The assessment of quality stability in using peel and edible parts of Cucurbita Moschata and other prepared functional products (powder, liquid, tablet)

• Main Authors: Chia-Ling Lu, 呂佳玲
• Other Authors: Po-Yuan Chiang
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/39049381961461723532

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 103 === Pumpkin is a cultivar of the squash plant, known as Cucurbita Moschata. It is healthy and nutritious which origins from Central South America, North America, India, and Mainland China, where has different variety among the areas. It was served as main meal and substitute for rice and wheat since it brings sense of satisfaction. The peak harvest season is focusing from March to October though there is pumpkin throughout the year. The current cultivation area in Taiwan is approximately 1,800 acres and mainly located at Pingtung, Chiayi, Hualian, and Taitung. Domestic normal and organic cucurbita moschata were the variety used in this research and to carry out relevant experiments on air dried and freeze dried peeled pumpkins. The findings obtained were 1) normal freeze dried pumpkin peel powder contains higher moisture at 8.84 %, higher crude ash at 4.47 %, and higher crude protein at 12.55 %. On the other hand, normal air dried pumpkin contains the highest dietary fiber at 28.96 %. Also, it was found that irregular appearance was formed as the powder mesh size descends. In the aspect of particle size, pumpkin peel powder with 80 – 100 mesh contains the highest total phenol and the greatest total flavonoid. Chlorophyll and DPPH were found in pumpkin powder with 60 – 80 mesh whereas pumpkin powder with > 100 mesh has the greatest antioxidant ability. As the particle size becomes smaller, the content tends to decrease. In the results of physical characteristics, pumpkin powder with higher particle size demonstrates greater water retention ability and fat binding capacity. 2) The general ingredient analysis of organic freeze dried pumpkin pulp powder brings greater effect and similar heat nature and also, viscosity change was observed in DSC and RVA. Organic pumpkin pulp powder contains higher flavonoid at 398 mg / g yet normal pumpkin pulp powder contains higher DPPH and powder reducing ability compare to organic pumpkin pulp powder when no significant difference was found in content of total phenol. 3) The analysis result of pumpkin peel extraction liquid shows that organic pumpkin consists of greater total phenol and total flavonoid than normal pumpkin. On the other hand, normal pumpkin performed greater antioxidant ability. 4) The thickness of normal pumpkin tablet is higher than organic pumpkin（5.26 kg : 4.52 kg）. In the aspect of disintegrating ability, organic pumpkin tablet gained 35.6 minutes but normal pumpkin tablet had 24.4 minutes. Nevertheless, powder form has a great consequence in making the tablets. The type of cucurbita moschata used in this research is a substance that combines first level of agricultural production, second level of production to third level of health and functional purpose, which can be further developed in both academic and practical fields.