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Production of pumpkin powder and its value addition


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  • Product Description

The investigation entitled “Production of pumpkin powder and its value addition” was carried out to develop and standardize the technology for production of carotene rich pumpkin powder and its utilization in various common food products with a view to combat the vitamin A deficiency diseases by increasing the availability of vitamin A. Different size pumpkin cubes were dried in different dryers operated at different temperatures. Maximum carotene could be retained in vacuum dried pumpkin powder. Physico-chemical characterization of carotene rich pumpkin powder obtained. Pumpkin powder was utilized in selected food products viz. biscuit, bhajjiya and ice-cream and the effects of incorporation of pumpkin powder at various levels on textural, sensory characteristics, retention of carotene after processing and availability of vitamin A from the product were evaluated. In biscuit, bhajjiya and ice-cream replacement level of base ingredient with pumpkin powder were optimized. The maximum retention of vitamin A was observed in ice-cream and corresponding percent RDI of vitamin A fulfilled from biscuit, bhajjiya and ice-cream for pre-school children and adult are reported.

Product Specifications
SKU :COC56175
AuthorA.S. Kulkarni and D.C. Joshi
Number of Pages208
Publishing Year2014-07-16T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandScholars' Press
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00
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