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International Journal of Agriculture, Environment & Biotechnology

Citation: IJAEB: 7 Special Issue : 421-426 July 2014

Biochemistry

Influence of Storage Temperature on Chemical and

Microbial Quality of Carotene Rich Pumpkin Powder

A.S. Kulkarni 1* and D.C. Joshi 2

1 Department of Food Processing Technology, A D Patel Institute of Technology, New V.V. Nagar, Anand-388 121, Gujarat, India.

2 Faculty of Food Processing Technology, AAU, Anand

Corresponding author: A.S. Kulkarni; anant_food@rediffmail.com

Abstract

Attempts were made to store the carotene rich pumpkin powder at 30 + 2°C & 62+ 5% RH and 7 + 1°C & 80+ 5% RH in aluminum laminated

flexible pouch for the period of 180 days. The shelf life was determined on the basis chemical and microbiological analysis of stored powder

at an interval of every 15 days. As the storage period was increased from 0 to 180 days, the carotene retention was found to decrease. More

carotene could be retained (82.95%) when pumpkin powder was stored at 7°C as compared to 52.28% retention at 30°C when the stored for

180 days. Standard plate count of pumpkin powder stored at 7°C was found to be only 440 cfu / g at the end of 180 days of storage. Similarly,

yeast and mold count observed at the end of 180 days storage was only 7 cfu/g. Coliform was found to be absent throughout storage. Pumpkin

powder was found to be more stable upto only 75 days, if stored at 30°C. However, it can be safely stored for almost 180 days, if stored at

7°C.

Highlights

Pumpkin powder was found to be rich in carotene content (42.2 mg/100g) which is precursor of vit A.

Storage temperature and period had a significant effect on carotene retention in the pumpkin powder.

82.95% carotene retained in the pumpkin powder when stored at 7 + 10C for 180 days without microbiological spoilage.

Keywords: Carotene, pumpkin powder, SPC, yeast and mold, coliform, storage, temperature.

Pumpkin is extensively cultivated throughout the world

industry, it provides uniform natural colour, enhances

and its preservation is of commercial importance.

colour, imparts yellow colour and adds to vit A activity.

Pumpkin is traditionally consumed in the form of freshly

(Gayathri and Prakash, 2003; Lee, 1983). Extent of

boiled, steamed or as a processed food items such as

deficiency of vitA in the diets of male and female is 80 and

soup or curry. In many countries pumpkin is one of the

84%, respectively and is the highest among the deficiency

main vegetable products. It has been used traditionally as

of other micronutrient i.e. iron (62%), riboflavin (50%), vit

medicine in many countries such as China, Yugoslavia,

C (30%) (NNMB, 2002).Consumption of foods containing

Argentina, India, Mexico, Brazil and America (Jia et al. ,

carotene helps in prevention of eye disorders, cancer and

2003, Adolfo and Michael, 2005). It is characterized by

skin diseases (Bendich, 1989). Incorporation of β-carotene

taste, colour and flavor. It also provides several vitamins,

rich foods in diets is the best measure to improve vit A

minerals and other valuable nutrients. Pumpkin is high

nutrition of individuals to overcome the problems and

in β-carotene, vitamins, minerals, pectin and dietary fiber

diseases caused by vit A deficiency (Chandrashekhar and

(Bhaskarachary et al ., 2008 and Djutin, 1991). Among

Kowsalya, 2002; Siems et al. 2005). Pumpkin powder

carotenoids, β-carotene is most widely used in food

is used because of its highly-desirable flavour, sweetness