Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy
Muzzaffar S, Baba WN, Nazir N, Masoodi FA, Bhat MM, Bazaz R · Cogent Food & Agriculture · 2016 April 04
DOI 10.1080/23311932.2016.1163650
Objective
To investigate the effect of storage on the physicochemical, microbial, and antioxidant properties of pumpkin candy, including the analysis of moisture content, ash, total soluble solids, titrable acidity, total sugar, reducing sugar, color, beta-carotene, and vitamin C.
Conclusions
Pumpkin candy, prepared from Cucurbita moschata, demonstrated a significant increase in total soluble solids during storage, while titrable acidity, reducing and total sugars exhibited a non-significant increase. Beta-carotene, vitamin C, color, and antioxidant properties (DPPH, FRAP, TPC, reducing power, and lipid peroxidation) showed a non-significant decrease during storage at ambient temperature. Microbial analysis suggested the safety of pumpkin candy for human consumption during storage.
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