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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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Abstract
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 55C 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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