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Evaluation of starch and phytochemical content of pumpkin flesh to select pumpkin cultivars for pumpkin flour processing |
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| รหัสดีโอไอ | |
| Creator | Anyamanee Auvuchanon |
| Title | Evaluation of starch and phytochemical content of pumpkin flesh to select pumpkin cultivars for pumpkin flour processing |
| Contributor | Pimchanok Aimthong, Jukkrapong Pinyo, Tanawin Kerdjongrak, Sasitorn Nakthong, Yongyut Plubjapoa |
| Publisher | Faculty of Agriculture |
| Publication Year | 2568 |
| Journal Title | Khon Kaen Agriculture Journal |
| Journal Vol. | 53 |
| Journal No. | 6 |
| Page no. | 1235-1248 |
| Keyword | pumpkin flour, pumpkin starch, phytochemical, pumpkin fruit quality, pumpkin breeding |
| URL Website | https://li01.tci-thaijo.org/index.php/agkasetkaj |
| Website title | Khon Kaen Agriculture Journal |
| ISSN | 3027-6497 (Online) |
| Abstract | Pumpkin is an economic vegetable and popular for consumers but there is no pumpkin flour processing for industrial in Thailand. Moreover, there is no evaluation and selection of pumpkin cultivar for pumpkin flour production. The objective of this study was to select pumpkin cultivars for pumpkin flour processing. Thirteen pumpkin cultivars were evaluated in fresh pumpkin flesh and pumpkin flour produced by drying in a solar dryer at 60-65 °C. The PA02 cultivar had the highest percentage of pumpkin flour at 20.51%, and the highest percentage of pumpkin starch from fresh pumpkin flesh at 3.69%. The total soluble solids content was 12.68 °Brix. The beta-carotene content was 1.220 mg/100 g FW in fresh pumpkin flesh and in pumpkin flour was 0.409 mg/100 g FW. Additionally, both fresh pumpkin flesh and pumpkin flour had high phenolic compounds and antioxidant activity. The PA04 cultivar had a pumpkin flour percentage of 19.99% and the highest percentage of pumpkin starch at 4.28%. This study found a positive correlation between the percentage of pumpkin flour and the percentage of starch from fresh pumpkin flesh (r=0.926**). Principal Component Analysis (PCA) of nine quality characteristics of the pumpkin fruits showed that PC1 and PC2 accounted for 51.35% and 15.54% of the variance, respectively. The results indicated that the eight improved pumpkin cultivars had high percentages of pumpkin flour, soluble solids, and phytochemicals, which have high potential to be developed as future commercial cultivars. |
