Vol. 11, Issue 5 (2022)

Author(s):
Noopur Gautam, Uzma Siddiqui and Palak Saxena

Abstract:
In intermediate moisture food, in order to reduce moisture content from fruits and vegetables, various pre-treatments are applied. The present work was carried out in an attempt to preserve highly nutritious and mineral rich bottle gourd in the form of sweet delicacy –Petha and studying the effect of pre-treatments like soaking in Lime water concentration [Ca (OH)₂] and Lime water soaking time (ST) on the storage stability at temp. 4-7 ̊C for 90 days. Three samples A, B and C were prepared in 75 ̊B sugar syrup with 1% Ca(OH)₂ solution having soaking time:120, 150, and 180 mins. Sample C with 180 mins (ST) was found to have lower moisture content (16.74±0.03%), high TSS (79±1 ̊B) and highest ash content (0.799±0.064%) while pH of Sample B was lowest (4.0±0.2) among the samples. There was significant difference (p< 0.05) in increase in SPC during storage period and Sample C was acceptable till 60^th day. No significant difference was observed in yeast and mold count during storage period and also among the samples (A, B & C) suggesting no effect of ST on microbial growth. Sensory evaluation indicated insignificant effect of ST on sensory attributes of samples.