Utilization of Ripe Pumpkin (Cucurbita moschata) for the Development of Fruit Bar

The study aim at utilization of bulk availability of low cost ripe pumpkin into processed products possessing health benefits. A fruit bar was developed using pumpkin (Cucurbita moschata) at 40°Brix, 1.5% citric acid and 2% pectin by varying cooking method (with and without cooking of ingredients; with and without cooking of ingredients using concentrated pumpkin pulp (PP)). Pumpkin bar prepared using concentrated pulp and with cooking of ingredients had obtained maximum sensory score, as well as maximum content of β-carotene (9.89 mg/100 g) and ascorbic acid (8.75 mg/100 g). Pumpkin bar was evaluated for quality and stability during storage. The values for chemical and sensory parameters decreased significantly during storage but the bar was of good quality up to six months under ambient conditions. Aluminium Laminated Pouches (ALP) was observed to be better packaging material as compared to Low Density Polyethylene (LDPE) and Polypropylene (PP) boxes. Hence, it was concluded that ripe pumpkin can be utilized for the production of good quality and nutritionally enriched bar at remunerative cost.