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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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.

Abstract Image

提高功能性家庭代餐甜南瓜粥的品质
本研究旨在通过提高甜南瓜中天然丰富的抗氧化营养素类胡萝卜素的含量,并添加韩国饮食中普遍缺乏的钙和维生素D,开发一种功能性家庭代餐(HMR)甜南瓜粥。采用超高效液相色谱法(UPLC)比较了不同产地、不同部位、不同加工方法的甜南瓜中类胡萝卜素的含量,以及添加和不添加天然钙和维生素D的HMR甜南瓜粥中类胡萝卜素的稳定性。不同产地甜南瓜的类胡萝卜素含量无显著差异。然而,类胡萝卜素在皮肤中的含量最高(p <;0.001),蒸煮保存效果最好(p <;0.05)。随着时间的推移,甜南瓜粥中的叶黄素和胡萝卜素逐渐减少。在3、12和18个月时,常规HMR组的叶黄素水平分别下降43.52%、57.58%和65.64%,强化HMR组的叶黄素水平分别下降44.66%、59.86%和61.45%。在同一时期内,普通HMR组胡萝卜素含量分别下降了26.74%、87.05%和91.42%,强化HMR组分别下降了0.8%、87.52%和91.33%。这些发现表明,在常规和强化HMR甜南瓜粥中,类胡萝卜素的减少模式是相似的。本研究表明,在不影响类胡萝卜素降解的情况下,选择特定的甜南瓜部位,如皮,优化加工方法,如蒸,并加入钙和维生素D的强化,为推进老年人友好型功能性HMR甜南瓜粥的开发提供了有价值的见解。
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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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