Vol. 10, Special Issue 11 (2021)

Author(s):
Laxmi Kant Rawat, Atul Anand Mishra, RN Shukla and Rakhi

Abstract:
The study was conducted to evaluate the effect of 70 ⁰C Pumpkin and 80 ⁰C samples on shelf - life of pumpkin powder and to evaluate the effect of temperature treatments, chemical composition such as moisture content, fat content and protein content were carried out. Sensory analysis of color, texture, aroma and overall acceptability were carried out according to 9 point hedonic scale. To evaluate the shelf-life of pumpkin powder packed in HDPE and PP packaging materials, TPC and yeast & mold counts were carried out. The results showed that 70 ⁰C sample was more suitable according to fat and protein content. For moisture content 80 ⁰C sample was more favorable. PP excelled than HDPE as a packaging material to store pumpkin powder for a long period of time. According to sensory score, 80 ⁰C sample was more favored by the panelist than 70 ⁰C sample. With increase in storage period TPC and yeast & mold increased but 80 ⁰C sample showed less growth of TPC and yeast & mold when compared to 70 ⁰C sample. PP showed less microbial count than the HDPE, so it is most suitable for Pumpkin powder packaging for a long period of time.