employee
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.5
UDC 664-404
CSCSTI 65.09
Russian Classification of Professions by Education 19.03.02
Russian Library and Bibliographic Classification 369
The aim of the study is to assess the influence of varietal variability of pumpkin raw materials (Cucurbita spp.) on the chemical composition and functional and technological properties that determine the suitability of fruits for sorbet production. Research was conducted in 2024–2025 at the Higher School of Biotechnology of Samara State Technical University. The subjects of the study were three pumpkin varieties grown in the Samara Region: Volzhskaya Seraya, Muscatnaya, and Kustovaya Zolotaya. The research methods included quantitative analysis of sugars, pectin substances, organic acids, carotenoids, and vitamin C. Standard methods were used to determine dry soluble solids, moisture, titratable acidity, vitamin C content, carotene content, sugar content, and an iodine test to assess the starch composition. The soluble solids content is highest in the Muscatnaya variety (10.0 %), while that of the Kustovaya Zolotaya and Volzhskaya Seraya varieties is 9.4 % and 8.6 %, respectively. Fruit moisture content ranged from 85.8 % (Muscatnaya) to 89.1 % (Volzhskaya Seraya), which affects the formation of the crystalline structure of the sorbet. Titratable acidity of the Muscatnaya variety was 2.4 %, exceeding the values of Volzhskaya Seraya (0.8 %) and Kustovaya Zolotaya (0.6 %). The concentration of vitamin C is highest in the Volzhskaya Seraya variety (0.89 mg/g), average in the Kustovaya Zolotaya (0.36 mg/g), and lowest in Muscatnaya (0.01 mg/g). Carotenoid levels: Muscatnaya – 0.045 mg/100 g; Golden Kustovaya – 0.043 mg/100 g; Volzhskaya Seraya – 0.041 mg/100 g. An iodine test revealed the highest starch content in the Volzhskaya Seraya variety, which provides a dense structure, while Kustovaya Zolotaya has a predominance of simple sugars. Varietal variability significantly affects the vitamin profile and processing parameters, allowing for a differentiated approach to the selection of raw materials for the food industry.
Cucurbita, varietal differences, carotenoids, sorbet, organic acids
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