The main objectives of the study was to develop pulp from ripe pumpkin using different combinatio... more The main objectives of the study was to develop pulp from ripe pumpkin using different combination of water per cent and cooking time and to evaluate best preservation method for storage of pulp. Among different combinations of water and cooking time tried to standardize the method of preparation of ripe pumpkin pulp, the combination comprising of 5 per cent water for 5 minutes cooking (C2) was selected superior on the basis of chemical characteristics and sensory attributes for conducting further studies i.e. preservation of pulp by heat and chemical methods. The pulp of T2 (pulp+KMS @ 2000 ppm in glass bottles) treatment retained the highest β-carotene (6.52 mg/100 g) as well as ascorbic acid (10.86 mg/100 g) contents followed by T6 (Pulp + sodium benzoate (1000 ppm) + KMS (1000 ppm) in glass bottles) during six months of storage. Hence, it can be revealed from the study that nutritionally rich pumpkin pulp can be prepared which could be further utilized for the preparation of var...
Pumpkin powder and seed kernel powder was utilised for the development of weaning mix and cookies... more Pumpkin powder and seed kernel powder was utilised for the development of weaning mix and cookies. Six different treatments of weaning mix in which wheat flour was supplemented with pumpkin powder viz. T1 (100 %), T2 (90:10), T3 (80:20), T4 (70:30), T5 (60:40) and T6 (50:50) were subjected to sensory evaluation and based on the results best four combinations viz. T1 (100 %), T2 (90:10), T3 (80:20) and T4 (70:30) were selected for nutritional studies. The treatment T4 (70:30) recorded the highest amount of crude protein (12.51 %), crude fibre (0.89 %) and β-carotene (7.81 mg/100 g) followed by T3 (80:20), T2 (90:10) and T1 (100 %). Among different treatments of weaning mixes prepared by supplementing wheat flour with pumpkin seed kernel powder, treatment T3 (80:20) was awarded with the highest scores followed by T2 (90:10), T4 (70:30) and T1 (100 %) on the basis of sensory evaluation. Cookies of six different treatments in which wheat flour was supplemented with pumpkin powder (i.e. ...
Current Journal of Applied Science and Technology, 2020
The study aim at utilization of bulk availability of low cost ripe pumpkin into processed product... more The study aim at utilization of bulk availability of low cost ripe pumpkin into processed products possessing health benefits. A fruit bar was developed using pumpkin (Cucurbita moschata) at 40°Brix, 1.5% citric acid and 2% pectin by varying cooking method (with and without cooking of ingredients; with and without cooking of ingredients using concentrated pumpkin pulp (PP)). Pumpkin bar prepared using concentrated pulp and with cooking of ingredients had obtained maximum sensory score, as well as maximum content of β-carotene (9.89 mg/100 g) and ascorbic acid (8.75 mg/100 g). Pumpkin bar was evaluated for quality and stability during storage. The values for chemical and sensory parameters decreased significantly during storage but the bar was of good quality up to six months under ambient conditions. Aluminium Laminated Pouches (ALP) was observed to be better packaging material as compared to Low Density Polyethylene (LDPE) and Polypropylene (PP) boxes. Hence, it was concluded that ...
International Research Journal of Pure and Applied Chemistry, 2020
Aim: Utilization of bulk availability of low cost ripe pumpkin into processed products with high ... more Aim: Utilization of bulk availability of low cost ripe pumpkin into processed products with high nutritional and functional characteristics. Place and Duration of Study: Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP, India, between the years 2015-2017. Methodology: A fruit bar was developed using pumpkin (Cucurbita moschata) at different combinations of TSS (30, 35 and 40°Brix), citric acid (1, 1.5 and 2%) and pectin (1, 1.5 and 2%). Further, incorporation of different herbal extracts (ginger, mint, tulsi) @ 5, 10, 15 and 20% was standardized in order to enhance the functional characteristics of the product and best recipe was evaluated for quality and sensory characteristics during storage. Results: Pumpkin bar prepared at 40°Brix, 1.5% citric acid and 2% pectin got maximum sensory score and was liked very much. In case of herbal extracts, substitution by 10 % was found to be the best to prepare pumpkin-ginger, pum...
Pumpkins are gourd squash of Cucurbitaceae family which includes around 119 genera and 825 specie... more Pumpkins are gourd squash of Cucurbitaceae family which includes around 119 genera and 825 species [1], derived from tropical and subtropical regions and out of which 26 species are cultivated as vegetables [2].A large number of pumpkin varieties varying in shape, size and colour of flesh are available [3].In India the varieties like CM-14, Pusa vishwas, Arka chandan, Arka suryamukhi, CM-350 and NDPK-24 are found [4].The main growing season for cucurbits in India is the summer and rainy months.Pumpkin is a valuable source of functional components mainly carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium and lenoleic acid, which act as antioxidants in human nutrition, hence, it has great economic potential for use both as food and industrial crop. Pumpkin is also a good source various polysaccharides such as cellulose, hemicellulose and pectin [5]. Pectin is a multifunctional polymer occurring naturally in cell wall of all non-woody plants [6]. It is fo...
Himachal Pradesh during the months of December 2013 to July 2014 for the development of instant f... more Himachal Pradesh during the months of December 2013 to July 2014 for the development of instant food mixes (IMF) from dehydrated pumpkin and its seed flour. Dehydrated Pumpkin in the form of shreds, fine powder and granulated powder was used for the development of instant halwa mix, instant soup mix and instant porridge mix with better nutritional attributes. Instant halwa mix prepared using dehydrated pumpkin shreds and seed powder was found to be a good source of β-carotene (7.77 mg 100 g-1), fibre (2.91%) and protein (5.04%). While among all the instant halwa mixes prepared by using different forms of dehydrated pumpkin and its seed flour, ready-to-serve halwa prepared from granulated powder was much preferred by the panellist during sensory evaluation. Instant soup mix (ISM) developed by using pumpkin powder with various starch sources (rice starch, corn starch and potato starch), however, did not show much variation in chemical composition but ISM prepared with rice starch was most liked by the panellist. Instant porridge mixes prepared from broken wheat and pumpkin powder in the ratio of 60:40 was rated as the best by the panellist and was observed to contain highest β-carotene (7.37 mg 100 g-1) and fiber (1.21%). Henceforth, it is concluded that ripe pumpkin which otherwise is processed to limited extent, can be successfully utilized for the production of good quality and nutritionally enriched IMF.
The main objectives of the study was to develop pulp from ripe pumpkin using different combinatio... more The main objectives of the study was to develop pulp from ripe pumpkin using different combination of water per cent and cooking time and to evaluate best preservation method for storage of pulp. Among different combinations of water and cooking time tried to standardize the method of preparation of ripe pumpkin pulp, the combination comprising of 5 per cent water for 5 minutes cooking (C2) was selected superior on the basis of chemical characteristics and sensory attributes for conducting further studies i.e. preservation of pulp by heat and chemical methods. The pulp of T2 (pulp+KMS @ 2000 ppm in glass bottles) treatment retained the highest β-carotene (6.52 mg/100 g) as well as ascorbic acid (10.86 mg/100 g) contents followed by T6 (Pulp + sodium benzoate (1000 ppm) + KMS (1000 ppm) in glass bottles) during six months of storage. Hence, it can be revealed from the study that nutritionally rich pumpkin pulp can be prepared which could be further utilized for the preparation of var...
Pumpkin powder and seed kernel powder was utilised for the development of weaning mix and cookies... more Pumpkin powder and seed kernel powder was utilised for the development of weaning mix and cookies. Six different treatments of weaning mix in which wheat flour was supplemented with pumpkin powder viz. T1 (100 %), T2 (90:10), T3 (80:20), T4 (70:30), T5 (60:40) and T6 (50:50) were subjected to sensory evaluation and based on the results best four combinations viz. T1 (100 %), T2 (90:10), T3 (80:20) and T4 (70:30) were selected for nutritional studies. The treatment T4 (70:30) recorded the highest amount of crude protein (12.51 %), crude fibre (0.89 %) and β-carotene (7.81 mg/100 g) followed by T3 (80:20), T2 (90:10) and T1 (100 %). Among different treatments of weaning mixes prepared by supplementing wheat flour with pumpkin seed kernel powder, treatment T3 (80:20) was awarded with the highest scores followed by T2 (90:10), T4 (70:30) and T1 (100 %) on the basis of sensory evaluation. Cookies of six different treatments in which wheat flour was supplemented with pumpkin powder (i.e. ...
Current Journal of Applied Science and Technology, 2020
The study aim at utilization of bulk availability of low cost ripe pumpkin into processed product... more The study aim at utilization of bulk availability of low cost ripe pumpkin into processed products possessing health benefits. A fruit bar was developed using pumpkin (Cucurbita moschata) at 40°Brix, 1.5% citric acid and 2% pectin by varying cooking method (with and without cooking of ingredients; with and without cooking of ingredients using concentrated pumpkin pulp (PP)). Pumpkin bar prepared using concentrated pulp and with cooking of ingredients had obtained maximum sensory score, as well as maximum content of β-carotene (9.89 mg/100 g) and ascorbic acid (8.75 mg/100 g). Pumpkin bar was evaluated for quality and stability during storage. The values for chemical and sensory parameters decreased significantly during storage but the bar was of good quality up to six months under ambient conditions. Aluminium Laminated Pouches (ALP) was observed to be better packaging material as compared to Low Density Polyethylene (LDPE) and Polypropylene (PP) boxes. Hence, it was concluded that ...
International Research Journal of Pure and Applied Chemistry, 2020
Aim: Utilization of bulk availability of low cost ripe pumpkin into processed products with high ... more Aim: Utilization of bulk availability of low cost ripe pumpkin into processed products with high nutritional and functional characteristics. Place and Duration of Study: Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP, India, between the years 2015-2017. Methodology: A fruit bar was developed using pumpkin (Cucurbita moschata) at different combinations of TSS (30, 35 and 40°Brix), citric acid (1, 1.5 and 2%) and pectin (1, 1.5 and 2%). Further, incorporation of different herbal extracts (ginger, mint, tulsi) @ 5, 10, 15 and 20% was standardized in order to enhance the functional characteristics of the product and best recipe was evaluated for quality and sensory characteristics during storage. Results: Pumpkin bar prepared at 40°Brix, 1.5% citric acid and 2% pectin got maximum sensory score and was liked very much. In case of herbal extracts, substitution by 10 % was found to be the best to prepare pumpkin-ginger, pum...
Pumpkins are gourd squash of Cucurbitaceae family which includes around 119 genera and 825 specie... more Pumpkins are gourd squash of Cucurbitaceae family which includes around 119 genera and 825 species [1], derived from tropical and subtropical regions and out of which 26 species are cultivated as vegetables [2].A large number of pumpkin varieties varying in shape, size and colour of flesh are available [3].In India the varieties like CM-14, Pusa vishwas, Arka chandan, Arka suryamukhi, CM-350 and NDPK-24 are found [4].The main growing season for cucurbits in India is the summer and rainy months.Pumpkin is a valuable source of functional components mainly carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium and lenoleic acid, which act as antioxidants in human nutrition, hence, it has great economic potential for use both as food and industrial crop. Pumpkin is also a good source various polysaccharides such as cellulose, hemicellulose and pectin [5]. Pectin is a multifunctional polymer occurring naturally in cell wall of all non-woody plants [6]. It is fo...
Himachal Pradesh during the months of December 2013 to July 2014 for the development of instant f... more Himachal Pradesh during the months of December 2013 to July 2014 for the development of instant food mixes (IMF) from dehydrated pumpkin and its seed flour. Dehydrated Pumpkin in the form of shreds, fine powder and granulated powder was used for the development of instant halwa mix, instant soup mix and instant porridge mix with better nutritional attributes. Instant halwa mix prepared using dehydrated pumpkin shreds and seed powder was found to be a good source of β-carotene (7.77 mg 100 g-1), fibre (2.91%) and protein (5.04%). While among all the instant halwa mixes prepared by using different forms of dehydrated pumpkin and its seed flour, ready-to-serve halwa prepared from granulated powder was much preferred by the panellist during sensory evaluation. Instant soup mix (ISM) developed by using pumpkin powder with various starch sources (rice starch, corn starch and potato starch), however, did not show much variation in chemical composition but ISM prepared with rice starch was most liked by the panellist. Instant porridge mixes prepared from broken wheat and pumpkin powder in the ratio of 60:40 was rated as the best by the panellist and was observed to contain highest β-carotene (7.37 mg 100 g-1) and fiber (1.21%). Henceforth, it is concluded that ripe pumpkin which otherwise is processed to limited extent, can be successfully utilized for the production of good quality and nutritionally enriched IMF.
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