## 3 Results and Discussion
### Effect of Puree Addition on Gelation Temperature
#### 3.2.1. _Gelatine Solutions with Pumpkin Puree_  
Figure 2A shows a comparison of the gelation curves of a 4% gelatine solution (PGEL_4) with and without the addition of pumpkin puree. The course of changes in the graph shows that the composite gelatine solution with the addition of pumpkin puree is more stable during the test than the solution without the addition of pumpkin puree. The viscosity modulus G\({}^{\prime\prime}\) assumes about eight times higher values for the solution with the addition of pumpkin puree, compared to the solution without the addition of puree, which is most likely related to the higher apparent viscosity of the solutions with the addition of pumpkin puree. In the case of 4% gelatine solutions (PGEL_4), the apparent viscosity of composite solutions (with the addition of puree) is about 12 times higher and amounts to 0.0285 Pa\(\cdot\)s for a 4% gelatine solution with the addition of pumpkin puree (Table 2) and according to [PERSON] et al. [27] also for such gelatine concentration of 0.0024 Pa\(\cdot\)s for the solution without the addition of pumpkin puree. On the other hand, the values of the modulus of elasticity G\({}^{\prime}\) throughout the test are at a similar level. They start at a value of about 0.2 Pa, and stabilization takes place at about 7000-7500 Pa, but the increase in the elastic modulus G\({}^{\prime}\) of the 4% gelatine solution with the addition of pumpkin puree is faster. Due to the greater stability of the 4% gelatine solution (PGEL_4) with the addition of pumpkin puree during the test, the relationship showing the gelation mechanism is more reproducible. Figure 2B shows the course of the gelling process of solutions with a concentration of 8% (PGEL_8) without and with the addition of pumpkin puree. The analysis of the obtained results allowed us to conclude that the modulus of elasticity G\({}^{\prime}\) of both the solution without the addition and with the addition of pumpkin puree, after being kept at a constant temperature for the last 5 min of the experiment, stabilizes at the same level of about 10,000 Pa. This means that the addition of pumpkin puree does not affect the final value of the modulus of elasticity G\({}^{\prime}\) of gelatine solutions with a concentration of 8% (PGEL_8). A similar tendency can be observed in the gelation curves of solutions with a concentration of 4% without and with the addition of pumpkin puree. In the course of the curves of solutions with a concentration of 12% (PGEL_12) without and with the addition of pumpkin puree (Figure 2C), these differences cannot be determined because the test had  
Figure 2: Comparison of gelation curves of gelatine (PGEL_) without and with the addition of pumpkin purée: (**A**) PGEL concentration 4%; (**B**) PGEL concentration 8%; (**C**) PGEL concentration 12%. to be carried out without holding the temperature for 5 min due to the excessive stiffness of the film formed after exceeding the gelation, which caused the rheometer to stop working. In the case of the viscosity modulus G\({}^{\prime\prime}\), the solutions without the addition of puree have lower values of this parameter than the solutions with the addition of pumpkin puree, which is due to the higher viscosity of these composite solutions compared to those tested by [PERSON] et al. [27] of pure gelatine solutions. As in the case of solutions without the addition of pumpkin puree, a relationship was found between the concentration and the size of the elastic modulus G\({}^{\prime}\) and the viscosity modulus G\({}^{\prime\prime}\) and the relationship of the parameters was directly proportional (the higher the concentration, the greater the values of the moduli G\({}^{\prime}\) and G\({}^{\prime\prime}\)).