The Experts below are selected from a list of 3456 Experts worldwide ranked by ideXlab platform
Edna Regina Amante - One of the best experts on this subject based on the ideXlab platform.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
Joao Gustavo Provesi - One of the best experts on this subject based on the ideXlab platform.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
Carolinne Odebrech Dias - One of the best experts on this subject based on the ideXlab platform.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
Renata Dias De Mello Castanho Amboni - One of the best experts on this subject based on the ideXlab platform.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
-
characterisation and stability of quality indices on storage of pumpkin cucurbita moschata and cucurbita maxima purees
International Journal of Food Science and Technology, 2012Co-Authors: Joao Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias De Mello Castanho Amboni, Edna Regina AmanteAbstract:Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ Pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability was monitored during storage in ambient conditions. No significant alterations in pH, titratable acidity or soluble solids were noted. Both types of puree have a good concentration of carotenoids, although a slight decrease was detected in the ‘Exposicao’ pumpkin puree after 15 days of storage. In relation to the colour of the purees, there were no significant alterations in a*, b* or ΔE during storage. Decreases in L* and WI were detected after 30–60 days of storage, thus suggesting a browning in an initial period. However, the scores given by the sensory assessors remained above 7 in a 9-point scale, thus showing no significant alterations during storage. The results showed the stability of the pumpkin purees during the 180 days of storage under the proposed conditions.
Danilčenko Honorata - One of the best experts on this subject based on the ideXlab platform.
-
Effect of different fertilizers on the mineral content of pumpkin fruit
2020Co-Authors: Paulauskienė Aurelija, Danilčenko Honorata, Pranckietienė Irena, Tarasevičienė ŽivilėAbstract:Pumpkin is a vegetable that contains relatively large amounts of biologically active substances. Vegetables are best known as a source of carotenoids and dietary fibres. In addition to this, the pumpkin pulp accumulates significant quantities of minerals. The aim of this work was to identify the most effective fertilizers stimulating accumulation of mineral compounds. The experiment was carried out at the Experimental Station of Aleksandras Stulginskis University, in the central part of Lithuania. Six Pumpkins cultivars have been investigated: Cucurbita maxima Duch. – Stofuntovaja, Bambino, Kroshka; Cucurbita moschata (Duch.) Duch. ex Poir. – Zemcuzina; Cucurbita pepo L. – Miranda, Golosemiannaja. The experiment was carried out in five combinations: no fertilization (control), humic substances (HS) fertilizer, complex fertilizers, compost and mixture of complex fertilizers, and humic substances fertilizers. The amounts of macro- and micro-elements were determined in dry matter of the pumpkin fruit pulp by the inductive plasma mass spectrometry method. The data of the analyses showed that the mixture of complex and HS fertilizers had the strongest positive influence on the accumulation of dry matter in the pumpkin fruit. All the fertilizers increased the amount of crude ash in the pumpkin fruit, but no significant differences among the fertilizers and cultivars were found. The biggest amounts of crude ash accumulated in Pumpkins fertilized with the complex fertilizers and the mixture of complex and HS fertilizers. The biggest average content of the macro- and micro-elements was found in Pumpkins fertilized with the complex fertilizers. All the applied fertilizers increased the content of calcium, iron, manganese, sodium and zinc in the pumpkin fruit, but reduced the amount of copperVytauto Didžiojo universitetasŽemės ūkio akademij
-
Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber
2020Co-Authors: Černiauskienė Judita, Danilčenko Honorata, Jarienė Elvyra, Kulaitienė Jurgita, Juknevičiene EditaAbstract:It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF) is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF), acid dietary fiber (ADF), acid detergent lignin (ADL) and water-soluble carbohydrates (WSC) contents in Pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL) was accumulated in C. maxima ‘Kroshka’ pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiberVytauto Didžiojo universitetasŽemės ūkio akademij
-
Chemical composition and pollution research in pumpkin fruit of various genotypes
2020Co-Authors: Jarienė Elvyra, Danilčenko Honorata, Černiauskienė Judita, Neverauskaitė Lina, Mažeika Romas, Staugaitis GediminasAbstract:Currently Pumpkins are very popular vegetable containing a high nutritional value and simple cultivation technology. In Šakiai district farm, the pumpkin cv. ‘Rouge vif d’Etampes’ of Cucurbita Maxima genotype and cv. ‘Muscade de Provence’ of Cucurbita moschata genotype were grown for research. Standard methods were applied to identify the amount of moisture, crude fibre, vitamin C, potassium, nitrates and heavy metal residues in Pumpkins’ peel and flesh. The highest amount of moisture was determined in Pumpkins’ flesh of cvs. ‘Rouge vif d’Etampes’ (94.78%) and ‘Muscade de Provence’ (94.77%). It was established that the peel of ‘Muscade de Provence’ contains the highest amount of vitamin C (13.2 mg 100g-1) and the peel of ‘Rouge vif d’Etampes’ contains the highest amount of crude fibre (23.16%) and potassium (181.8 g kg-1). It was carried out, that the least amount of nitrates was accumulated in the flesh of ‘Muscade de Provence’ Pumpkins (140.9 mg kg-1). Residues of heavy metals cadmium and lead did not exceed the established standards, however, a particularly high amount of zinc (2.976 mg kg-1) was found in the peel of ‘Muscade de Provence’ Pumpkins. Pumpkin fruit nutritional value and chemical pollution are influenced by agro-biological factors, meteorological and growth conditions and the most important – features of plant species and cultivarVytauto Didžiojo universitetasŽemės ūkio akademij
-
Quality parameters of the great pumpkin for food
2020Co-Authors: Danilčenko Honorata, Kulaitienė Jurgita, Juknevičiene Edita, Juozaitytė Viktorija, Sawicka Barbara, Gajewski MarekAbstract:Agricultural and food sector is an important part in general structure of Lithuanian export. The farmers cultivate more and more the different species of Pumpkins, because all morphological parts of this vegetable are valuable and can be used in the food industry. The main aim of this study was to investigate the quality parameters of the great pumpkin’s (Cucurbita maxima D.) fruit skin and flesh of different cultivars – 'Justynka F1', 'Karowita' and 'Amazonka'. Standard methods were applied to identify the following: dry matter, crude fibre, crude protein and crude ash. The results showed that the highest amount of dry matter was in cv. 'Justynka F1' flesh (10.26 %). The amount of dry matter in cv. 'Justynka F1' and 'Amazonka' skins was found significantly higher than in flesh (respectively 18.15 % and 18.76 %). In all tested pumpkin cvs. skins were found significantly higher amounts of crude protein and crude fibre it compared to flesh. It was identified that the fruit skin of cv. 'Amazonka' is valuable due the highest amount of crude ash – 9.27%Vytauto Didžiojo universitetasŽemės ūkio akademij
-
Mulching impact on the quality of oil pumpkin’s (Cucurbita pepo L.) fruit
'Vytautas Magnus University', 2020Co-Authors: Černiauskienė Judita, Danilčenko Honorata, Kulaitienė Jurgita, Jarienė ElvyraAbstract:ISSN 1822-3230 (ankstesnių spausdintų leidinių)Nutritious value of great (Cucurbita maxima) and musky (Cucurbita moschata) pumpkin pulp has been widely investigated, but chemical and qualitative analysis of pulp of oil pumpkin fruits has been superficial so far. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin (Cucurbita pepo) fruit quality. In 2013–2014, in Kaunas district farm, oil seed Pumpkins cultivars 'Heracles', 'Hamlet', 'Danaja' were grown for research. The aim of two years research – to investigate the influence of compost/organic mulch to the quality of organically grown oil seed pumpkin fruit. Pumpkin seedlings were mulched with 5 and 10 cm thick layer of compost mulch. Standard methods were applied to identify the following: dry matter, soluble dry matter, crude protein, crude fibre and amounts of MADF, NDF, ADF fibre and crude in the pumpkin flesh. The results have determined that 5 and 10 cm compost mulch layer had a significant effect on the amount of dry matter in the pumpkin flesh. Basically, mulching has increased the amount of soluble dry matter in the pumpkin flesh. Crude protein accumulation in the fruit flesh was essentially affected by 5 cm thick layer of compost. Mulching with 5 and 10 cm compost layer has significantly increased the amount of crude fibre in 'Hamlet' and 'Heracles' cultivars. 5 and 10 cm compost mulch had a significant effect on the amount of crude ash. According to the researched indicators set parameters in ecologic system of the researched oil-seed Pumpkins, the best cultivator to be grown with organic mulching is 'Hamlet'Vytauto Didžiojo universitetasŽemės ūkio akademij
