Development of carotenoid rich jaggery based products from pumpkin (PAU Magaz Kadoo-1)

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dc.contributor.advisorSukhpreet Kaur
dc.contributor.authorGagandeep Kaur
dc.date.accessioned2023-06-25T08:43:24Z
dc.date.available2023-06-25T08:43:24Z
dc.date.issued2022
dc.description.abstractThe present study aimed at optimizing the processing techniques for preparation of nutritionally rich jaggery based products (toffee and bar) from pumpkin and to study physicochemical and phytochemical characteristics of the prepared products. Although pumpkin pulp contained bioactive compounds, liquid jaggery too was found to contain appreciable amount of phytochemicals and minerals. Five different formulations of toffee and bar were prepared by replacing sugar with liquid jaggery at different levels (0%, 25%, 50%, 75% and 100%). Compared to control (with refined sugar), addition of liquid jaggery considerably enhanced the minerals and phytochemical content of the formulated toffee and bars. Based on sensory analysis, pumpkin toffee and bar with 50% liquid jaggery was selected for shelf-life evaluation. Pumpkin toffee was wrapped in 3 different packaging material (laminated foil, butter paper and plain paper) under room temperature conditions (25±2ºC). While, bar was packed in laminated foil and butter paper and stored under room (25±2ºC) and refrigerated (4±1°C) conditions. During storage of toffee, a significant (p<0.05) effect on quality parameters (physico-chemical, phytochemical, color, textural and microbial attributes) were noticed. It was observed that shelf stability of pumpkin toffee wrapped in laminated foil and butter paper was up to 6 months. However, plain paper toffee was shelf stable for 4 months. Irrespective of packaging material, a significant effect was observed in physicochemical and phytochemical parameters of pumpkin bars stored at room and refrigerated conditions. Whereas, quality of bar was more affected at room temperature conditions. Among the packaging materials, quality characteristics of the products were more retained in laminated foil.en_US
dc.identifier.citationGagandeep Kaur (2022). Development of carotenoid rich jaggery based products from pumpkin (PAU Magaz Kadoo-1) (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197734
dc.keywordspumpkin, liquid jaggery, toffee, bar, packaging material, phytochemicals and shelf-life.en_US
dc.language.isoEnglishen_US
dc.pages71en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of carotenoid rich jaggery based products from pumpkin (PAU Magaz Kadoo-1)en_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment of carotenoid rich jaggery based products from pumpkin (PAU Magaz Kadoo-1)en_US
dc.these.typeM.Scen_US
dc.titleDevelopment of carotenoid rich jaggery based products from pumpkin (PAU Magaz Kadoo-1)en_US
dc.typeThesisen_US
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