International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (867) Last page : (876)
Article doi: http://dx.doi.org/10.18782/2320-7051.5371
Studies on Canning of Bottle Gourd Pulp
V. M. Sejani1*, S. P. Cholera2 and V. A. Naliapara3
1&3 M.Tech. (Agril. Engg.), Processing and Food Engineering Discipline, CAET, JAU, Junagadh
2Assistant Professor, Deptt. of Processing & Food Engineering, CAET, JAU, Junagadh
*Corresponding Author E-mail: virajsejani@gmail.com
Received: 3.08.2017 | Revised: 13.08.2017 | Accepted: 14.08.2017
ABSTRACT
Bottle gourd pulp in its pure form is very difficult to preserve because of lower acidity (about 0.17 %). A possible alternative solution to this problem is to develop a comprehensive process technology of canning of bottle gourd pulp that can be able to store the product for a longer period without any microbial or quality deterioration at room temperature.The freshly harvested bottle gourd fruits of Pusa Naveen variety were used for the experimental work. The physical parameters and biochemical parameters of bottle gourd fruits were determined as per the standard methods. The canning of bottle gourd pulp was carried out at different levels of sodium benzoate (0, 0.05 and 0.10 %) and different head space (10, 20 and 30 mm), The results of canned bottle gourd pulp were statistically analyzed by two factors Completely Randomized Design with four replications at 5 per cent level of significance. The quality evaluation of canned bottle gourd pulp was carried out on the basis of biochemical parameters and microbial analysis at an interval of 45 days (i.e., 0, 45 and 90 days) during the entire storage period. The initial mean values of various quality parameters of bottle gourd pulp, viz., moisture content, protein content, pH, ascorbic acid, and crude fiber were decreased after canning of bottle gourd pulp, whereas only titratable acidity of bottle gourd pulp after canning was increased. During the storage studies of canned bottle gourd pulp, highest retention of ascorbic acid (6.50mg/100 g), protein content (0.629 %), crude fiber (0.229 %), and lowest value of titratable acidity (0.163 %) were obtained in treatment P7(S3H1) (0.10% sodium benzoate +10 mm head space) among all the treatments at 90th day of storage among all the treatments. In addition to this, there was no any microbial contamination or growth was observed in any treatment at 90th day of storage.
Key words: Bottle gourd pulp, Bottle gourd juice, Canning, Canned vegetables, Storage.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Sejani, V.M., Cholera, S.P. and Naliapara, V.A., Studies on Canning of Bottle Gourd Pulp, Int. J. Pure App. Biosci.5(4): 867-876 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5371
