Comparison of Nutritional Components and Reconstitution Properties of Pumpkin Powder of Different Varieties

doi:10.11924/j.issn.1000-6850.casb2024-0761

Abstract

Abstract:

This study aimed to compare the nutritional components and reconstitution properties of pumpkin powder of different varieties and to screen suitable varieties for processing. Using pumpkin as test material, physicochemical analyses were conducted to determine pulp moisture content, starch, polysaccharide, and carotenoid contents in the powder, as well as sugar content and solution properties of reconstituted pumpkin paste. Results indicated the optimal solid-to-liquid ratios for starch, polysaccharide, and carotenoid extraction were 1:60, 1:200, and 1:90, respectively. Starch content showed a significant negative correlation with polysaccharide content and pulp moisture, while polysaccharide content was positively correlated with paste sugar content. Principal component analysis revealed that the first principal component (paste flavor, polysaccharide, starch, and sugar content) and the second component (paste dispersibility, pulp moisture, and carotenoid content) collectively explained 72% of nutritional and reconstitution characteristics. Pumpkin ‘24SV35’,‘24FV13’,‘24S50’,‘24SV57’, and‘24SV13’were identified as optimal varieties, exhibiting high pulp moisture, high sugar content, polysaccharide and carotenoid levels, and low starch content. Correlation results indicated pumpkin moisture and sugar content were effective indicators for selecting low-starch and high-sugar varieties for pumpkin powder production.

Key words: pumpkin powder, nutritional components, reconstitution properties, correlation analysis, principal component analysis, polysaccharide content, starch content, sugar content

QIAN Xinxin, ZHANG Xiangqin, LV Yan, HUANG Yunping, YING Quansheng, AN Xuejun, SONG Hui. Comparison of Nutritional Components and Reconstitution Properties of Pumpkin Powder of Different Varieties[J]. Chinese Agricultural Science Bulletin, 2025, 41(12): 123-129.

Figures/Tables 8

References 25

[1]	RAU R N G, CÂRLESCU P M, VELEȘCU I D, et al. The development of value-added yogurt based on pumpkin peel powder as a bioactive powder[J]. Journal of agriculture and food research, 2024, 16:101098.
[2]	MUNGOFA N, BESWA D. Effect of cowpea and pumpkin powders on the physicofunctional properties, total phenolic content, antioxidant activity, and consumer acceptability of soup[J]. International journal of food science, 2024(1):3596783.
[3]	方卉, 姜雪. 不同加工条件下南瓜粉中β-胡萝卜素保留率的研究[J]. 食品安全导刊, 2022(27):144-148.
[4]	赵安娜, 李彩云, 孟亚萍. 南瓜粉干燥技术研究进展[J]. 食品安全导刊, 2022(25):170-173.
[5]	孙敢超, 方海田, 刘宗儒, 等. 枸杞南瓜粉的制备、体外消化特性和抗氧化活性的研究[J]. 中国酿造, 2022, 41(12):120-126. doi: 10.11882/j.issn.0254-5071.2022.12.020
[6]	宋宗庆, 沈旭. 裸仁南瓜粉制备工艺研究[J]. 食品研究与开发, 2011, 32(8):55-57.
[7]	范明月, 吴昊, 张宏斌, 等. 不同南瓜品种制粉加工特性的综合评价[J]. 现代食品科技, 2013, 29(1):112-114,121.
[8]	宋慧, 安学君, 黄芸萍, 等. 南瓜淀粉组分高效检测体系建立及应用[J]. 中国农学通报, 2024, 40(5):135-144. doi: 10.11924/j.issn.1000-6850.casb2023-0143
[9]	宋慧, 安学君, 黄芸萍, 等. 南瓜类胡萝卜素高通量提取检测体系建立及应用[J]. 农学学报, 2024, 14(3):21-27. doi: 10.11923/j.issn.2095-4050.cjas2023-0041
[10]	WU H Q, MA Z L, ZHANG D X, et al. Sequential extraction,characterization and analysis of pumpkin polysaccharides for their hypoglycemic activities and effects on gut microbiota in mice[J]. Frontiers in nutrition, 2021, 8:769181. doi: 10.3389/fnut.2021.769181.
[11]	CHEN Y, ZHANG H, LI R, et al. Novel multifunctional meta-surface plasmon resonance chip microplate for high-throughput molecular screening[J]. Advanced healthcare materials, 2024, 13(26):2401097.
[12]	MA C, YANG F, ZHANG J, et al. Multifunction microplate reader for automated foundry platform[J]. Synthetic biology journal, 2023, 4(5):1036. doi: 10.12211/2096-8280.2023-023
[13]	马翠, 杨凡, 张君泰, 等. 面向自动化铸造平台的多功能微孔板检测系统[J]. 合成生物学, 2023, 4(5):1036-1049. doi: 10.12211/2096-8280.2023-023
[14]	宋玉浩, 史伟玲, 张娇, 等. 马铃薯块茎淀粉组分高效检测体系的建立及应用[J]. 园艺学报, 2021, 48(3):600-608. doi: 10.16420/j.issn.0513-353x.2020-0446
[15]	胡冬立. 酶水解法测定大米中淀粉含量方法的探讨[J]. 中外食品工业, 2024(13):60-62.
[16]	卢柏山, 董会, 刘辉, 等. 鲜食糯玉米籽粒含糖量与品尝相关性分析[J]. 作物杂志, 2024(5):80-85.
[17]	张丽丽, 李振宇, 陈广红, 等. 基于主成分分析的特种稻种质资源营养成分分析与评价[J]. 作物杂志, 2024(5):40-47.
[18]	周如, 赵琦, 叶剑芝, 等. 基于主成分分析、层次分析-理想解法的荔枝品质评价对比[J]. 农产品质量与安全, 2024(6):50-56.
[19]	尹玲, 王长林, 王迎杰, 等. 南瓜的感官品质、质构及生化分析[J]. 食品科学, 2013, 34(5):26-30. doi: 10.7506/spkx1002-6630-201305006
[20]	XU Y, WANG M, ABBAS H M K, et al. Comparing the differences in quality profiles and antioxidant activity in seven pumpkin cultivars (Cucurbita moschata and Cucurbita maxima) at harvest and during postharvest storage[J]. Food chemistry: x, 2024, 22:101383.
[21]	宋慧, 古斌权, 张香琴. 中国南瓜×印度南瓜种间杂交自交系及组合的遗传多样性分析[J]. 华北农学报, 2022(6):91-102. doi: 10.7668/hbnxb.20193104
[22]	滕芝妍, 崔雨同, 应学兵, 等. 不同南瓜品种的综合评价[J]. 浙江农林大学学报, 2020, 37(1):143-150.
[23]	GOKULPRIYA P, SARASWATHI T, PUGALENDHI L, et al. Principal component analysis (PCA) of physio-chemical components in different pumpkin (Cucurbita moschata Duch.) accessions[J]. Journal of pharmacognosy and phytochemistry, 2021, 10(1):1999-2001.
[24]	徐丽珊, 俞金龙, 杨越安. 南瓜的含水量与淀粉含量的相关性研究[J]. 安徽农业科学, 2009(13):5928-5930.
[25]	任广乾, 杨世康, 卞世杰, 等. 基于相关性和主成分分析评价南瓜的营养品质[J]. 中国瓜菜, 2023, 36(6):37-42.

编号	类型	南瓜粉						鲜南瓜		南瓜糊
编号	类型	直链淀粉/ (mg/g)	支链淀粉/ (mg/g)	总淀粉/ (mg/g)	多糖/ (g/100g)	类胡萝卜素/ (mg/100g)	色泽	皮色	含水量%	糖度	口味	分散
24SV1	印度南瓜	25.28±1.29f	138.74±2.37j	164.02±1.72i	39.76±0.48b	18.86±0.06e	深黄	橙红	82.07	5.6	2	1
24SV2	印度南瓜	33.24±0.21g	134.95±0.99i	168.19±1.19j	46.96±0.64d	6.94±0.13b	黄	绿	86.01	5.4	2	2
24SV3	印度南瓜	11.83±0.88c	62.25±1.90e	74.08±1.03e	53.73±0.89fg	3.31±0.271a	黄	绿	90.37	6.4	1	4
24SV57	印度南瓜	2.87±0.07a	1.31±0.23a	4.18±0.30a	57.96±0.64i	37.60±0.30i	黄	绿	87.49	6.8	3	4
24SV4	印度南瓜	14.84±0.52d	92.86±0.94g	107.70±0.42g	54.75±0.71gh	10.88±0.30c	褐	青	83.64	9.4	2	3
24SV35	印度南瓜	2.84±0.09a	14.71±0.28b	17.56±0.19b	61.32±0.58j	45.05±0.75l	深黄	青	80.93	9.5	3	1
24SV44	印度南瓜	5.32±0.16b	32.87±0.81c	38.19±0.65c	52.97±0.46f	31.23±0.37h	深黄	青	83.5	5.6	2	1
23FV13	印度南瓜	13.52±1.83d	77.55±4.48f	91.07±2.96f	62.14±0.23j	20.97±0.12g	黄	墨绿	82.59	9	3	2
24SV5	印度南瓜	33.67±2.33h	148.69±1.24k	182.36±1.36k	32.10±0.57a	44.52±0.20k	黄	墨绿	71.24	5	1	1
24SV6	印度南瓜	16.35±0.26e	106.37±1.05h	122.72±1.06h	55.00±1.10h	19.52±0.22f	黄	墨绿	85.8	6.4	2	2
24S50	中国南瓜	5.12±0.48b	39.10±0.58d	44.22±1.05d	58.44±0.17i	37.54±0.31i	褐	棕色	86.1	8.9	3	4
24FV1	中国南瓜	3.01±0.04a	1.78±0.08a	4.79±0.06a	47.99±0.43e	15.10±0.07d	褐	棕色	91.83	7.8	1	4
24SV13	中国南瓜	2.91±0.10a	2.53±0.23a	5.44±0.17a	44.55±0.43c	39.83±0.32j	深黄	橙红	92.58	6	3	4

编号	类型	南瓜粉						鲜南瓜		南瓜糊
编号	类型	直链淀粉/ (mg/g)	支链淀粉/ (mg/g)	总淀粉/ (mg/g)	多糖/ (g/100g)	类胡萝卜素/ (mg/100g)	色泽	皮色	含水量%	糖度	口味	分散
24SV1	印度南瓜	25.28±1.29f	138.74±2.37j	164.02±1.72i	39.76±0.48b	18.86±0.06e	深黄	橙红	82.07	5.6	2	1
24SV2	印度南瓜	33.24±0.21g	134.95±0.99i	168.19±1.19j	46.96±0.64d	6.94±0.13b	黄	绿	86.01	5.4	2	2
24SV3	印度南瓜	11.83±0.88c	62.25±1.90e	74.08±1.03e	53.73±0.89fg	3.31±0.271a	黄	绿	90.37	6.4	1	4
24SV57	印度南瓜	2.87±0.07a	1.31±0.23a	4.18±0.30a	57.96±0.64i	37.60±0.30i	黄	绿	87.49	6.8	3	4
24SV4	印度南瓜	14.84±0.52d	92.86±0.94g	107.70±0.42g	54.75±0.71gh	10.88±0.30c	褐	青	83.64	9.4	2	3
24SV35	印度南瓜	2.84±0.09a	14.71±0.28b	17.56±0.19b	61.32±0.58j	45.05±0.75l	深黄	青	80.93	9.5	3	1
24SV44	印度南瓜	5.32±0.16b	32.87±0.81c	38.19±0.65c	52.97±0.46f	31.23±0.37h	深黄	青	83.5	5.6	2	1
23FV13	印度南瓜	13.52±1.83d	77.55±4.48f	91.07±2.96f	62.14±0.23j	20.97±0.12g	黄	墨绿	82.59	9	3	2
24SV5	印度南瓜	33.67±2.33h	148.69±1.24k	182.36±1.36k	32.10±0.57a	44.52±0.20k	黄	墨绿	71.24	5	1	1
24SV6	印度南瓜	16.35±0.26e	106.37±1.05h	122.72±1.06h	55.00±1.10h	19.52±0.22f	黄	墨绿	85.8	6.4	2	2
24S50	中国南瓜	5.12±0.48b	39.10±0.58d	44.22±1.05d	58.44±0.17i	37.54±0.31i	褐	棕色	86.1	8.9	3	4
24FV1	中国南瓜	3.01±0.04a	1.78±0.08a	4.79±0.06a	47.99±0.43e	15.10±0.07d	褐	棕色	91.83	7.8	1	4
24SV13	中国南瓜	2.91±0.10a	2.53±0.23a	5.44±0.17a	44.55±0.43c	39.83±0.32j	深黄	橙红	92.58	6	3	4

赋值	口味	分散性
1	淡	清：水层分离
2	甜	中清：质地均一，不分层
3	香甜	稠：糊状
4	-	吸胀：吸胀状态

赋值	口味	分散性
1	淡	清：水层分离
2	甜	中清：质地均一，不分层
3	香甜	稠：糊状
4	-	吸胀：吸胀状态

料液比	直链淀粉/(mg/g)	支链淀粉/(mg/g)	总淀粉/(mg/g)	类胡萝卜素/(mg/100g)
1:30	11.04±2.54a	101.64±5.92a	112.68±8.39a	18.90±3.56a
1:60	25.54±4.02b	139.57±10.95b	165.11±14.39b	17.65±1.77a
1:90	19.56±2.85b	93.84±11.61a	113.40±14.32a	18.91±2.09a
1:120	22.49±2.79b	92.08±16.48a	114.57±19.26a	17.56±2.00a
1:150	24.62±1.04b	95.52±15.02a	120.14±15.99a	18.22±1.88a
1:180	22.94±0.78b	98.22±5.07a	121.16±5.55a	18.34±0.38a