Abstract
Pimpkin is a green-yellow vegetable rich in β-carotene and has been attracting attention recently as a healthy food. We measured the flesh components of the Japanese variety (cv. Hayato) and western varieties (cv. Ebisu, cv. Miyako and cv. Akazukin)to determine the characteristics of each variety, and examined the effect of the difference in composition on taste. The pumpkin was cooked in three different ways: steamed, boiled with seasoning and made into potage. Taste characteristics and preferences obtained from sensory tests were correlated with physical properties.
The following results were obtained:
1. Cv. Hayato had, comparatively high water content, low β-carotene, starch and ascorbic acid content, and high fructose content, a sweetening component. Taste assessment of steamed and boiled dishes was unfavorable but that of potage was favorable.
2. Among the western varieties, cv. Miyalco had low water content and high starch content and β-carotene and ascorbic acid content were intermediate. Taste assessment of the steamed dish and potage was unfavorable because of the low water content, but that of the boiled dish was favorable because of the high starch content which gave good monthfeel.
3. Cv. Ebisu had the highest water, starch and ascorbic acid content among the western varieties.. The contents of β-carotene and non-reducing suger were intermediate. Taste assessment of the boiled dish and potage was favorable.
4. Cv. Akazukin had the highest β-carotene content among the four varietis, and intermediate starch, total ascorbic acid and non-reducing sugar content. The water content ranked second among the western varieties. Taste assessments were favorable for all cooking methods..
