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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 3224-3235
DOI: https://doi.org/10.20546/ijcmas.2019.802.377


Standardization of Recipes for Preparation of Pumpkin (Cucurbita moschata) Flour and its Quality Evaluation during Storage
Sachin Mittal1*, Anju K Dhiman1, Anshu Sharma1,2, Surekha Attri1 and Deepika Kathuria1
1Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan – 173230, Himachal Pradesh, India
2Amity International Centre for Post Harvest and Technology, Amity University, Noida- 201303, Uttar Pradesh, India
*Corresponding author
Abstract:

Pumpkin belongs to cucurbitaceae family grown widely in tropical and sub-tropical countries. Pumpkins are the sources of various functional compounds such as carotenoids, vitamins, minerals, dietary fibres, etc. Therefore, an attempt was made by drying of pumpkin for production of flour and its quality evaluation during storage. Different pre-treatments were applied to pumpkin shreds to standardize the method for preparation of pumpkin flour on the basis of chemical quality. The flour prepared from the best recipe (steam blanching for 5 minutes + dipping in 750 ppm KMS solution for 10 minutes followed by dehydration in mechanical cabinet drier (60±2 for 16-18 hours) was packed in low density polyethylene (LDPE) pouches and aluminium laminated pouches (ALP) and evaluated for quality attributes at intervals of 0, 3 and 6 months at ambient temperature. The pumpkin flour can be stored for 6 months at ambient temperature in LDPE as well as ALP with minimal changes in quality attributes. However, ALP was found to be comparatively better packaging material than LDPE pouches.


Keywords: Dehydration, Pre-Treatments, Pumpkin Flour, Quality, Storage
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How to cite this article:

Sachin Mitta, Anju K Dhiman, Anshu Sharma, Surekha Attri and Deepika Kathuria. 2019. Standardization of Recipes for Preparation of Pumpkin (Cucurbita moschata) Flour and its Quality Evaluation during Storage.Int.J.Curr.Microbiol.App.Sci. 8(2): 3224-3235. doi: https://doi.org/10.20546/ijcmas.2019.802.377