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Effect of Pre-Treatments on the Proximate Composition of Pumpkin Flour.

Sathiya Mala, K. and Anjali, E. Kurian and Srinivasulu, K. (2016) Effect of Pre-Treatments on the Proximate Composition of Pumpkin Flour. International Journal of Innovative Studies in Sciences and Engineering Technology, 2 (5). pp. 17-24.

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Pre-treatments are required to preserve the quality of the product. Studies were carried out to optimize the different pre-treatments for preparation of pumpkin flour. The Pre-treatments included steam blanching, hot water blanching, NaCl blanching, KMS, Citric acid and a combination of blanching followed by sulphitation. Untreated samples served as control. Drying of the samples was performed on a tray drier at 55C for 8 hrs. The dried samples were pulverized and sieved through a standard mesh. Quality characteristics of pumpkin flour viz. moisture, total carotene, colour, ash, crude fibre, protein, minerals like iron and phosphorus, NEB as affected by pre-treatments were studied. Storage study was also carried out for a period of six months by packing in MPE pouches. Changes in carotene, colour and NEB were studied during storage period at room temperature. Pre-treatments did not improve the drying rate of pumpkin flour, but influenced the colour of the final product. The pre-treatment of blanching combined with sulphitation was selected as the best process for retention of carotene and other quality parameters during storage.

Item Type: Article
Uncontrolled Keywords: Pre-treatments, Quality, Pumpkin flour
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2018 06:38
Last Modified: 09 Jan 2018 06:38
URI: http://ir.cftri.res.in/id/eprint/13252

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