UTILIZATION OF RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) FOR THE DEVELOPMENT OF INTERMEDIATE MOISTURE FOODS
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Date
2017
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UHF,NAUNI,SOLAN
Abstract
ABSTRACT
The present investigation entitled “Utilization of ripe pumpkin (Cucurbita
moschata Duch ex Poir) for the development of intermediate moisture foods” were
carried out during 2014-2016 in the Department of Food Science and Technology, Dr YS
Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted
to develop Intermediate Moisture Foods (IMFs) from ripe pumpkin and to evaluate the
products for quality and storage stability. The pumpkin with 86.80 per cent moisture content
was found to be a good source of β-carotene (13.24 mg/100 g), ascorbic acid (13.47 mg/100
g) and crude fibre (0.65 %). Among different treatments of pumpkin cubes, the preserve
prepared by P3 (steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min) was
found to be the best with higher value for chemical attributes. During storage the maximum
retention of chemical and sensory quality was observed in preserve prepared by slow method
as compared to one period method. For preparation of pumpkin tutti-frutti, the cubes treated
with T4 (steam blanching for 4 min + dip in 0.25 per cent calcium hydroxide for 10 min) was
found to be the best. The method of preparation of tutti-frutti has been developed and
standardized. The tutti-frutti prepared by using 200 ppm concentration of both red and green
colour and 0.04 per cent concentration of mixed fruit flavour received the higher sensory
scores among all the combinations tried. The storage study reflected that all the treatments
viz. TF1 (control), TF2 (red colour + mixed fruit flavour) and TF3 (green colour + mixed fruit
flavour) retained better chemical quality and received higher sensory scores. ALP was found
to be better packaging material for pumpkin tutti-frutti in comparison to LDPE and PET jars.
The products can be safely stored with minimal changes in quality attributes for more than a
period of six months under ambient conditions when packed in appropriate packaging
material. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a
limited extent, can be successfully utilized for the production of good quality and
nutritionally enriched intermediate moisture foods of remunerative cost.
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