ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Spaghetti elaboration from pumpkin flour and its physico-chemical properties (Spanish text)

Jarret, Robert Lawrence.

Masters Abstracts International

1999

บทคัดย่อ

Postharvest losses of fresh pumpkins can be reduced by processing into a shelf-stable flour, permitting its use in diverse products.  The flour can increase the beta-carotene content being incorporated in products such as soup, cream, pie and in pastas such as the spaghetti.

 In this research the flour was made by dehydrating the pumpkins at $55 \pm 5\sp\circ$C for 36 hours, milling the dry product until the particles were 355 mum in size.

 Spaghetti was prepared using semolina flour and 0%, 5%, 10%, 15%, 20% pumpkin flour.  These were stored for 2 months at $25 \pm 5\sp\circ$C and relative humidity 65% in polyethylene plastic bags in a dark place.

 According to instrumental and sensory evaluation the proportion 10% and 15% proved to be the best for the making spaghetti.  The beta-carotene content of the resulting spaghetti after stored for two months, was 43.90 and 80.13 mug/g of product respectively.

 The cooking losses, adhesiveness, and the color parameter b of the spaghetti, significantly decrease with the storage time.  Cooking losses and adhesiveness have a positive correlation $(r = 0.795).$ The color parameter b was positively correlated with beta-carotene content $(r = 0.830).$ The amount of the pumpkin flour influences the textural and sensory properties.