ICAR Research Data Repository for Knowledge Management
Effect of Pre-Treatments on the Proximate Composition of Pumpkin Flour.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13252/
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| Title |
Effect of Pre-Treatments on the Proximate Composition of Pumpkin Flour.
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| Creator |
Sathiya Mala, K.
Anjali, E. Kurian Srinivasulu, K. |
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| Subject |
23 Vegetables
05 Processing and Engineering |
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| Description |
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.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13252/1/IJISSET-020514-2016.pdf
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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