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,...
Open access
Research Article10.9734/irjpac/2020/v21i2330323
Two methods namely, slow and one period method was used to prepare preserve from four different treatments (P1-Control, P2- steam Blanching for 6 minutes, P3- Steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min, and P4- Steam blanching for 6 min + dip in 1.0 pe...
Open access
Research Article10.9734/irjpac/2020/v21i1230231
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 cooki...
Open access
Research Article10.9734/cjast/2020/v39i630560
This research was carried out to assess processing methods on the nutritional composition of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used to prepare pulp and powder. Pumpkin slices of treatment T6 were steam blanched for 4 minutes, soaked i...
Open access
Research Article10.9734/cjast/2022/v41i2031748
Malnutrition is a broad concept that includes both under- and over-nutrition. It is the most serious public health problem and the leading cause of child mortality. About a third of children in developing countries are either underweight or stunted. Micronutrient shortages affect...
Open access
Research Article10.9734/cjast/2020/v39i4831266