Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy
Cogent Food & Agriculture
Pumpkin (Cucurbita moschata) is highly nutritious and antioxidant-rich vegetable widely grown all over the world. Present study reports the effect of storage on physicochemical, microbial, and antioxidant properties of pumpkin candy. Pumpkin and its candy were analyzed for the physicochemical characteristics like moisture content, ash, total soluble solids (TSS), titrable acidity, total sugar, reducing sugar, and color. Beta-carotene and vitamin-C content of pumpkin and its candy were also
... andy were also studied. Antioxidant properties like 1, 1-Diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), reducing power, and lipid peroxidation of methanolic extracts of pumpkin and processed candy were evaluated. During storage, a significant increase in TSS while a non-significant increase in titrable acidity, reducing and total sugars was observed. Beta-carotene, vitamin C, color, and antioxidant properties (DPPH, FRAP, TPC, reducing power, and lipid peroxidation) also showed a non-significant decrease during storage at ambient temperature. Microbial load of pumpkin candy (1.74-3.2 log cfu/g) suggested that candies were safe for human consumption during storage. Hence, candy preparation from pumpkin could be an effective method for preservation of pumpkin and retention of its bioactive components.