OPTIMIZATION OF INSTANT HALWA MIX FROM DEHYDRATED PUMPKIN AND ITS STABILITY DURING STORAGE
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 11
Abstract
Dehydrated pumpkin in form of granulated powder and shreds, singly and along with pumpkin seed powder were used for the preparation of Instant Halwa Mix. Among all the Instant Halwa Mixes (IHM) i.e. granulated pumpkin powder halwa, pumpkin shred halwa, granulated pumpkin powder andseed powder (2:1) halwa and pumpkin shreds and seed powder (2:1) halwa, ready-to-serve Halwa prepared from dehydrated pumpkin shreds and seed powder in the ratio of 2:1 had the maximum protein (13.71%) while halwa from dehydrated pumpkin shreds contained higher amount of β-carotene (6.90 mg/100 g). Sensory evaluation revealed that panellists preferred ready-to-serve halwa prepared from pumpkin granulated powder. The changes in the quality of Instant Halwa mix packed in Polyethylene pouches and Aluminium laminated pouches during storage were monitored in order to assess the shelf life stability of the product. It was observed that, Instant halwa mix remained stable and acceptable for a period of six months, in both the packaging material under ambient condition but the nutritional decomposition was comparatively less in the sample packed in Aluminium laminated pouch.
Authors and Affiliations
ANJU K. DHIMAN, VIDYA NEGI, SUREKHA ATTRI, PREETHI RAMACHANDRAN
Keywords
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