DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN (Cucurbita pepo) PRESERVE: A Value Added Product.
Abstract: The preservation of fruits and vegetables by different methods is an important manufacturing step that is used to provide food safety, maintain quality, extend shelf-life, and prevent spoilage. Pumpkin preserve is a sweet spread made of pumpkin cooked, then lightly sweetened. It falls into the same category as jelly and jam. The pumpkin preserve is prepared by boiling of pumpkin pulp and sugar till it reaches 68ºBx and then addition of spices like cardamom. Pumpkin preserve have a several health benefits as well a good source of B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. It is also rich source of minerals like copper, calcium, potassium and phosphorus. Finished product was observed by panelist and based on results it is concluded that the preparation of muskmelon butter. Amongst the prepared treatments Pumpkin Preserve with Cinnamon (0.15%), clove and nutmeg (0.5%) treatment were found to be a best. The Pumpkin Preserve is rich in Vit C, it also have Vit A, Potassium, Calcium, and some other nutrient. With these studies we can say that the Pumpkin Preserve having a sufficient health benefits hence it is highly acceptable by consumer. C.B Ratio for Pumpkin Preserve was 1.30 with the evaluated C.B.Ratio it is concluded that the product is economically beneficial.
[Adhau G.W., Salvi V.M. and Raut R.W. (2015); DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN (Cucurbita pepo) PRESERVE: A Value Added Product. Int. J. of Adv. Res. 3 (2). 0] (ISSN 2320-5407). www.journalijar.com
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