Use of dried pumpkins in wheat bread production
作者： Tatjana Rakcejeva , Ruta Galoburda , Liga Cude , Envija Strautniece
DOI: 10.1016/J.PROFOO.2011.09.068
关键词: Cucurbita moschata 、 Cucurbita 、 Cultivar 、 Food science 、 Cucurbita maxima 、 Dry matter 、 Chemistry 、 Cucurbita pepo 、 Water content 、 Cucurbitaceae
摘要: Abstract Pumpkins belong to the family of Cucurbitaceae . They are classified Cucurbita pepo , moschata maxima and mixta according texture shape their stems. The nutritional value pumpkin fruits is high, varies from one species or cultivar another. reach in vitamins C, B 1 6 K, mineral substances. There no data found about vacuum microwave dried application wheat bread production. main purpose research was evaluate quality parameters pumpkins verify its Following made with additive were evaluated: moisture content (oven – drying method), vitamin C (iodometric), carotenoid (spectrophotometric), reducing sugars (LVS 252:2000), colour changes (ColorTec- PCM), total fat (ISO 6492:1999), degree liking 4121:2003), baking loss dry off. Quality non were: − 2.40 g⋅100 g -1 0.26 carotenoids 0.50 mg % (in matter). technological for drier used: pressure (70–50 mmHg), speed tumbler 6 rpm, working cycle three stages. During process a decrease following observed: 10.5 times, 2.0 times; increase yellowness (b*) 1.5 times. optimal dough 10% flour amount. sample richer comparing control sample. results sensory analyses using hedonic rating demonstrated that higher attributed (7.3) (6.7).
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