Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt

The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of fresh product. This study investigated effects preprocessing methods on properties pumpkin and physicochemical sensory yogurt. Two different varieties (Cucurbita pepo Cucurbita maxima) were subjected to three (freeze-drying, boiling, baking). Boiling significantly increased antioxidant activity (p ≤ .05), followed by baking. C. maxima had higher TDF TPC than pepo, but both varieties, did not change with heat treatment (boiling baking), while decreased. Mineral contents remained same or decreased treatment, except for Mn Fe. In particular, addition affected color parameters (L*, a*, b*) yogurt improved WHC (from 68.9% 91.6%) hardness 58.0 193.5 g; p .05). evaluation concluded that heat-treated (boiled baked) samples preferred more freeze-dried raw ones. conclusion, results revealed adding boiled baked pumpkins, preference instead