Study on the physicochemical properties of pumpkin's pulp, seed and skin

Rosinah Hakim, (2011) Study on the physicochemical properties of pumpkin's pulp, seed and skin. Universiti Malaysia Sabah. (Unpublished)


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Pumpkin is widely known for its health benefits and usage as food. It is rich in nutrients such as minerals, carotenoid, vitamin and fiber. It is processed to make bread, soup, juice and dried product. In this study, pulp, seed and skin of pumpkin were analyzed in two conditions which were fresh and dried. The dried sample was prepared by sun drying with 30-33°C of temperature range. The data obtained were compared with the fresh sample. The parameters that were taken into account were moisture content, crude fat and crude fiber, which expressed in weight/weight (w/w) percent, and minerals In w/w ratio. Moisture content was lower in dried samples, 13.52%, (pulp), 5.64% (seed) and 10.30% (skin), when compare to the fresh samples, 87.83% (pulp), 23.82% (seed) and 60.15% (skin). However, higher crude fat, crude fiber and minerals content were gained in dried samples than fresh samples. The pulp has the highest moisture content for both fresh and dried sample. Crude fat and crude fiber content were the highest in fresh and dried samples of seed, which were 11.27% (fresh) and 56.170/0 (dried) for crude fat content, and 58.07% (fresh) and 81.21% (dried) for crude fiber content. Besides that, the most abundant mineral in all of the samples was potassium (K), whereas cobalt (Co) was the lowest. Dried pulp of pumpkin has the highest contained of K, which was 284 µg/g, and the lowest value of Co contained in the fresh seed of pumpkin sample, 0.0005 µg/g. Observation was made during this study on the appearance of samples involved, before and after sun-dried.

Item Type: Academic Exercise
Uncontrolled Keywords: pumpkin, dried sample, skin, seed, pulp
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Science and Technology
Depositing User: Unnamed user with email
Date Deposited: 18 May 2016 05:35
Last Modified: 30 Oct 2017 02:38

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