Morphology and sensory evaluation of traditional products from different landraces of pumpkin (Cucurbita spp.)

Authors

  • Ján Brindza Slovak University of Agriculture, Institute of Biological Conservation and Biosafety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Lucia Kucelová Slovak University of Agriculture, Institute of Biological Conservation and Biosafety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Maria Fil Commercial Academy in Lviv, Tugan-Baranovskogo str. 10, 79005 Lviv, Ukraine, Tel.: +380 32 275-68-66
  • Radovan Ostrovský Slovak University of Agriculture,Institute of Biological Conservation and Biosafety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Eva Gondová Slovak University of Agriculture, FAPZ, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/137

Keywords:

pumpkin, sensory analysis, economic value, morphology

Abstract

The goal of study was analysis of morphological characteristics and organoleptic attributes of traditional food products from the pulp of regional varieties of pumpkin (Cucurbita spp.). For experimental purposes we used a landrace from Ukraine (A) and 5 landraces from Serbia (B, C, D, E and F). For the fruit of all landraces were determined by the average weight of fetuses in the range 1025.0 g (F) - 7680.0 g (B), stem weight 3.35 g (F) - 25 g (B), pulp weight 668.15 g (F) - 6351.10 g (B), placental weight of 90.47 g (E) - 515.50 g (B), seed weight 44.55 g (F) - 277.80 g (B) and mass exocarp 124.20 g (E) - 471.70 g (B). The dry matter content of flesh were determined in the range 7.8 to 11.6 %. The total weight of the fruit pulp was determined by weight in the range of 65.19 up to 88.50 % and the proportion of seed weight in the range of 1.65 to 6.58 %. Differences between genotypes were determined by the texture attributes of dry pulp of selected landraces using an electron microscope. For the sensory evaluation by traditional technology, we drafted three food products from the pulp of each landraces and mash, roast flesh, and baked rolls (traditional name strudel). All products have been heat-treated by boiling (slurry at 100 °C) and baked at 200 °C. Organoleptic evaluation of samples, we identified significant differences between rated landrace in perceptions of color, texture, consistency, hardness, juiciness, flavor, aftertaste, swallowed, sweetness, acidity, smell and overall impression. Experimental results of morphological analysis, we evaluated the descriptive statistics and the relationship between the characters were determined by linear correlations. Sensory analysis were evaluated by scaling and ranking methods. In general, we identified the best organoleptic properties in the landraces originating from Serbia (C). The results confirmed significant differences between test landrace in morphological and organoleptic characteristics.

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References

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Published

2011-03-06

How to Cite

Brindza, J. ., Vietoris, V. ., Kucelová, L. ., Fil, M. ., Ostrovský, R. ., & Gondová, E. . (2011). Morphology and sensory evaluation of traditional products from different landraces of pumpkin (Cucurbita spp.). Potravinarstvo Slovak Journal of Food Sciences, 5(2), 1–8. https://doi.org/10.5219/137

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