PROSPECTS OF USING NEW PUMPKIN VARIETIES FOR PRODUCTION OF PUMPKIN PUREE
Pumpkin puree is considered to be an important component of dietetic nutrition, providing the organism with essential biologically active compounds: carotenoids, pectin and others. The aim of the present work was evaluation of quality parameters for pumpkin puree produced from 6 new pumpkin varieties of the Institute of vegetable breeding and seeds production and of retail trade (Fruto niania, Gerber, Semper, Fleu Alpine). New pumpkin varieties «Vega» and «Moskvichka» significantly improved taste (1,5-2 balls higher that sailed puree) and biochemical characteristics: increase in sugar content - 1,8-2 times, carotenoids - 1,3-6,3 times, water soluble compounds- 1,04-2,2 times, pectin - 2-69 times, dry matter -2-4 times. The results indicate prospects in utilization of new pumpkin varieties in food industry. The conducted comparison shows that it is necessary to include not only protein, fat and carbohydrates content but also carotenoids and pectin content to the quality indexes.