Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)

Detalhes bibliográficos
Autor(a) principal: Silva,Maria de Fátima Gomes da
Data de Publicação: 2019
Outros Autores: Sousa,Paulo Henrique Machado de, Figueiredo,Raimundo Wilane, Gouveia,Sandro Thomaz, Lima,Jorgiane Silva Severino
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista ciência agronômica (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394
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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spelling Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)Curcubita moscataTotal polyphenolsCarotenoidsSensorial acceptanceGastronomyABSTRACT 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.Universidade Federal do Ceará2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394Revista Ciência Agronômica v.50 n.3 2019reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20190047info:eu-repo/semantics/openAccessSilva,Maria de Fátima Gomes daSousa,Paulo Henrique Machado deFigueiredo,Raimundo WilaneGouveia,Sandro ThomazLima,Jorgiane Silva Severinoeng2019-07-02T00:00:00Zoai:scielo:S1806-66902019000300394Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2019-07-02T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
title Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
spellingShingle Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
Silva,Maria de Fátima Gomes da
Curcubita moscata
Total polyphenols
Carotenoids
Sensorial acceptance
Gastronomy
title_short Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
title_full Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
title_fullStr Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
title_full_unstemmed Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
title_sort Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
author Silva,Maria de Fátima Gomes da
author_facet Silva,Maria de Fátima Gomes da
Sousa,Paulo Henrique Machado de
Figueiredo,Raimundo Wilane
Gouveia,Sandro Thomaz
Lima,Jorgiane Silva Severino
author_role author
author2 Sousa,Paulo Henrique Machado de
Figueiredo,Raimundo Wilane
Gouveia,Sandro Thomaz
Lima,Jorgiane Silva Severino
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva,Maria de Fátima Gomes da
Sousa,Paulo Henrique Machado de
Figueiredo,Raimundo Wilane
Gouveia,Sandro Thomaz
Lima,Jorgiane Silva Severino
dc.subject.por.fl_str_mv Curcubita moscata
Total polyphenols
Carotenoids
Sensorial acceptance
Gastronomy
topic Curcubita moscata
Total polyphenols
Carotenoids
Sensorial acceptance
Gastronomy
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.5935/1806-6690.20190047
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal do Ceará
publisher.none.fl_str_mv Universidade Federal do Ceará
dc.source.none.fl_str_mv Revista Ciência Agronômica v.50 n.3 2019
reponame:Revista ciência agronômica (Online)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Revista ciência agronômica (Online)
collection Revista ciência agronômica (Online)
repository.name.fl_str_mv Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv ||alekdutra@ufc.br|| ccarev@ufc.br
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