STANDARDIZATION OF PROTOCOL FOR THE PREPARATION OF PUMPKIN (Cucurbita moschata D.) CANDY AND BISCUITS
| dc.contributor.advisor | KARADIGUDDI, MANJULA | |
| dc.contributor.author | S. B., HARSHITHA | |
| dc.contributor.other | KUKANOOR, LAXMAN | |
| dc.contributor.other | NAIK, RAMACHANDRA | |
| dc.contributor.other | PATIL, CHAYA P. | |
| dc.contributor.other | H. P., HADIMANI | |
| dc.date.accessioned | 2021-11-18T07:20:18Z | |
| dc.date.available | 2021-11-18T07:20:18Z | |
| dc.date.issued | 2018-06 | |
| dc.description.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. | en_US |
| dc.identifier.other | UHS16PGM724 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810178163 | |
| dc.keywords | Horticulture, post Harvest Technology, Pumpkin, Candy, Sugar Syrup, Biscuit, Sensory, Blanching, Organoleptic, Enzymatic, Bacterial, Fungal, Ambient, Microbial, ß–carotene. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 146p. (Due to pdf. conversion there is a difference in pages in printed & soft copy) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot. (KRC College of Horticulture, Arabhavi). | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | STANDARDIZATION OF PROTOCOL FOR THE PREPARATION OF PUMPKIN (Cucurbita moschata D.) CANDY AND BISCUITS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STANDARDIZATION OF PROTOCOL FOR THE PREPARATION OF PUMPKIN (Cucurbita moschata D.) CANDY AND BISCUITS | en_US |
| dc.type | Thesis | en_US |