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KMID : 1011620150310030304
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 3 p.304 ~ p.317
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Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums
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박보람:Park Bo-Ram
김나정:Kim Na-Jung/유선미:Yoo Seon-Mi/한귀정:Han Gwi-Jung/김하윤:Kim Ha-Yun/한혜민:Han Hye-Min/신동선:Shin Doung-Sun/신말식:Shin Mal-Shick
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Abstract
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For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.
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KEYWORD
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sweet-pumpkin, paste, sweet-pumpkin latte
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