Abstract
Now a day’s people have become highly conscious about their health and demand more herbal, safe, ready to eat, fortified and functional foods. In this study, arjuna (Terminalia arjuna) bark and mulethi (Glycyrrhiza glabra) roots were processed to prepare powder. Herbal pumpkin butter using arjuna and mulethi powder (2, 4, and 6%) were developed and evaluated. Based on sensory analysis, herbal pumpkin butter using arjuna (2%) and mulethi powder (2%) was found most acceptable. The freshly prepared variants of pumpkin butter using arjuna and mulethi powder (2%) were analyzed for various chemical characteristics. The moisture content (39.8%), water activity (0.76), total soluble solids (TSS) (67.4%), titratable acidity (0.77%), β-carotene (11.70 mg/100 g), total phenols (1.23 mg/g), non-enzymatic browning (NEB) (0.85) and antioxidant activity (38.7%) were recorded for herbal pumpkin butter containing arjuna powder (2%), while the moisture content (40.6%), water activity (0.78), TSS (68.7%), titratable acidity (0.81%), β-carotene (11.75 mg/100 g), total phenols (1.11 mg/g), NEB (0.60) and antioxidant activity (36.3%) were recorded for herbal pumpkin butter containing mulethi powder (2%). Sensory characteristics were found maximum in pumpkin butter having mulethi (PBM). Thus, herbal pumpkin butter has enormous potential in the market as a functional food.
doi: 10.17756/jfcn.2024-s1-008
Citation: Gupta S, Bishnoi JP, Singh R, Walia A, Thakur K, et al. 2024. Quality Changes During the Storage of Ready to Eat Pumpkin Butter Prepared Using Terminalia arjuna and Glycyrrhiza glabra Powder. J Food Chem Nanotechnol 10(S1): S1-S6.
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