Surekha Attri

Development and Evaluation of Ripe Pumpkin (Cucurbita moschata) Based Fruit Bars Using Herb Extracts

Anju K. Dhiman, Priyanka Thakur, Surekha Attri, Deepika Kathuria & Preethi Ramachandran · International Research Journal of Pure and Applied Chemistry · 2020

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 Article 10.9734/irjpac/2020/v21i2330323

Study on Standardization of Technology for Development of Preserve from Ripe Pumpkin (Cucurbita moschata)

Anju K. Dhiman, Tejpreet Kaur Badesha, Surekha Attri & Preethi Ramachandran · International Research Journal of Pure and Applied Chemistry · 2020

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 Article 10.9734/irjpac/2020/v21i1230231

Utilization of Ripe Pumpkin (Cucurbita moschata) for the Development of Fruit Bar

Anju K. Dhiman, Priyanka Thakur, Surekha Attri, Deepika Kathuria & Preethi Ramachandran · Current Journal of Applied Science and Technology · 2020

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 Article 10.9734/cjast/2020/v39i630560