OPTIMIZATION OF INSTANT HALWA MIX FROM DEHYDRATED PUMPKIN AND ITS STABILITY DURING STORAGE

ANJU K. DHIMAN¹, VIDYA NEGI², SUREKHA ATTRI³, PREETHI RAMACHANDRAN⁴*
¹Department of Food Science and Technology, College of Horticulture, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230, Himachal Pradesh
²Department of Food Science and Technology, College of Horticulture, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230, Himachal Pradesh
³Department of Food Science and Technology, College of Horticulture, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230, Himachal Pradesh
⁴Department of Food Science and Technology, College of Horticulture, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, 173230, Himachal Pradesh
* Corresponding Author : preethirsharma615@gmail.com

Received : 20-02-2017     Accepted : 28-02-2017     Published : 06-03-2017
Volume : 9     Issue : 11       Pages : 4026 - 4030
Int J Agr Sci 9.11 (2017):4026-4030

Keywords : Pumpkin, Pumpkin granulated powder, Pumpkin shreds, Pumpkin seed flour, Instant halwa mix, β-carotene
Conflict of Interest : None declared
Acknowledgements/Funding : We gratefully acknowledge the financial support of the Department of Science and Technology (DST), New Delhi, India, through their Project “Development of low cost value added processed products from ripe pumpkin (Curcurbita moschata) and dissemination of technology to the farm women of Himachal Pradesh
Author Contribution : Dr Anju K Dhiman and Ms. Surekha Attri planned and guided the work while Vidya Negi conducted the experiment as a part of her MSc research work. Preethi Ramachandran helped her during her work and prepared the manuscript for the publication

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.