Eleventh International Conference on Food Studies

Abstract

The pumpkin belongs to the Cucurbitaceae family. It is rich in minerals such as potassium, phosphorus, calcium, and fiber. In this study, pumpkin (Cucurbita moschata Duchesne which was consumed fondly in Turkey) was used for candy production. This candy product is a traditional dessert of Hatay city with a glassy texture and crispy structure. In this study, we aimed to improve the quality properties of the pumpkin dessert with electroplasmolysis pretreatment for increasing cell permeability and ultrasound blanching alternative to traditional blanching process. The sample groups were electroplasmolysis and traditional blanching (EP+TB), electroplasmolysis and ultrasound blanching (EP+UB), and control groups without electroplasmolysis; traditioanal blanching without electroplasmolysis (TB), and ultrasound blanching group (US). The voltage parameters of the electroplasmolysis process and the time parameters for ultrasound assisted blanching were determined by pretreatments. Quality (color, texture, total sugar, ash, moisture, water activity, pH, total soluble solid) analysis were performed weekly during 21 days. The mositure content, water activity, total soluble solid, and sugar contents were found statistically significant after the ultrasound blanching process compared to control group. Additionally, electroplasmolysis improved mass transfer by its degradation effect on cells. Thus, dehydration has become faster and easier. L * value was found highest in the combination of pretreatments. As a result, the color values of the samples treated with electroplasmolysis were better preserved compared to the control groups. The combination of electroplasmolysis and ultrasound blanching enabled the pumpkin slices to be produced with a higher quality.