Data/hora: 10/06/2024 12:43:31

Provedor de dados: 	124	
País: 	Brazil	
Título: 	Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)	
Autores: 	Silva,Maria de Fátima Gomes da; Sousa,Paulo Henrique Machado de; Figueiredo,Raimundo Wilane; Gouveia,Sandro Thomaz; Lima,Jorgiane Silva Severino.	
Data: 	2019-09-01	
Ano: 	2019	
Palavras-chave: 	Curcubita moscata; Total polyphenols; Carotenoids; Sensorial acceptance; Gastronomy.	
Resumo: 	ABSTRACT The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous vide). The cooking methods reduced the ascorbic acid content (49.73-50.42%) and polyphenols (49.68-64.94%). Microwaving increased the carotenoid content by 24.58%. The brightness (L*), red color (a*) and yellow color (b*) were reduced and there was also the loss of vivid color (chroma). The color of samples was affected after cooking process. All cooking methods were well accepted by the tasters, representing different market niches and many consumers expressed the intention of purchasing these products. The main component analysis also indicated the acceptance of different treatments for three distinct groups of assessors, one formed by boiling and steam treatments and two others formed by sous vide and microwave alone. Pumpkins contain high levels of functional components, and microwaving is the preferred cooking method to promote their retention, which can be performed with enough guarantees that the product will always be purchased by consumers.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394	
Editor: 	Universidade Federal do Ceará	
Relação: 	10.5935/1806-6690.20190047	
Formato: 	text/html	
Fonte: 	Revista Ciência Agronômica  v.50 n.3 2019	
Fonte: 	info:eu-repo/semantics/openAccess