Comparative Study on the -Carotene, -Tocopherol and Pectin Values from Three Cultivars of Pumpkin (Cucurbita maxima)

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including pulp and the fleshy shell (peel). Three pumpkin cultivars (Cucurbita maxima D.) namely: Kafr El-Battikh-2 (KB), El-Zarka (EZ) and Faraskour (FK), cultivated in Assiut, Egypt were studied for their pectin, beta carotene and tocopherol contents. The pectin content was determined spectrophotometrically, -carotene and -tocopherol were determined by HPLC. Pectin content ranged from 7.17 to 27.33 mg galacturonic acid/100 g D.W for both pulp and peels of the fruit. The beta carotene was found in substantial amounts which ranged between 1374.57-3313.46 μg/100g for pulp and 145.39-493.15 μg/100g for peel on dry weight basis. The -tocopherol content of the samples under study was ranged from 167.30 to 1547.35 μg/100g D.W. Significant differences (P<0.05) were observed among the cultivars for pectin, -carotene and -tocopherol contents. In this study, the pumpkin jam was prepared from pumpkin pulp with 100% and 50% sugar, while hard sweet biscuit was prepared by partially replacing the wheat flour (72% extraction) with 10% and 20% of pumpkin peel. Sensory evaluation was conducted to evaluating the jam and biscuits. The results showed that there were a significant differences (P<0.05) in all sensory attributes among jam samples, also between the biscuits supplemented with 10% and 20% of dried pumpkin peel. The results showed that consumption of whole pumpkin fruits without peeling can enhance the amounts of pectin, vitamins A and E consumed. Also, the significance of the study is to produce pumpkin jam or biscuits that will give desirable characteristics that will be accepted by consumer.