STANDARDIZATION OF PROTOCOL FOR THE PREPARATION OF PUMPKIN (Cucurbita moschata D.) CANDY AND BISCUITS
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Date
2018-06
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University of Horticultural Sciences, Bagalkot. (KRC College of Horticulture, Arabhavi).
Abstract
An investigation to standardize the protocol for the preparation of pumpkin
candy and pumpkin fortified biscuits and to study their storage stability was carried
out in the Department of Post Harvest Technology, KRC College of Horticulture,
Arabhavi during 2017-2018. Physicochemical and sensory qualities of both the
products were studied during three months of storage.
Pumpkin candy was prepared with modification in the procedure such as
blanching time (7 and 10 minutes), steeping cubes in sugar syrup and covering with
dry sugar (40-70°B), addition of citric acid (0.5 and 1.0%) and their combinations.
Among the treatments blanching pumpkin cubes for 7 minutes and steeping them in
sugar syrup of 40-70°B with addition of 1 per cent citric acid had scored the
maximum recovery (80.10%), highest L* a* b* values (79.04, 1.11, 6.84
respectively), maximum titratable acidity (0.68%), ß–carotene content (5.83 mg/100
g), least non-enzymatic browning (0.146), total bacterial (0.65 x 105 CFU/g) and total
fungal count (0.92 x 103
CFU/g) and highest overall acceptability (8.04) at three
months of storage. The result of three months storage under ambient condition reveals
that chemical constituents viz., moisture percentage, reducing sugar, total sugar, a*
value, non- enzymatic browning, microbial population found to increase whereas
titratable acidity, ascorbic acid, ß–carotene, non-reducing sugar, L* and b* values and
organoleptic scores were decreased.
Pumpkin fortified biscuits were prepared by incorporating pumpkin powder
and pulp into the standard recipe to replace wheat flour at levels of 5, 10, 15 and 20
per cent. Physicochemical analysis reveals that combination of 20 per cent pumpkin
powder and 80 per cent refined wheat flour was found to be better with respect to
nutritional quality compared to other treatments. Whereas, the result of sensory
evaluation revealed that 15 per cent pumpkin powder has shown higher score for
taste, texture and overall acceptability. Product was found to be stable and safe for the
consumption without any microbial growth up to 90 days of storage.