Effect of calcium chloride application on some physical and sensorial properties of pumpkin dessert

Pumpkin dessert is one of the most popular desserts in our country. In this study, effects of calcium chloride on sensorial and physical properties of pumpkin dessert was investigated. Cucurbita maxima was used to obtain traditional pumpkin dessert. Response surface methodology was applied to optimize pumpkin dessert conditions. Temperature (20-40 °C), calcium chloride concentration (0.50-2.50 %), and holding time (10-60 minute) were the independent process variables. The optimum conditions of pumpkin dessert were based on the maximum and minumum levels of responses. It was found that calcium chloride concentration had higher effect on hardness of the pumpkin dessert than temperature and holding time. On the other hand, temperature and holding time increased L* values of pumpkin dessert increased. For total carotenoid content analysis, the increase in temperature and holding time lead to lower total carotenoid content. The optimum temperature, calcium chloride concentration and holding time were estimated as 29.89⁰C, 2.14 % and 56.22 minute for pumpkin dessert. The maximum and minmum levels of responses under optimum conditions were hardness 28.31 N, L* 45.75, a* 9.2, b* 28.44, 112.77 μg/ml. It was found that temperature, holding time and calcium chloride concentration were important parameters in production of pumpkin dessert. Key Words: Pumpkin Dessert, Calcium Chloride, Hardness, Color, Optimization