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Optimization of Preparation Conditions and Quality Characteristics of Sweet Pumpkin Stock  

Han, Chi-Won (Department of Food Science and Technology, Kongju National University)
Park, Won-Jong (Department of Food Science and Technology, Kongju National University)
Seung, Suk-Kyung (Department of Dining Atmosphere Display, The Graduate School of Tourism & Hospitality, Kyonggi University)
Publication Information
Food Science and Preservation / v.15, no.6, 2008 , pp. 832-839 More about this Journal
Abstract
The stock that is the first step for preparation of soups and purees links to the taste of food. Many types of vegetable have been used in stocks, but this study focused on stocks prepared with sweet pumpkin. The stock preparation conditions including the weight of sweet pumpkin, the water volume, and the boiling time at $97^{\circ}C$ were optimized by response surface methodology. The quality characteristics of the resulting stock were investigated. The color, flavor, taste and overall acceptability were dependent parameters. A model equation was proposed with regard to the sweet pumpkin weight, water volume, and boiling time at $97^{\circ}C$. A sweet pumpkin weight of 357.9 to 403.0 g, a water volume of 689.8 to 768.5 mL, and a boiling time of 9.9 to 10.3 min at $97^{\circ}C$ were found to be the optimal stock preparation conditions. The quality characteristics of the sweet pumpkin stock prepared under the optimized conditions were pH 6.64, total acidity 0.18%, soluble solids $2.39\;^{\circ}Brix$, color value (L, 99.07 a, -2.43 b, 11.82), total polyphenol 280.75 mg/L, and electron donating ability 21.32%.
Keywords
sweet pumpkin stock; response surface methodology; quality characteristics;
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Times Cited By KSCI : 6  (Citation Analysis)
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