Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends

Joseph. Adubofuor^1, , Isaac Amoah² and Pearl Boamah Agyekum¹

¹Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

²Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Cite this paper:
Joseph. Adubofuor, Isaac Amoah and Pearl Boamah Agyekum. Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends. American Journal of Food Science and Technology. 2016; 4(4):89-96. doi: 10.12691/ajfst-4-4-1

Abstract

Pumpkin pulp has rich source of vitamins and mineral salts for human consumption. However, there is limited utilization in terms of it commercial acceptability. The aim of this study was to determine some physicochemical properties of pumpkin pulp and the sensory properties of pumpkin-MD2 pineapple juice blends. The pulp of round and cylindrical pumpkin fruits containing white seeds were analyzed for some physicochemical properties such as protein, ash, titratable acidity (TA), pH and minerals (Ca, Na, Zn, K, Mg and Fe). The pulps of the fruit were peeled, cut, grated, fermented and the juices extracted were blended with MD2-pineapple juice in different formulation ratios. Sensory evaluation of the juice blend was carried out using the nine-point hedonic scale. Preference ranking test was also carried out on the formulated juices. The result showed moisture content of (95.03 and 95.66%), ash (0.66 and 0.83%), crude protein (2.58 and 2.42), pH (4.39 and 4.13), titratable acidity (0.38 and 0.34% as citric acid), for round and cylindrical pulp, respectively. Significant differences (p<0.05) existed in TA, ash, pH and moisture contents of the pulps from the round and cylindrical fruits. The predominant minerals in the pulps were potassium and calcium which were 266.30 and 13.18 mg/100g for the round and 363.05 and 9.63mg/ 100g for the cylindrical, respectively. The results showed that the most accepted blend was (55:45) pumpkin (round)-MD2 pineapple juice. In the case of the cylindrical fruit, the 100 % pineapple juice was the most accepted. The 100 % pumpkin juice had the lowest acceptability. Thus, the (55:45) pumpkin-MD2 pineapple juice blend with the pulp from both round and cylindrical fruits has the potential to compete with single strength pineapple juice on the market.

Keywords:
round and cylindrical pumpkin fruits pumpkin pulp pumpkin juice MD2 pineapple juice physicochemical properties juice blends sensory evaluation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Wang, Y., Behera, T. K., and Kole, C, Genetics, Genomics and Breeding of Curcubits. Science Publishers of Edenbridge Ltd., USA, 2012, 1.
[2]	Rakcejeva, T., Galoburda, R., Cude, L., Stra, E, Use of dried pumpkins in wheat bread production. Procedia Food Sci. 1, 441-447. 2011.
[3]	Doymaz, I., The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering, 79: 243-248. 2007.
[4]	Alibas, I., Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT, 40 (8): 1445-1451. 2007.
[5]	Murkovic, M., Mulleder, U and Neunteufl, H, Carotenoid content in different varieties of pumpkins. Journal of Food Composition and Analysis, 15: 633-638. 2005.
[6]	Grubben, G. J. H., Messiaen, C. M., Denton, O. A., Schippers, R. R., Lemmens, R. H. M. J. and Oyen, L. P. A, Plant Resources of Tropical Africa 2, Vegetables. Buckhuys Publishers, Wageningen, Netherlands, 2004, 261- 268.
[7]	Seo, J.S., Burrib, B.J., Quana, Z., Neidlinger, T.R., Extraction and chromatography of carotenoids from pumpkin. J. Chromatography, A 1073, 371-375. 2005.
[8]	Abou-Zaid, A.A.M., Nadir, A.S., Ramadan, M.T., Studies on sheets properties made from juice and puree of pumpkin and some other fruit blends. J. Appl. Sci. Res. 8 (5), 2632-2639. 2012.
[9]	Fu, C.L., Shi, H., Li, Q.H., A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods Hum. Nutr. 61, 70-77. 2006.
[10]	Li, Q.H., Fu, C.L., Rui, Y.K., Hu, G.H., Cai, T.Y., 2005. Effects of protein-bound polysaccharide isolated from pumpkin on insulin in diabetic rats. Plant Foods Hum. Nutr. 60, 13-16. 2005.
[11]	Nawirska, A., Figiel, A., Kucharska, A.Z., Soko´-e˛ towska, A., Biesi-ada, A., 2009. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. J. Food Eng. 94 (1), 12-14.
[12]	Alfawaz, M. A, Chemical Composition and Oil Characteristics of Pumpkin (Cucurbita maxima) Seed Kernels. Food Science and Agricultural Resource Center, King Saud University Research Bult, 2004, No. (129), 5-18.
[13]	Dari, L., and Mahunu, G.K, Nutritional assessment of some leafy vegetables in Ghana. Ghana Journal of Horticulture vol. 8, 112-115. 2010.
[14]	Dhar, M., Rahman, S., Sayem, S.M., Maturity and post harvest study of pineapple with quality and Shelf life under red soil. Int. J. Sustain. Crop Prod. 3 (2), 69-75. 2008.
[15]	Trienekens, J.H. Market Induced Innovations through International Supply Chains Development: KLCT TR-207, 2003, A Working Paper.
[16]	Othman, O.C., 2011. Physicochemical characteristics and levels of inorganic elements in off-vine ripened pineapple (Ananas comosus L) fruits of Dar es Salaam, Tanzania. KIST J. Sci. Technol. 1 (1), 23-30.
[17]	Okonkwo, S.I., Ogbuneke, R.U., Uyo, B.K., 2012. Elucidation of sugar in edible fruit–pineapple (Ananas comosus). Res. J. Chem. Sci. 2 (1), 20-24.
[18]	Pineapple Technical Group 1999. Pineapple production practices. Department of Horticulture, National Agriculture Research Institute, Mon Repos, East Coast Demerara, Guyana.
[19]	Ackom, N.B., Tano-Debrah, K., Processing pineapple pulp into dietary fiber supplement. Afr. J. Food Agric. Nutr. Devel. 12 (6), 6823-6833. 2012.
[20]	Webber, C. M., and Labaste, P, Building Competitiveness in Africa’s Agriculture. International Bank for Reconstruction and Development, Washington, USA, 2010, 99.
[21]	Pearson, D. R., Aranoff, S. L., Okun, D. T., Lane, C. R., Williamson, I. A., and Pinkert, D. A. Sub-Saharan Africa: Factors Affecting Trade Patterns Of Selected Industries. Annual Report, United States International Trade Commission, 2008, 51.
[22]	Ashurt, R.R. History of fruit drinks and food flavoring. Rumbold, New York, 1991, pp.9-35.
[23]	Neves, M. F., Trombin, V. G., Lopes, F. F., Kalaki, R., and Millan, P, The Orange Juice Business. Wageningen Academic Publishers, The Netherlands, 2011, 116.
[24]	Bates, R. P., Morris, J. R., and Crandall, P. G, Principles and Practices of Small and Medium Scale Fruit Juice Processing. FAO Agricultural Services Bulletin, Rome, 2001, 3, 95.
[25]	Bhardwaj, R. L., and Pandey, S, Juice Blends: A way of utilizing underutilized fruits, vegetables and spices. Critical Reviews in Food Science and Nutrition, 2011, vol. 51, 563-570.
[26]	Kuada, J, Internationalization and Enterprise Development in Ghana. Adonis and Abbey Publishers Ltd., London, UK, 2005, 30.
[27]	Bansal, S. P. Healing Power of Foods. V and S Publishers, New Dehli, India, 2011, 35.
[28]	Yabsley, C., and Cross, A, Miracle Juices. Creative Publishing International Inc. USA, 2001, 20.
[29]	A.O.A.C. Official Methods of Analysis. 17th Edition of The Association of Official Analytical Chemists. Food Analysis Gaithersburg M D. USA, 2000.
[30]	Nielsen, S.S, Food Analysis, 2nd Edition, Aspen Publishers, Inc. Gaithersburg, Maryland, 1998,110.
[31]	Perkin Elmer. Analytical Method Manuals for Atomic Absorption Spectroscopy, 1982.
[32]	See, E., Wa, W., and Aa, N, Physico-Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour. Asean Food Journal, 14, 123-130. 2007.
[33]	El-Demery, M. E, Evaluation of Physico-Chemical Properties of Toast Breads Fortified with Pumpkin (Cucurbita moschata) flour. Home Economics Department, Faculty of Specific Education Kafr-Elsheikh University, Egypt. The 6th Arab and 3rd International Annual Scientific Conference Report, 2001, 2146-2157.
[34]	Fedha, M.S., Mwasaru, M.A., Njoroge, C. K., Ojijo, N. O., and Ouma, G.O, Effect of drying on selected proximate composition of fresh and processed fruits and seeds of two pumpkin species. Agric. Biol. J. N. Am., 1(6): 1300. 2010.
[35]	Fellows, P, Food Processing Technology. Principle and Practice. Woodhood Publishing Limited, Great Britain, 2000, 234.
[36]	Srivastava, M, List of Fruits and Vegetables with a High Water Content. Hearst Communications Tnc. 2014. Healthy Eating. Available: http://www. Stage.Com> Healthy Eating. Html [Accessed: Jan. 12, 2014].
[37]	Nwofia, G.E., Victoria, N.N., and Blessing K.N, Nutritional Variation in Fruits and Seeds of Pumpkins (Cucurbita Spp.) Accessions from Nigeria. Pakistan Journal of Nutrition 11 (10): 946-956. 2012.
[38]	Shewfelt R.L, Sources of variation in the nutrient content of agricultural commodities from the farm to the consumer. J. Food Qual. 13:37.1990.
[39]	Elinge, C. M., Muhammad, A.I., Siaka, A.A., Atiku, F.A., Hannatu, A.S., Peni, I.J., and Yahaya, I, Nutritional and Antinutritional Composition of Pumpkin (Cucurbitapepo L.) Pulp. Advances in Food and Energy Security, 2012, (2): 22-28.
[40]	http://www.safefood.eu/SafeFood/files/89/8964f665-9bea-4c05-bacf-79e1eda9cd98.pdf. [Accessed: Jan. 25, 2016].
[41]	Lintas, C. Nutritional aspects of fruit and vegetable consumption in Lauret F. (ed.) Consumption of Mediterranean fruit and vegetables: Outlook and policy implications/ D. Damianos/ Montpellier [France] . CIHEAM-IAMM pg. 79-87. 1992.
[42]	http://research.wineaustralia.com/wp-content/uploads/2012/09/2005-FS-Solids-pHAcidity.pdf, [Accessed: Dec. 19, 2015]
[43]	Sharma, S., and Rao, R, Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis. International Food Research Journal 20(5):2309-2316. 2013.
[44]	US Food and Drugs Authority CFSAN. Approximate pH of Foods and Food Products-Acidified and Low-Acid Canned Foods Report. Center for Food Safety and Applied Nutrition, USA, 2007, Page 1-13.
[45]	http://foodsafety.wisc.edu/business_food/files/approximate_ph.pdf, [Accessed: Dec. 19, 2015].
[46]	Smith, D.S, Cash, J.N., Nip, W-K., and Hui, W.H., Processing Vegetables Science and Technology, Technomic Publishing AG, Basel, Switzerland, 1997, 52.
[47]	http://ressources.ciheam.org/om/pdf/a19/C1920812.pdf [Accessed: Dec. 23, 2015].
[48]	http://www.foodstandards.gov.au/publications/documents/minerals_report.pdf. [Accessed: Dec. 23, 2015].
[49]	Adebayo, O.R., Farombi, A.G., and Oyekanmi, A.M, Proximate, Mineral and Anti-Nutrient Evaluation of Pumpkin Pulp (Cucurbita Pepo). Journal of Applied Chemistry, vol.4, issue 5, 25-28. 2013.
[50]	Tremblay, L, (2014). Minerals in pumpkin. Demand Media Publications. Available: http://www. Healthy Eating.com.html. [Accessed: Jan. 3, 2014].
[51]	WordPress. Pumpkin Health Benefits. 2011. Available: http://www.wordpress.com/2011/11/pumpkin-health-benefits.pdf .html [Accessed: Oct 3, 2013].
[52]	Viquez, F., Lastreto, C., and Cooke, R.D, A study of the production of clarified banana juice using pectinolytic enzymes. Journal of Food Technology 16: 115-125. 1981.
[53]	Mugochi, T., Parawira W., Mpofu, A., Simango, C., Zvauya, R, Survival of some species of Salmonella and Shigella in mukumbi, a traditional Zimbabwean wine. Int J Food Sci Nutr 50: 451-455. 1999.
[54]	Kingamko, R., Sjogren, E., Svanberg, U., Kaijser, B, pH and acidity in lactic- fermenting cereal gruels: effects on viability of entropathogenic microorganisms. World J Microbiol Biotech 10: 664-669. 1994.
[55]	Lorri, W, Svanberg U Lower prevalence of diarrhea in young children fed lactic acid-fermented cereal gruels. Food Nutr Bull 15: 57-63. 1994.
[56]	Steinkraus, K.H, Nutritional significance of fermented foods. Food Resear Int. 27: 259-267. 1994.
[57]	Ravi, U., Development of Orange-White Skin Pumpkin Crush. American-Eurasian Journal of Agriculture and Environmental Science. Volume 44. Issue8 :( 1). Page 44-49. 2010.
[58]	Kilara, A., and Van Buren J.P, Clarification of Apple Juice. In D. L Downing (ed.). Processes Apple Products. Van Nostrand Reinhold, 1989, 83. Available: http://linkSpringer.com/chapter/10.1007/978-1-4684-8225-6_4#page-1 Accessed: Dec. 23, 2015.
[59]	Lawless H.T., and Heymen, H, Sensory Evaluation of Food: Principles and Practices. Chapman and Hall New York, U.S.A, 1998, 232.
[60]	Desrosier, N.W, (1985). The Technology of Food Preservation. 3rd ed. AVI Publishing Co., London, 1985, 22-24.
[61]	Jay, J.M., Loessener, M. J. and Golden, D. A, Modern Food Microbiology. Springer Science. Business Media. New York, 2005, 189.
[62]	Zhao, J., Liu, W., Chen, D., Zhou, C., Song, Y., Zhang, Y., Ni, Y., and Li, Q, Microbiological and Physicochemical Analysis of Pumpkin Juice Fermentation by the Basidiomycetous Fungus Ganodermalucidum. Journal of Food Science. Vol. 80, Nr. 2, 241, 2015.
[63]	Pickenhagen, W., (1999) Flavour chemistry: Thirty Years of Progress. New York: Kluwer Academic cited in Žemlička, L., Fodran, P., Kolek, E., Prónayová, N, Analysis of natural aroma and flavour of MD2 pineapple variety (Ananas comosus [L.] Merr.), Acta Chimica Slovaca, Vol. 6, No. 1, 2013, 123.
[64]	Wardy, W., Saalia, F. K., Asiedu, M. S., Badu, S. and Dedeh, S, A comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana. African Journal of Food Science vol. 3.22-25.2009.
[65]	Jowit, R., The terminology of food texture. J. Texture Stud. 5:351-358. 1974.