DHIMAN, ANJU K.RAMACHANDRAN, PREETHI2018-05-152018-05-152018-04http://krishikosh.egranth.ac.in/handle/1/5810045581ABSTRACT The present investigation entitled “Studies on extraction and utilization of pectin from pumpkin” was carried out during 2015-2017 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to extract pectin from pumpkin, evaluate its quality and utilization in value added products. Ripe pumpkin with 21.89 lbs/inch2 was found to contain 1.52 per cent pectin as calcium pectate. The pumpkin at different stages of maturity showed firmness to increase from 4.94 lbs/inch2 at 15 DAA to 22.50 lbs/inch2 at ripe stage. Pectin content (as calcium pectate) of flesh and peel increased from 0.56 to 1.89 and 0.78 to 2.15 per cent, respectively from 15 DAA to 45 DAA but in subsequent maturity up to ripe stage, it decreased. Extraction conditions, solvent, maturity stages and portion of pumpkin was found to have a significant impact on yield and quality of pectin. The pre-heat treatment of pumpkin pulp by autoclaving at 121 °C for 20 min and pulp-water ratio of 1:4 was standardized for extraction of pectin. The maximum pectin yield was received from Trichoderma viride cellulase extraction method (14.93 %) by using treatment combination of 4 mL/mg, 45 °C and 9 h. However, the yield with citric acid (pH 2.5 at 80 °C for 120 min) was comparatively low (13.23 %) but had better quality in respect of ash content (3.49 %) and anhydrogalacturonic acid content (80.70 %). The flesh with peel of pumpkin harvested at 45 DAA produced pectin of higher yield (13.98 %) and quality (2.88 % ash, 9.41% methoxyl content, 73.88 % AGA, 72.31 % DE and 179.00 jelly grade) with citric acid extraction method (pH 2.5 at 80 °C for 120 min) as compared to peel (7.17 % yield) and flesh (10.63 %) portions. The extracted pectin had methoxyl content and degree of esterification above 8 and 50 per cent, therefore falls under the category of HM Pectin which can produce gel in presence of sugar above 55 per cent and pH at 3.5. Pectin packed in HDPE jars retained better quality during storage as compared to rest of the packaging material, irrespective of storage condition. The value added products with extracted pectin (2.0 % for jam, 2.5 % for jelly and 0.6 % for sauce) were of comparable quality with commercial pectin products (1.5 % for jam and jelly; and 0.4 % for sauce). Henceforth, it is concluded that pumpkin can be successfully utilised for isolation of pectin having good gelling, emulsifying and storage stability.ennullThesis