Tejpreet Kaur Badesha

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...