Study of the nutrient composition of pumpkin pulp as a raw ingredient for food products of a specified composition
https://doi.org/10.32634/0869-8155-2026-405-04-120-126
Abstract
Relevance. Pumpkin (Cucurbita pepo) is a widespread and cultivated food and forage plant. The vegetable is used as food for the prevention and treatment of many diseases. Pumpkin is valuable for the body due to its balanced and rich composition. Pumpkin pulp contains proteins, fiber, antioxidants, vitamins B, PP, C, E, D, K, folic acid, minerals – calcium, magnesium, iron, zinc, phosphorus, potassium, fluorine, etc. A range of food products that include pumpkin fruits are limited to certain homogeneous groups: fresh fruits and vegetables, confectionery products, juice products, some types of food concentrates. In this connection, scientific research aimed at studying the composition of local pumpkin varieties is gaining relevance and practical significance from the point of view of processing agricultural products and producing food products of a given composition. The purpose of the research was to study the mass fraction of organic acids, sugars, protein, dietary fiber, vitamin C, calcium, iron and phosphorus in the pulp of the pumpkin variety Rossiyanka, growing in the Kemerovo region.
Methods. The study used standard analytical methods. The content of organic acids, vitamin C, calcium, phosphorus, protein, sugars, and dietary fiber in pumpkin pulp was determined.
Results. New data on the content of organic acids, dietary fiber, sugars (fructose, glucose, sucrose), calcium and phosphorus were obtained. In the pulp of pumpkin fruits it was found that the largest amount contains citric (726.0 mg/dm3) and malic (489.0 mg/dm3) organic acids, the smallest amount is lactic (134.0 mg/dm3) and formic (120.0 mg/dm3). Less than 1 mg/dm3 of oxalic and wine. The content of ascorbic acid is 3.18%, calcium accounts for 35 mg/100g, phosphorus — 36.7 mg/100g. The practical significance of the results obtained is realized in supplementing the database of the chemical composition of domestic pumpkin varieties and seems promising for the technological use of pumpkin pulp in the production of food products of a given composition. Results. The maximum yield of vitamin В12 (up to 897 μg/mL) was achieved at a temperature of 35 °C and a cultivation time of 16 h. Optimization of cultivation conditions increased cobalamin production by more than 40%. The obtained results can be applied in the development and scale-up of biotechnological processes.
About the Authors
I. Yu. Reznichenko
Kuzbass State Agrarian University named after V. N. Poletskov
Russian Federation
Russian Federation
Irina Yuryevna Reznichenko, Doctor of Technical Sciences, Professor, Professor of the Department of Biotechnology and Food Production
5 Markovtsev st., Kemerovo, 650056
E. A. Egushova
Kuzbass State Agrarian University named after V. N. Poletskov
Russian Federation
Russian Federation
Elena Anatolievna Egushova, Candidate of Technical Sciences, Assistant professor, Head of the Department of Biotechnology and Food Production
5 Markovtsev st., Kemerovo, 650056
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For citations:
Reznichenko I.Yu., Egushova E.A. Study of the nutrient composition of pumpkin pulp as a raw ingredient for food products of a specified composition. Agrarian science. 2026;(4):120-126. (In Russ.) https://doi.org/10.32634/0869-8155-2026-405-04-120-126
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