Effect of drying temperature and packaging materials on quality of pumpkin powder during storage
Laxmi Kant Rawat, Atul Anand Mishra, RN Shukla and Rakhi
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.
How to cite this article:
Laxmi Kant Rawat, Atul Anand Mishra, RN Shukla and Rakhi. Effect of drying temperature and packaging materials on quality of pumpkin powder during storage. The Pharma Innovation Journal. 2021; 10(11S): 2400-2409.