
Comparison of Nutritional Components and Reconstitution Properties of Pumpkin Powder of Different Varieties
QIANXinxin, ZHANGXiangqin, LVYan, HUANGYunping, YINGQuansheng, ANXuejun, SONGHui
Chin Agric Sci Bull ›› 2025, Vol. 41 ›› Issue (12) : 123-129.
Abbreviation (ISO4): Chin Agric Sci Bull
Editor in chief: Yulong YIN
Comparison of Nutritional Components and Reconstitution Properties of Pumpkin Powder of Different Varieties
This study aimed to compare the nutritional components and reconstitution properties of pumpkin powder of different varieties and to screen suitable varieties for processing. Using pumpkin as test material, physicochemical analyses were conducted to determine pulp moisture content, starch, polysaccharide, and carotenoid contents in the powder, as well as sugar content and solution properties of reconstituted pumpkin paste. Results indicated the optimal solid-to-liquid ratios for starch, polysaccharide, and carotenoid extraction were 1:60, 1:200, and 1:90, respectively. Starch content showed a significant negative correlation with polysaccharide content and pulp moisture, while polysaccharide content was positively correlated with paste sugar content. Principal component analysis revealed that the first principal component (paste flavor, polysaccharide, starch, and sugar content) and the second component (paste dispersibility, pulp moisture, and carotenoid content) collectively explained 72% of nutritional and reconstitution characteristics. Pumpkin ‘24SV35’,‘24FV13’,‘24S50’,‘24SV57’, and‘24SV13’were identified as optimal varieties, exhibiting high pulp moisture, high sugar content, polysaccharide and carotenoid levels, and low starch content. Correlation results indicated pumpkin moisture and sugar content were effective indicators for selecting low-starch and high-sugar varieties for pumpkin powder production.
pumpkin powder / nutritional components / reconstitution properties / correlation analysis / principal component analysis / polysaccharide content / starch content / sugar content
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