• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.657-662
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• 1997

An attempt was made to investigate the chemical compositions of green pumpkin, edible flesh and seed of ripened pumpkin (Cucurbita moschata Duch.). The proximate compositions were moisture 9.34%, 11.98%, protein 12.70%, 13.38%, lipid 11.31%, 0.85%, carbohydrate 64.32%, 62.18%, fiber 6.31%, 4.54% and ash 6.05%, 7.76% in green and ripened pumpkin, respectively. The compositions of free sugar were glucose, fructose, sucrose, lactose and maltose in green and ripened pumpkin, respectively. During flesh growth, glucose, maltose and lactose was increased but sucrose and fructose was decreased in pumpkin. Pattern of 15 amino acid compositions in green and ripened pumpkin was shown to be of similarity. Major amino acids were glutamic acid, aspartic acid and alanine in green pumpkin and edible flesh of ripened pumpkin. And major amino acid in seed of ripened pumpkin were glutamic acid, arginine, aspartic acid and leucine. The predominant fatty acids were palmitic acid, linolenic acid, linoleic acid and oleic acid in green and ripened pumpkin, respectively. And those in seed of ripened pumpkin were linoleic acid, palmitic acid and oleic acid. The richest mineral contained in the green and ripened pumpkin was shown to be K and followed by Ca, Mg, Na and Fe in order.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.126-132
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• 2004

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

• Journal of Conservation Science
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• v.28 no.3
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• pp.247-256
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• 2012

Amber has been used as gemstones and artifacts from the period of the Three Kingdoms or earlier, which are discovered in the process of excavation now. It is, however, very difficult to discuss the importing route and circulation of amber because there are no informations available on the provenance. In this study, we acquired the IR spectra of ambers originating from 5 different locations. We also monitored the change of characteristic IR peaks by artificially aging the ambers under heat, light and heat with oxygen, respectively. As the aging proceeded, the intensity of C=O band and O-H band increased, however, the bands related with C=C bond decreased. There needed some modifications in the discerning scheme because some peak disappeared with aging; yet, it was still possible to discern different ambers largely. Therefore, it is expected that the scheme can be used practically by appraising its applicability to the real amber relics excavated.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.851-859
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• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.453-457
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• 1997

Sugars in Korean and Japanese pumpkin were studied. The sugars in pumpkin were crushed and extracted by boiling for 30 min. Korean pumpkin was found to contain 0.41% of sucrose, 0.54% of fructose, 0.61% of glucose and 0.68% of starch. Japanese pumpkin was found to contain 2.60% of sucrose, 2.76% of fructose, 1.91% of glucose and 1.22% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in Japanese pumpkin showed only signal of $\alpha$-1,4-glucosidic linkage by proton NMR analysis, and showed 86% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Japanese pumpkin is composed by only amylose. Pectin contents of Korean and Japanese pumpkin sowed 6.29% and 2.67%, respectively, as galacturonic acid by carbazole analysis.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.65-76
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• 2012

As pumpkin is gaining popularity as health functional food among people, this study purposed to prepare powder pumpkin soup of instant food style using ordinary pumpkin (Cucurbita moschata Duch.) that is an oriental pumpkin variety, and sweet pumpkin (Cucurbita maxima Duch.) that is a western pumpkin variety, and to examine its mechanical and sensory characteristics. The viscosity of powder pumpkin soup was higher when the addition ratio of ordinary pumpkin powder was higher than that of sweet pumpkin powder. On the contrary, sugar contents was higher when the addition ratio of sweet pumpkin powder was high. Color did not show any consistent tendency by the addition ratios of ordinary pumpkin powder and sweet pumpkin powder, and lightness was highest in PS2, redness in PS3, and yellowness in PS1. In the results of sensory evaluation through quantitative descriptive analysis, color, glossiness, and the intensity of pumpkin smell were highest in PS3, the intensity of sweetness in PS1, the intensity of saltiness in PS4. In the results of sensory evaluation through palatability test, PS3 showed the highest palatability in terms of appearance, flavor, color, taste, concentration, mouth feel, and overall palatability. Summing up these results, when powder pumpkin soup was prepared at different mixture ratios of ordinary pumpkin powder and sweet pumpkin powder, PS3 showed the most superior mechanical and sensory characteristics. Thus, it is considered most adequate to prepare powder pumpkin soup at the mixture ratio of ordinary pumpkin powder 75% and sweet pumpkin powder 25%.

• Korean journal of applied entomology
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• v.49 no.4
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• pp.299-304
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• 2010

The striped fruit fly, Baetrocera scutellata (Diptera: Tephritidae), is one of the most important pests in Cucurbitaceae plants. Among 6 attractants for B. scutellata used, Cue-lure was shown better effect than the others. Newly emerged adult of B. scutellata had been occurred early June of the year tested. There were two peaks of occurrences of B. scutellata, one was from mid-July to early August and the other was early September suggesting that B. scutellata has two generation a year. The larva of B. seutellata damaging the female flower and stem of the pumpkin was found for the frist time on Korea. The blossoms were damaged and fallen by B. scutellata which were 53.8% of male flower and 30.7% of female flower in the 6 pumpkins. The pumpkin flowers were damaged 51.9% by B. scutellata. Especially thc pumpkin flowers damaged were shown 72.7% (1015/1397 individuals) from August to September. The larva of B. scutellata was found from the Trichosanthes kirilowii on 24 June 2009 in Jinan-gun Jeollabuk-do.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.13 no.2 s.107
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• pp.76-83
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• 1992

호박은 비교적 병해가 적은 작물로 알려지고 있지만 사실은 호박의 재배면적이 일반화되지 않아서 그런 느낌이 들 뿐이지 시설재배단지에서는 어느 작물 못지 않게 병해의 발생이 심하다. 우리나라에서 호박에 발생하는 병해는 모두 12가지가 알려지고 있다. 그러나 호박재배에서 가장 큰 골칫거리 병해는 흰가루병, 노균병, 잿빛곰팡이병, 균핵병, 검은별무늬병, 세균성반점병, 바이러스병등 수종에 불과하다. 이외에 역병, 덩굴마름병, 탄저병, 무름병등이 발생하고 있으나 위에 열거한 병에 비하여 일반적이지 못하며 피해도 크지 않다.

• 베이커리
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• no.10 s.351
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• pp.34-47
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• 1997

• Journal of Food Hygiene and Safety
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• v.8 no.1
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• pp.63-68
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• 1993

The healthy yogurt containing pumpkin was developed and evaluated an antioxidant effect of pumpkin in yogurt during storage. For the preparation of pumpkin yogurts, 15, 20 or 25 g of pumpkin level. and 5, 6 or 7 g of sugar level were added to 100 ml milk. There was a trend for more desirable color and texture of pumpkin yogurt at 20 g pumpkin level than 15 or 25 g pumpkin level. Pumpkin yogurt contained 7 g sugar level had a more desirable flavor, texture and overall accetability than those contained 5 or 6 g sugar level. To evaluate antioxidant effect of pumkin in yogurt during stroage, yogurts were prepared by milk alone, with pumpkin, with sugar, and with sugar and pumpkin. The sugar and pumpkin levels in yogurt were 7 g and 20 g per 100 ml milk. The malondialdehyde(MDA) content of yogurt prepared by milk alone were significandy affected by days of storage. During 13 days storage of yogurt, pumpkin and sugar exhibited antioxidant effect.