STUDY ON ASCORBIC ACID USED IN PRESERVING THE STERILIZED PUMPKIN (Cucurbita moschata D.) PUREE

Abstract

The objectives of the study were to evaluate the change of the physicochemical parameters as well as the safety in public health of sterilized pumpkin puree. The study was conducted to evaluate the addition of ascorbic acid (0.025, 0.05, 0.10%) to the quality of pumpkin puree during storage. The accelerated shelf-life testing methodology was used with Q₁₀ of 3 at 60^oC for 28 days. The results showed that the ascorbic acid had effects on the pH value, color and carotenoid content which was lost with 22% (0.10% ascorbic acid) after 756 days of storage (equivalent time at 30^oC). Total mold & yeast, total anaerobic bacteria, target microorganisms of Clostridium botulinum showed negative results, ensuring food safety for 567 days at room temperature (30^oC). Canned pumpkin puree products (sterilized at 121^oC, 5 min) supplemented with 0.10% ascorbic acid maintained the best quality and the safety in public health for 567 days at room temperature.