders were $37.17-42.32{\mu}m$, and its shape was generally globular. The water absorption index of the spray-dried powder (1.74-1.91) was lower than that of the freeze-dried powder (2.15). The water solubility index of the spray-dried powder, 80.75-87.61%, was higher than that of the freeze-dried powder (70.47%). The adhesion values of spray-dried powder to epithelial HT-29 cells were 2.66-6.18% of the initial cell counts, whereas freeze-dried powder showed lower adhesive ability (1.79%). The in vitro human digestibility in the spray-dried powder was 70.09% which is very effective in digestion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.291-295
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• 2015

Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.