Sensory Assess And Starch Properties Analysis Of Pumpkin

The paper made pumpkin as the raw material.This study elucidated the sensory assess and textureevaluation of the pumpkin.The starch properties of Cucurbita moschata Duch.and Cucurbita maximaDuch.were also investigated.Meanwhile,the comparison between the pumpkin starch and the potatostarch was analyzed.The main contents of the paper and the results are as follows:1.Principal component analysis was used to extract three principal sensory components. Thesensory component1concluded floury, brittleness and powdery, while the sensory component2concluded hardness， moistness and sweetness and the sensory component3concluded fibercontent.The key sensory parameters of pumpkin were powdery, moistness and sweetness.Principalcomponent analysis was also used to extract three principal texture components.The texture component1concluded hardness and shear force, while the texture component2concluded adhesiveness andcohesiveness,and the texture component3concluded springiness and resilience.2.The sensory attributes were also differently correlated with texture attributes and biochemicalattributes.The sensory overall rating was correlated with the content of dry matter weight,while thedetermination steps of the content of dry matter weight are simple, so it could be considered as primarybiochemical attribute of sensory assess3.Stepwise regression analysis was used to generate regression models with the parameters oftexture profile analysis as independent variables, and the data of sensory attributes as dependent variable.The regression models of sensory hardness, floury, powdery and moistness were of significance instatistics. The veracities of regression models followed the following order：hardness> moistness>floury> powdery.4.The physical and chemical indexes of amylose showed: the content of amylose of pumpkin was19%.The gelatinization properties and thermal properties of Cucurbita moschata Duch.and Cucurbitamaxima Duch did not have any significant difference.The through viscosity,cold paste stability andrumbling value of Cucurbita maxima Duch was higher than Cucurbita moschata Duch.5. Scanning electron micrograph of pumpkin starch revealed that the most of granules of Cucurbitamoschata Duch starch were polygons and the most of granules of Cucurbita maxima Duch starch wereoval.The size distribution curves of Cucurbita moschata Duch.and Cucurbita maxima Duch starch weresingle-peak form with Laser Light Granularity Analysis.X-diffraction spectrum showed that the crystalstructures of Cucurbita moschata Duch.and Cucurbita maxima Duch starch were B type.6.The solubility and dilatation of the pumpkin starch increased with the rise of temperature.At thesame temperature,the solubility and dilatation of the pumpkin starch was lower than the potatostarch.The solubility of the pumpkin starch had great alteration overtop65℃.The dilatation of thepumpkin starch was few beneath65℃,while it begun to increase overtop70℃.This phenomenon hadgreat relationship with pasting temperature.7.The freeze-thaw stability and retrogradation of the pumpkin starch increased with the rise oftemperature.At the same temperature,the freeze-thaw stability and retrogradation of the pumpkin starch was larger than the potato starch.The transparency, water-holding capacity and water-retaining propertyof the pumpkin starch was lower than the potato starch.The blue value of the pumpkin starch was higherthan the potato starch.The texture characteristics of gelatin of the pumpkin starch had some differencefrom the potato starch.The hardness and adhesiveness of the pumpkin starch was lower than the potatostarch.The cohesiveness of the pumpkin starch was higher than the potato starch.