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International Journal of Home Science
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International Journal of Home Science

2020, VOL. 6 ISSUE 2, PART H

Effect of processing on nutritional composition of pumpkin and development of a value added product

Author(s): Dr. Usha Kothari and Aditi Sharma
Pumpkin (Cucurbitaceae) due to its unusual and extravagant characters is considered as the marvels of vegetable world. Among Cucurbitaceae vegetable, pumpkin has been appreciated for high nutritive value. Pumpkin fruit are sweet when ripe with yellow or orange flesh rich in β-carotene, a precursor of vitamin A. It has many health benefits and prevents chronic diseases like atherosclerosis, cancer and diabetes. Pumpkin can profitably be converted into a variety of value added product such as jam, jelly, candy, puree, sauce, chutney, pickle, raita and halva. In the present study an effort has been made to analyze content of pumpkin in raw and blanched form. The estimation of macronutrients (moisture, ash, fat, protein, fibre, carbohydrate) and micronutrients (beta-carotene, vitamin C, calcium, iron, phosphorus, magnesium, potassium) was carried out using standard techniques. The finding of analysis revealed blanching of pumpkin flesh significantly increased at the level of (p value < 0.05). Further, an effort was made to prepare refined wheat flour nankhatai by incorporating blanched pumpkin powder in various proportions (5%, 10%, 15%). Nankhatai with 10% pumpkin flesh powder revealed maximum acceptability as per 5 point rating scale. Pumpkin powder could be used to supplement cereal flour in bakery products, soup, instant noodles and pre-mixes. Among the various dishes, the refined wheat flour nankhatai proved to be an excellent product to consume. It contained all the essential nutrients like fibre, protein, beta-carotene, calcium and vitamin C in ample amount as well as, was proved a cost effective product.
Pages: 448-451  |  743 Views  487 Downloads

International Journal of Home Science
How to cite this article:
Dr. Usha Kothari, Aditi Sharma. Effect of processing on nutritional composition of pumpkin and development of a value added product. Int J Home Sci 2020;6(2):448-451.

International Journal of Home Science
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