Optimization of Pumpkin Concentrates Production Process by Response Surface Methodology

In this research, production process of pumpkin concentrate (Tanbal cultivar) was studied. To do this purpose, the extraction process of extract was optimized using response surface methodology (RSM) by applying variables of mixing ratio of flesh to solvent (ranging from 1:1 to 1:3) and extraction temperature (ranging from 55-85oC). In order to optimization of pumpkin concentrate production process, quality properties of extraction yield, pH, acidity, vitamin C, HMF, protein, sugar, lycopene, beta-carotene and DPPH free radical scavenger were evaluated. The results show that, during the extraction process of extract, increasing the mixing ratio from 1:1 to 1:3 cause to decreasing and increaseing of quality parameters of (extraction yield, acidity, formalin number, vitamin C, protein, HMF, beta-carotene, lycopeneand DPPH free radical scavenger) and (pH, reduction sugar, total sugar and sucrose), respectively. Also, increaseing extraction temperature from 55oC to 85oC, increased the quality parameters of (acidity, formalin number, protein and HMF) and decreased the quality indices of (pH, vitamin C, reduction sugar, total sugar, sucrose, beta-carotene, lycopene and DPPH free radical scavenger). Oprimization results show that the best extraction temperature and mixing ratio were determined 55oC and 1:1, respectively. Also in optimum condition, the quantity of quality indices of extraction yield, acidity, pH, formalin number, vitamin C, protein, reduction sugar, total sugar, sucrose, HMF, beta-carotene, lycopene and DPPH free radical scavenger were 43.03%, 0.47 g/100g, 7.07, 16.8 g/100g, 0.477 mg/100g, 0.948%, 9.3 g/100g, 33.66 g/100g, 23 g/100g, 0.85 mg/kg, 0.63 mg/l, 0.17 mg/l and 32.32%, respectively.