| Registro completo |
| Provedor de dados: |
Rev. Ciênc. Agron.
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| País: |
Brazil
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| Título: |
Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
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| Autores: |
Silva,Maria de Fátima Gomes da
Sousa,Paulo Henrique Machado de
Figueiredo,Raimundo Wilane
Gouveia,Sandro Thomaz
Lima,Jorgiane Silva Severino
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| Data: |
2019-09-01
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| Ano: |
2019
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| Palavras-chave: |
Curcubita moscata
Total polyphenols
Carotenoids
Sensorial acceptance
Gastronomy
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394
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| Editor: |
Universidade Federal do Ceará
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| Relação: |
10.5935/1806-6690.20190047
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| Formato: |
text/html
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| Fonte: |
Revista Ciência Agronômica v.50 n.3 2019
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| Direitos: |
info:eu-repo/semantics/openAccess
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