Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at 25℃ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of 48.6 Pa·sn. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to 188.8 Pa·sn, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and 9.2×108 CFU/mL respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

• 임종순(계명대학교 TMR센터) | Jong-Soon Lim (The Center for Traditional Microorganism Resource (TMR), Keimyung Univerity, Daegu 42601, Korea)
• 송영철(계명대학교 식품가공학전공) | Young-Cheol Son (Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea)
• 박동철(김천대학교 호텔조리외식경영학과) | Dong-Cheol Park (Department of Hotel Cuisine and Food Service Management, Gimcheon College, Gimcheon 39528, Korea)
• 이삼빈(계명대학교 식품가공학전공) | Sam-Pin Lee (Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea) Corresponding author