STUDIES ON SELECTED PHYSICO-CHEMICAL PROPERTIES OF PUMPKIN

Article Id: ARCC343 | Page : 126-129
Citation :- STUDIES ON SELECTED PHYSICO-CHEMICAL PROPERTIES OF PUMPKIN.Asian Journal Of Dairy and Food Research.2013.(32):126-129
A.S. Kulkarni* and D.C. Joshi1 anant_food@rediffmail.com
Address : Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand- 388 001, India

Abstract

Selected physical properties of pumpkin fruit pulp, peel and seed content were evaluated. A large variation was found in the mass of pumpkin due to the irregular size and shape. Pumpkin fruit having more fruit mass and pulp content had very high edible index and low waste index. Pumpkin pulp had very high moisture content of 95.06 % (wb). Carbohydrate and crude fibre were found to be moderately high in pumpkin pulp. The micronutrient in the pumpkin pulp such as carotene (3 mg /100 g) was found to be very high while vitamin C and minerals such as Ca, P, Fe and K were also present in considerable amounts.

Keywords

Carotene Chemical composition Peel Pulp Pumpkin Seed.

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