Enzymatic processing as a tool for increasing the biological value of pumpkin puree

Ural State University of Economics, Ekaterinburg, Russian Federation

^* Corresponding author: red@bti.secna.ru

Abstract

The purpose of the article is to obtain a puree with a high content of carotenoids from the pulp of the “Rossiyanka” pumpkin by destroying the polymers of the raw material using the enzyme preparations Amylorizin and Protozyme (water:preparation ratio – 10:1). Enzymeolysis of the native puree was carried out in a laboratory reactor with a volume of 2 dm3 at a temperature of 70±2 °C. It was being continuously stirred for 60 minutes, then dried to a moisture content of 5%. The effectiveness of enzymatic treatment was assessed by carotenoid content. It has been established that complete hydrolysis of pumpkin pulp starch is ensured by a 60-minute treatment with a multienzyme composition containing 25 U/g of Amylorizin, 100 U/g and 150 U/g of Protozym, which makes it possible to increase the content of ß -carotene by 8.4-10.3% and improve the organoleptic characteristics of the resulting puree: the texture becomes uniform without any graininess typical for the native puree. It makes the appearance and palatability of the puree more attractive, there is no flavor of raw vegetables, pleasant and harmonious aroma and taste of steamed pumpkin prevail.