Effect of Steaming, Steam-Drying and Frying on the Provitamins A and Ascorbic Acid Contents of Squash （ Cucurbita Spp.）  

作　　者：Demasse Mawamba Adelaide Gouado Inocent Florian J. Schweigert Leng Marlyse Tchouanguep Mbiapo Felicite 

机构地区：[1]Faculty of Science, Department of Biochemistry, University of Douala, P.O. Box 24157, Cameroon [2]Institute of Nutritional Science, University of Potsdam, Potsdam, Germany [3]Faculty of Science, Department of Biochemistry, University of Dschang, Cameroon

出　　处：《Journal of Food Science and Engineering》2013年第4期207-217,共11页食品科学与工程（英文版）（美国）

摘　　要：Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil （free of carotenoids） bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses （89%-95%）. As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents （expressed in g （100 g）-1 fresh portion） of steam-dried and fried squashes were significantly higher （P 〈 0.05） than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.

关 键 词：Squashes STEAMING steam-drying FRYING provitamins A ascorbic acid 

分 类 号：S858.31[农业科学—临床兽医学] S663.4[农业科学—兽医学]