STUDY ON DEVELOPMENT OF PUMPKIN JAM

Abstract

This study was carried out to investigate the potential of pulp obtained from pumpkin (Cucurbita maxima) for jam production with a view to improving utilization efficiency of the pumpkin fruits thereby adding value to the pumpkin, in order to reduce postharvest losses of pumpkin. There is a lot of postharvest losses to vegetables like pumpkin in our country. The pumpkins for the study were collected from Alawwa. The jam was prepared by using various flavoring agents like cinnamon powder and bee honey with pumpkin pulp. The treatments are as follows. T1 -Ordinary pumpkin pulp, T2-Pumpkin pulp with cinnamon powder, T3-Pumpkin pulp with bee honey' Physico-chemical analysis vs.- pH, Ash content, Moisture content (MC), Total Soluble Solids (TSS) and Titrable acidity (TA) and sensory analysis vs'- Texture, Colour, Smell, taste, appearance and overall acceptability were conducted for each treatment of the jam. Physico-Chemical analysis was conducted by using standard AOAC methods. In physico-chemical analysis there was a decrease of pH value in T1 which is responsible for the low pH of pumpkin and lime. In T2 had highest amount of ash and Total Soluble Solids. The highest moisture content was in T1. T3 had a highest value of titrable acidity. T2 had pH 4.53, Ash content 0.53, Moisture content 55.88, Total soluble solids 60.97 and Titrable acidity 0.42 and it does not exceed the FAO minimum parameters. Sensory evaluation was conducted using a sensory panel consisting 20 semi trained panelists. The texture, colour, smell, taste, appearance and overall acceptability were evaluated using a Nine-point hedonic scale. In the sensory analysis T2 had highest texture, colour, smell, taste, overall acceptability and appearance' And also T3 had highest texture and taste similar to T2. T1 had highest appearance similar to T2. Therefore, jam prepared from pumpkin pulp with cinnamon powder is the best jam sample within three treatments and there is no any harmful effect to the consumers. Therefore, it can be concluded that jam prepared by pumpkin pulp with cinnamon powder is having good potential for the commercial production.