Background. When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence, it is recommended to blend pumpkin with other fruits, which are aromatic, have a defined taste, and contain a large quantity of active ingredients and organic acids to improve its palatibility. Material and methods. The pumpkin chosen for the experiments was of the variety Karowita, of species Cucurbita maxima. Ten different of compositions were prepared for the purpose of the study: 10, 20 and 30% (w/w) of Japanese quince and comelian cherry each, or 20 and 30% (w/w) of strawberry and apple each. The puree was then analysed for dry matter, extract, viscosity, colour, vitamin C, total polyphenols, carotenoids and DPPH. Results. The highest content of vitamin C, which was in direct proportion to the quantity of the supplement added (17.88 to 23.43 mg-100 g'1), was detected in the quince-enriched puree. The lowest vitamin C content was determined in apple-enriched samples (1.36 to 1.6 mg-100 g1). A similar pattem was observed with total polyphenols: the highest values were measured in quince-enriched puree, and the lowest in the puree supplemented with apple. Conclusion. Taking into account antioxidant properties of the samples, quince-enriched pumpkin puree was found to be the most attractive, and apple-enriched pumpkin puree the least attractive one. The results suggest a wide range of application for pumpkin puree enriched with various additives.
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