INFLUENCE OF PUMPKIN ADDITION ON THE NUTRITIONAL AND ORGANOLEPTIC VALUE OF APPLE PUREE
DOI:
https://doi.org/10.31073/foodresources2025-25-06Keywords:
apples, pumpkin, puree, β-carotene, acidity, pH, qualityAbstract
Subject. The influence of pumpkin content on the physicochemical and organoleptic properties of apple puree. Purpose. The aim of the research was to determine the effect of different pumpkin proportions on the physicochemical and sensory characteristics of apple puree and to establish the optimal ratio of components that ensures increased nutritional and biological value without deteriorating flavor quality. Method. Sensory evaluation (color, aroma, taste, consistency, and overall appearance). Physicochemical indicators (pH, titratable acidity, soluble solids content, β-carotene). Results. It was found that the gradual addition of pumpkin (10–30%) causes consistent changes in both sensory and physicochemical characteristics. With increasing pumpkin content, the pH rises by 8.5%, while titratable acidity decreases by almost 20%, resulting in a milder and more balanced sweet-sour taste. The soluble solids content increases by 9%, indicating the accumulation of natural sugars and the formation of a denser, creamier texture. The most significant change was observed in β-carotene content, which increased 10–15 times compared to the control sample. The optimal ratio was determined to be apple:pumpkin 80:20, providing the best balance of color, aroma, taste, texture, and biological value. Further increase of pumpkin to 30% led to sensory imbalance, excessive density, and dominance of pumpkin notes. Practical significance. The obtained results can be applied in fruit and vegetable processing technologies, the development of baby, dietary, and functional foods, as well as in the production of blended purees, juices, and dessert products with enhanced antioxidant activity and biological value.
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