National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Value added dried pumpkin cubes and slices were prepared using ripe pumpkin (Cucurbita moschata Duch ex Poir). Prior to drying of pumpkin cubes and slices, different pretreatments (blanching, potassium metabisulphite (KMS) treatment, sulphur fumigation) were standardized and among them treatment involving steam blanching for 4 min + 1500 ppm KMS dip for 30 min was observed to be the best, retaining maximum nutritional characteristics and sensory scores. Further both traditional and mechanical drying methods were used to dry pretreated pumpkin cubes and slices viz. sun (T1), solar (T2) and mechanical cabinet (T3). The comparison of different drying modes showed that cubes and slices of treatment T3 possessed higher values for chemical parameters and received maximum sensory scores. During storage for six months, the maximum retention of chemical constituents like β-carotene (33.99, 33.16 mg/100 g), ascorbic acid (8.54, 8.58 mg/100 g) and total phenols (9.21, 9.17 mg/100 g) was observed in mechanical cabinet dried cubes and slices, respectively. However, the sensory scores were found to decrease during storage but remained well above the acceptable limits. The study indicated that the dried products from ripe pumpkin can be stored safely up to six months with minimal changes in chemical and sensory attributes.
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