Effect of temperature, salt concentration, pH and time on thermal degradation of pumpkin (Cucurbita pepo) puree.

摘要

Effects of temp. (40-80 degrees C), salt concn. (0.5-2.5%), pH (2-6) and time (30-150 min) were investigated on the degradation of carotenoids (13.20 mug/g) in fresh pumpkin puree, using a central composite design. Carotenoid contents decreased to 0.73-6.63 mug/g, and the second-order model obtained for carotenoid content revealed a coeff. of determination (R2) of 0.78. The surface graphs indicated that max. carotenoid was retained at 40 degrees C, 1.5 % salt, pH 6 and 30 min heating time. Effects of extraction temp. and time on carotenoid retention were linear.