• Culinary science and hospitality research
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• v.13 no.3
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• pp.44-53
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• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.857-863
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• 2012

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.666-671
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• 1993

Mixtures (total solid content: 15%) prepared with whole milk added with skim milk powder and/or sweet potato and/or pumpkin were fermented with 0.205% gelatin, 2% sugar and yogurt bacteria. The fermented mixtures (curd yogurt) were evaluated for acid production (pH, titratable acidity), number of viable cell, sensory property and keeping quality. The acid production of all mixtures remarkably increased for the first 12 hours and there is no significant difference among the mixtures. The lactic acid bacteria counts in the all products after 24 hours incubation were above $6.4{\times}10^{9}cfu/ml$. In organic acids, the mixture added with skim milk powder was higher ratio of lactic acid content to total acidity than those added with sweet potato and/or pumpkin. The sensory score of mixture containing sweet potato was best but curd yogurt containing pumpkin reduced the sensory property. When each mixtures were kept at $5^{\circ}C$ for 15 days, pH, titratable acidity, and number of viable tells of yogurt were not changed.

• Food Science and Preservation
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• v.24 no.2
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• pp.246-253
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• 2017

This study was conducted prepare spray-dried powder using pumpkin sweet potato hydrolysates and examine the physicochemical properties of the powder. The insoluble dietary fiber and soluble dietary fiber of the pumpkin sweet potato treated by enzyme were 4.17% and 2.07%, respectively. The spray-dried pumpkin sweet potato hydrolysates was manufactured via spray-drying with different forming agents: i.e., pectin 0.1%, 0.5%, 1%, and 2.0%. The moisture contents and total starches of the spray-dried powders were approximately 1.68-2.46 and 45.32-46.51%, respectively. The color of the L and a value decreased, and that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried powders were $37.17-42.32{\mu}m$, and its shape was generally globular. The water absorption index of the spray-dried powder (1.74-1.91) was lower than that of the freeze-dried powder (2.15). The water solubility index of the spray-dried powder, 80.75-87.61%, was higher than that of the freeze-dried powder (70.47%). The adhesion values of spray-dried powder to epithelial HT-29 cells were 2.66-6.18% of the initial cell counts, whereas freeze-dried powder showed lower adhesive ability (1.79%). The in vitro human digestibility in the spray-dried powder was 70.09% which is very effective in digestion.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Journal of Nutrition and Health
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• v.56 no.5
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• pp.469-482
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• 2023

Purpose: Obesity has emerged as a critical global public health concern as it is associated with and increases susceptibility to various diseases. This condition is characterized by the excessive enlargement of adipose tissue, primarily stemming from an inequity between energy intake and expenditure. The purpose of this study was to investigate the potential of sweet pumpkin powder in mitigating obesity and metabolic disorders in leptin-deficient obese (ob/ob) mice and to compare the effects of raw sweet pumpkin powder (HNSP01) and heat-treated sweet pumpkin powder (HNSP02). Methods: Leptin-deficient obese mice were fed a diet containing 10% HNSP01 and another containing 10% HNSP02 for 6 weeks. Results: The supplementation of ob/ob mice with HNSP01 and HNSP02 resulted in decreased body weight gain, reduced adipose tissue weight, and a smaller size of lipid droplets in the adipose tissue and liver. Furthermore, the ob/ob-HNSP01 and ob/ob-HNSP02 supplemented groups exhibited lower levels of triglycerides, total cholesterol, low-density lipoprotein cholesterol, fasting blood glucose, and insulin, as well as a reduced atherogenic index in comparison with the control group. Molecular analysis also demonstrated that the intake of HNSP01 and HNSP02 resulted in a diminished activation of factors associated with fatty acid synthesis, including acetyl-CoA carboxylase and fatty acid synthase, while concurrently enhancing factors associated with lipolysis, including adipose triglyceride lipase and hormone-sensitive lipase, in the adipose tissue. Conclusion: Taken together, these findings collectively demonstrate the potential of sweet pumpkin powder as a functional food ingredient with therapeutic properties against obesity and its associated metabolic disorders, such as insulin resistance and dyslipidemia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.1-9
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• 1998

This study was designed to determine the most suitable manufacturing conditions of stewed pumpkin juice(SPJ) in terms of nutrition and taste. Well ripened pumpkin was heated for 3, 4, 5, 6 and 7 hours in a pressure cooker and then extracted and packed in retort pouches. These were kept at 4$^{\circ}C$ and 28$^{\circ}C$ for 30 days, respectively and changes of the physicochemical components of SPJ were investigated. The free amino acid compositions of pumpkin and SPJ occupied asparagine, aspartic acid, glutamine, arginine and serine in increasing order of abundance. Except SPJ heated for 3 hours, SPJ stored at 28$^{\circ}C$ had the most abundant free amino acids, followed by SPJ stored at 4$^{\circ}C$, and SPJ not stored. The fatty acid composition of pumpkin occupied behenic acid, erucic acid, palmitic acid, linoleic acid, heneicosanoic aicd, in order of abundance. When SPJ was heated over 3 hours, palmitic acid and linolenic acid decreased greatly. SPJ stored at 4$^{\circ}C$ and 28$^{\circ}C$ increased contents of saturated fatty acids such as behenic acid, palmitic acid than SPJ not stored. As SPJ was heated for a long time, carotenoid was mostly destroyed and the Hunter "L", "a" and "b" values of SPJ decreased. Among the mineral constituents of SPJ, Na and Ca were dominantly occupied. It was found that the range of the total visible cell count was 3~4CFU/ml from the SPJ which was heated for 3 hours and it increased by 1$\times$109CFU/ml when the SPJ was stored at 28$^{\circ}C$. It seems that the contamination by microorganism have occurred at packing process. In sensory evaluation, the SPJ which was heated for 5 hours had the highest scores in overall preference, sweet smell and sweetness.ce, sweet smell and sweetness.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.