Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Preparation and Characterization of Pumpkin (Cucurbita spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties

Document Type : Original Article

Authors
Md. Abdul Halim 1
Md. Ripon Ali 2
Shishir Kumar Sarkar 1
Mariam Sultana 1
Fahriha Nur A Kabir 3
Md Shohel Rana Palleb 4
Zarin Tasnim Rim 2
Md. Abdul Momin Sheikh 5
Anwara Akter Khatun 6
1 Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh.
2 Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
3 Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj
4 Department of Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh, Bangladesh
5 Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
6 Hajee Mohammad Danesh Science and Technology University, Dinajpur
10.48311/fsct.2026.117957.82954
Abstract
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.
Keywords
Pumpkin variety
Jam
Bioactive compounds
Antioxidant Activity and Sensory Evaluation
Subjects
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