Follow
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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 2536-2552
DOI: https://doi.org/10.20546/ijcmas.2020.908.291


Effect of Pretreatment and Drying Methods on Nutritional Composition of Ripe Pumpkin (Cucurbita moschata)
Anju K Dhiman1, Pritika Chauhan1, Surekha Attri1, Deepika Kathuria1*, Preethi Ramachandran1 and Anshu Sharma2
1Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230, India
2Amity International Centre for Post Harvest Technology and Cold Chain Management, Amity University Noida, UP 201313, India
*Corresponding author
Abstract:

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.


Keywords: Ripe pumpkin, Drying, Blanching, Pretreatment, Recovery
Download this article as Download

How to cite this article:

Anju K Dhiman, Pritika Chauhan, Surekha Attri, Deepika Kathuria, Preethi Ramachandran and Anshu Sharma. 2020. Effect of Pretreatment and Drying Methods on Nutritional Composition of Ripe Pumpkin (Cucurbita moschata).Int.J.Curr.Microbiol.App.Sci. 9(8): 2536-2552. doi: https://doi.org/10.20546/ijcmas.2020.908.291