انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Preparation and Characterization of Pumpkin (Cucurbita spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties Preparation and Characterization of Pumpkin (Cucurbita spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties 38 53 28943 10.48311/fsct.2026.117957.82954 FA Md. Abdul Halim Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh. 0000-0002-1335-6001 Md. Ripon Ali Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh Shishir Kumar Sarkar Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh. Mariam Sultana Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh. Fahriha Nur A Kabir Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj Md Shohel Rana Palleb Department of Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh, Bangladesh Zarin Tasnim Rim Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh Md. Abdul Momin Sheikh Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh 0000-0002-8007-3730 Anwara Akter Khatun Professor, Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh 0000-0001-7608-4616 Journal Article 2025 11 26 Pumpkin is a nutrient-rich vegetable with potential as a functional food, yet much of its pulp remains underutilized. This study aimed to prepare jams from different pumpkin varieties and evaluate their proximate composition, antioxidant activity, and sensory attributes. Physicochemical analyses included moisture, ash, fat, fiber, protein, carbohydrate, pH, total sugar, TSS, and energy, while bioactive compounds such as phenol, flavonoid, β-carotene, and DPPH scavenging activity were also measured. Results showed that β-carotene was highest in S2 (C. maxima, 4.46 mg/100 g), protein (2.46 g/100 g) and fiber (5.06 g/100 g) were also highest in S2, while carbohydrate content was highest in S3 (C. moschata, 65.22 kcal). pH ranged from 5.01 to 5.39, total sugar was highest in S2 (82.52 g/100 g), TSS was highest in S2 (69.63°Brix), and energy was highest in S3 (270.33 kcal). Flavonoid and DPPH scavenging activity showed no significant differences, while total flavonoid content was highest in S1 (21.26 mg QE/100 g). Sensory evaluation revealed no significant differences in color, flavor, and consistency, but taste and overall acceptance were highest in S3. These findings indicate that pumpkin jam is a nutritious, energy-rich product with antioxidant properties and high β-carotene content, suitable as a health-promoting snack. Pumpkin is a nutrient-rich vegetable with potential as a functional food, yet much of its pulp remains underutilized. This study aimed to prepare jams from different pumpkin varieties and evaluate their proximate composition, antioxidant activity, and sensory attributes. Physicochemical analyses included moisture, ash, fat, fiber, protein, carbohydrate, pH, total sugar, TSS, and energy, while bioactive compounds such as phenol, flavonoid, β-carotene, and DPPH scavenging activity were also measured. Results showed that β-carotene was highest in S2 (C. maxima, 4.46 mg/100 g), protein (2.46 g/100 g) and fiber (5.06 g/100 g) were also highest in S2, while carbohydrate content was highest in S3 (C. moschata, 65.22 kcal). pH ranged from 5.01 to 5.39, total sugar was highest in S2 (82.52 g/100 g), TSS was highest in S2 (69.63°Brix), and energy was highest in S3 (270.33 kcal). Flavonoid and DPPH scavenging activity showed no significant differences, while total flavonoid content was highest in S1 (21.26 mg QE/100 g). Sensory evaluation revealed no significant differences in color, flavor, and consistency, but taste and overall acceptance were highest in S3. These findings indicate that pumpkin jam is a nutritious, energy-rich product with antioxidant properties and high β-carotene content, suitable as a health-promoting snack. https://fsct.modares.ac.ir/article_28943_d37b9e2b497aa9312965a132d98279b0.pdf