| Blanching methods |
Time (sec) |
PH |
TSS |
Total acidity* |
TSS / Total Acidity |
PME |
WIS |
Water content (g/100 g) |
Yeilds (%) |
| Microwave |
Fresh |
6.36 ± 0.11 |
9 |
0.096 ± 0.12 |
93.75 |
2.66 ± 0.07 |
0.58 |
90.42 ± 0.1 |
47 |
| Blanching |
10 |
6.58 ± 0.08 |
9 |
0.096 ± 0.08 |
93.75 |
1.66 ± 0.04 |
0.23 |
89.98 ± 0.04 |
54.5 |
| 20 |
6.53 ± 0.09 |
9 |
0.096 ± 0.09 |
93.75 |
1.0 ± 0.1 |
0.48 |
89.74 ± 0.08 |
54 |
| 30 |
6.52 ± 0.12 |
9 |
0.096 ± 0.13 |
93.75 |
0.66 ± 0.12 |
0.44 |
88.98 ± 0.12 |
55 |
| 40 |
6.54 ± 0.1 |
9 |
0.096 ± 0.11 |
93.75 |
0.53 ± 0.08 |
0.76 |
87.89 ± 0.14 |
58 |
| 50 |
6.32 ± 0.09 |
9 |
0.115 ± 0.12 |
78.26 |
0.33 ± 0.05 |
0.72 |
87.17 ± 0.07 |
58 |
| 60 |
6.48 ± 0.06 |
9 |
0.096 ± 0.07 |
93.75 |
0.13 ± 0.07 |
1.09 |
86.73 ± 0.05 |
59 |
| Steam blanching |
Fresh |
6.36 ± 0.08 |
9 |
0.096 ± 0.06 |
93.75 |
2.66 ± 0.08 |
7.78 |
83.22 ± 0.08 |
56 |
| 60 |
6.38 ± 0.13 |
9 |
0.096 ± 0.1 |
93.75 |
0.46 ± 0.15 |
3.52 |
80.73 ± 0.13 |
53.5 |
| 120 |
6.35 ± 0.16 |
9 |
0.096 ± 0.09 |
93.75 |
0.26 ± 0.07 |
4.37 |
77.20 ± 0.07 |
65 |
| 300 |
5.84 ± 0.1 |
9 |
0.115 ± 0.06 |
78.26 |
0.00 ± 0.08 |
5.89 |
71.32 ± 0.04 |
77.5 |
| Water blanching |
Fresh |
6.72 ± 0.09 |
9 |
0.125 ± 0.11 |
72 |
2.66 ± 0.05 |
1.09 |
89.91 ± 0.11 |
57.5 |
| 60 |
6.14 ± 0.06 |
9 |
0.125 ± 0.09 |
72 |
0.66 ± 0.01 |
2.72 |
86.32 ± 0.09 |
62.5 |
| 120 |
6.10 ± 0.12 |
9 |
0.115 ± 0.12 |
78.26 |
0.33 ± 0.11 |
2.88 |
83.44 ± 0.1 |
80 |
| 300 |
5.77 ± 0.07 |
9 |
0.125 ± 0.14 |
72 |
0.00 ± 0.1 |
4.03 |
79.42 ± 0.14 |
82.5 |
|
| *Total acidity expressed as citric acid (%), ± Standard Deviation (SD) with n=3 |
| Table 2: Effect of incubation and thermal pre-treatments on physico-chemical properties of pumpkin juice. |
