Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber

Authors

  • Judita CERNIAUSKIENE Institute of Agriculture and Food Sciences, Aleksandras Stulginskis University, Studentu str. 11, LT-53361 Akademija, Kaunas distr. (LT)
  • Jurgita KULAITIENE Institute of Agriculture and Food Sciences, Aleksandras Stulginskis University, Studentu str. 11, LT-53361 Akademija, Kaunas distr. (LT)
  • Honorata DANILCENKO Institute of Agriculture and Food Sciences, Aleksandras Stulginskis University, Studentu str. 11, LT-53361 Akademija, Kaunas distr. (LT)
  • Elvyra JARIENE
  • Edita JUKNEVICIENE Institute of Agriculture and Food Sciences, Aleksandras Stulginskis University, Studentu str. 11, LT-53361 Akademija, Kaunas distr. (LT)
  • Edita JUKNEVICIENE Institute of Agriculture and Food Sciences, Aleksandras Stulginskis University, Studentu str. 11, LT-53361 Akademija, Kaunas distr. (LT)

DOI:

https://doi.org/10.15835/nbha4219352

Keywords:

acid dietary fiber; lignin; neutral dietary fiber; pumpkin fruit flour; water-soluble carbohydrates

Abstract

It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF) is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF), acid dietary fiber (ADF), acid detergent lignin (ADL) and water-soluble carbohydrates (WSC) contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL) was accumulated in C. maxima 'Kroshka' pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber.

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Published

2014-06-03

How to Cite

CERNIAUSKIENE, J., KULAITIENE, J., DANILCENKO, H., JARIENE, E., JUKNEVICIENE, E., & JUKNEVICIENE, E. (2014). Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 42(1), 19–23. https://doi.org/10.15835/nbha4219352

Issue

Vol. 42 No. 1 (2014)

Section

Research Articles
CITATION
DOI: 10.15835/nbha4219352

License

Copyright (c) 2014 Judita CERNIAUSKIENE, Jurgita KULAITIENE, Honorata DANILCENKO, Elvyra JARIENE, Edita JUKNEVICIENE, Edita JUKNEVICIENE

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

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