Year: 2014 | Month: July | Volume 7 | Special Issue
Influence of Storage Temperature on Chemical and Microbial Quality of Carotene Rich Pumpkin Powder
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.
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