Enhancing the Quality of Functional Home Meal Replacement Sweet Pumpkin Porridge

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
So-Hui Shin, Ju-Hyun Park, Seyoung Ju, Kyung-Jin Yeum
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引用次数: 0

Abstract

This study aimed to develop a functional home meal replacement (HMR) sweet pumpkin porridge by enhancing the content of carotenoids, the naturally abundant antioxidant nutrients in sweet pumpkin, and fortifying it with calcium and vitamin D, which are commonly deficient in the Korean diet. The carotenoid contents in sweet pumpkin according to the origins, parts, and processing methods, as well as carotenoid stability in HMR sweet pumpkin porridge with and without natural calcium and vitamin D, were compared using ultra performance liquid chromatography (UPLC). There was no significant difference in carotenoid content based on the origins of sweet pumpkin. However, carotenoid levels were highest in the skin (p < 0.001) and were best retained through steaming (p < 0.05). Xanthophyll and carotenes in HMR sweet pumpkin porridge decreased progressively over time. Xanthophyll levels declined by 43.52%, 57.58%, and 65.64% in regular HMR and 44.66%, 59.86%, and 61.45% in fortified HMR at 3, 12, and 18 months, respectively. Carotenes decreased by 26.74%, 87.05%, and 91.42% in regular HMR and 0.8%, 87.52%, and 91.33% in fortified HMR over the same periods. These findings demonstrate comparable carotenoid reduction patterns in both regular and fortified HMR sweet pumpkin porridge. This study demonstrated that selecting specific sweet pumpkin parts, such as the skin, optimizing processing methods like steaming, and incorporating fortification with calcium and vitamin D, without impacting carotenoid degradation, provides valuable insights for advancing the development of elderly-friendly functional HMR sweet pumpkin porridge.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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