## 3 Results and Discussion
### Effect of Puree Addition on Gelation Temperature
#### 3.2.1. _Gelatine Solutions with Pumpkin Puree_
It was found that, regardless of the gelatine concentration, the gelation curves of composite solutions with the addition of pumpkin puree are more stable until the gelling temperature is reached, and after exceeding the gelatinization temperature, the course of these gelatinization curves is comparable to the gelation curves of solutions without the addition of pumpkin puree, and measurement fluctuations occur at the same stages of the experiment. At the same time, it can be noticed that the curves of gelatine solutions without the addition of pumpkin puree have a similar course to the curves of composite solutions with the addition of pumpkin puree, despite the fact that the measurements differed in the initial temperature, and, thus, the testing time of gelatine composites with the addition of puree was longer. This is best seen in Figure 2A for solutions with a gelatine concentration of 4% (PGEL_4) Figure 2A). The gelling temperature of the solution with the addition of puree is significantly lower than that of the solution without the addition of pumpkin puree and amounts to 16.64 \({}^{\circ}\)C for the 4% gelatine solution (PGEL_4) without the addition of puree and 19.74 \({}^{\circ}\)C for the solution with the addition of pumpkin puree (Table 3). The same tendency is observed for solutions with a concentration of 8% (PGEL_8) without and with the addition of pumpkin puree. However, in the case of gelatine solutions with a concentration of 12% (PGEL_12) (Figure 2C), a solution with the addition of pumpkin puree reaches a higher gelation temperature. It can also be seen that in the case of testing composite gelatine solutions with the addition of pumpkin puree, the measurements are characterized by greater repeatability than the measurements of gelatine solutions without the addition of pumpkin puree. Statistical analysis (Table 3) showed a significant effect of the addition of puree on the gelling temperature of the solution and a significant interaction between the concentration  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{4}{c}{**Gelatine (PGEL)**} \\ \hline \multirow{2}{*}{Concentration [\%]} & \multirow{2}{*}{Gelation temperature of the solution without} & \multirow{2}{*}{Gelation temperature of the solution with the} \\  & & puree [\({}^{\circ}\)C] & & addition of puree [\({}^{\circ}\)C] \\ \hline
4 & 19.74 \(\pm\) 0.30 \({}^{\text{b}}\)\({}^{\text{*}}\) & & 16.64 \(\pm\) 0.02 \({}^{\text{a}}\) \\
8 & 23.21 \(\pm\) 0.31 \({}^{\text{d}}\) & & 21.26 \(\pm\) 0.09 \({}^{\text{e}}\) \\
12 & 22.97 \(\pm\) 0.25 \({}^{\text{d}}\) & & 24.31 \(\pm\) 0.  
of the gelatine solution and the addition of pumpkin puree. Based on the Tuckey test, five homogeneous groups were separated (Table 3). [PERSON] et al. [33] studied the effect of xylitol and stevia on the rheological properties of fish gelatine solutions. Fish gelatine solutions with a concentration of 6.67% and with the addition of xylitol or stevia in the amount of 1, 3, 5, 10, and 20% were cooled at the rate of 1 K/min from 24 to 4 \({}^{\circ}\)C and then kept at 4 \({}^{\circ}\)C for three hours. The addition of xylitol increased the value of elastic modulus G\({}^{\prime}\) in comparison to the pure gelatine solution to a greater extent than the addition of stevia. Similarly, the addition of pumpkin puree increases the G\({}^{\prime}\) module value of pork gelatine. In the study by [PERSON] et al. [33] of a 4% gelatine solution, the modulus G\({}^{\prime}\) reached a value of over 103 Pa, similar to a solution of 6.67% fish gelatine with 20% xylitol--also reached a value of 103 Pa, while the modulus G\({}^{\prime\prime}\) in 4% pork gelatine solution with the addition of pumpkin puree is ten times higher than in the fish gelatine solution with 20% xylitol.