THE STUDY ON QUALITY CHARACTERISTICS OF FROZEN PUMPKIN

Abstract

Freezing is a relevant way of canning vegetables, since in the course of its subsequent storage qualitative characteristics are preserved with minimal losses. However, not all vegetable raw materials are suitable for freezing because of a form (moisture content), varietal features, a place of origin, etc. Despite the proven value of pumpkins as a source of indispensable nutrients, information about possible manufacturing of frozen semi-finished foods is not enough. In this regard, the work objective is to study an ability for freezing and subsequent storage of marrow squashes and pumpkins of regional cultivation. The studies have been conducted based on organoleptic (appearance, color, texture, smell, taste), physical and chemical (presence of mineral, plant and extraneous impurities, product temperature), nutritional value (carbohydrates content, pectin, organic acids, vitamin C) microbiological (number of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeasts, coliform bacteria, pathogens) indicators by generally accepted standard methods. It’s found that despite the high content of moisture in marrow squashes and pumpkins (92.1 and 91.3 % respectively), vegetables can be frozen and kept at minus 18 °C or minus 12 °C or minus 8 °C and the relative humidity of 90–95 % without a significant loss of its quality characteristics within 12 months, 7 and 30 days, respectively. The frozen marrow squash and pumpkin can be used without restrictions for manufacturing of products both at home and in the public catering system.