Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products

Jedidah Wanjiku Kiharason; Dorcas Khasungu Isutsa

doi:doi:10.11648/j.ijfsb.20190401.13

| Peer-Reviewed

Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products

Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa

Published in International Journal of Food Science and Biotechnology (Volume 4, Issue 1)

Received: 20 January 2019 Accepted: 17 March 2019 Published: 10 April 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Pumpkin has high potential of generating income and overcoming food insecurity. Today’s consumer looks upon the food industry to provide healthy, attractive convenience products that remain wholesome for long. However, spoilage of horticultural produce results due to improper handling and microbial attack. Microbial spoilage is the major factor limiting shelf-life of fresh produce and processed products. It arises from improper handling and spore contamination, leading to economic loss. The objective of the present study was to determine whether shelf-life of value-added pumpkin products could be prolonged by wrapping, drying, or processing. The study used products in three experiments: (1) pumpkin fresh fruit (presented as whole, half slices or quarter slices plus or minus clear shrink wrap); (2) pure flour (dried using oven, enhanced solar, or open sun); and (3) bakery products (cake, cookies, scones, mandazi, bread, porridge, chapatti or irio blended with 0%, 5%, 20%, 50% or 90% pumpkin flour). All experiments were conducted in completely randomized design, replicated four times and repeated once. Pooled average data values were subjected to analysis of variance and significantly different means were separated using the least significantly difference test at α = 0.05. Plate Count Agar and Potato Dextrose Agar were used to determine total viable counts and fungi, respectively, on pumpkin fresh fruit, dried flour and blended products, while MacConkey Agar was used to assess enteric bacteria in dried flour and blended products. Results showed significant differences (P<0.0001) in number of days taken for the tested samples to get spoilt. Slicing fruit drastically reduced shelf-life from 142 days to about 3 to 5 days. There were significant differences (P<0.0001) in shelf-life of flour from the three drying methods. Enhanced solar dried flour had longest shelf-life of 11.5 months. Bacilli were the dominant bacteria in fresh fruit slices, while flour had bacilli and cocci, which were also dominant in blended products. Significant difference (P<0.0001) occurred in moisture content of cake, mandazi and scones with various flour-blending levels. Cookies had the longest shelf-life of 64 days, while irio, chapatti and porridge got spoilt after two days. Significant differences occurred in microbial counts of the various flour-blended products throughout the storage periods. Baked products with up to 20% pumpkin flour-blend had great potential of remaining wholesome for longest storage period and hence are recommended for adoption.

Published in	International Journal of Food Science and Biotechnology (Volume 4, Issue 1)
DOI	10.11648/j.ijfsb.20190401.13
Page(s)	14-25
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fortification, Fruit Processing, Perishable Produce, Postharvest Loss, Storage Time, Value Addition

References

[1]	Lequeu, J., Fanconnier, M. L., Chammai, A., Bronner, R. and Blee, E. (2008) Formation of plant cuticle: Evidence of the occurrence of the peroxygenase pathway. Plant Journal, 36, 155-164.
[2]	O’connor-Shaw, R. E., Roberts, R. and Ford, A. L. (1996) changes in sensory quality of sterile cantaloupe dices stored in controlled atmosphere. J Food Sci, 61, 847-851.
[3]	Saranraj, P., Stella, D. and Reetha, D. (2012) Microbiological spoilage of vegetables and its control measures: A review. Int. J. Natur. Prod. Sci., 2(2), 1-12.
[4]	Masarirambi M. T., Mavuso V, Songwe V. D., Nkambule T. P. and Mhazo, N. (2010) Indigenous post-harvest handling and processing of traditional vegetables in Swaziland: A review. Afr J Agric Res, 5(24), 3333-3341.
[5]	Barth, M., Hankinson, T. R., Zhuang, H. and Breidt, F. (2009) Microbial spoilage of fruits and vegetables, P. 135-183. In: W. H. Sperber, M. P. Poyle (eds.). Compendium of the Microbiological Spoilage of Foods and Beverages, Food Microbiology and Food Safety, DOI 10.1007/978-1-4419-0826-1_6, ©Springer Science+Business Media, LLC 2009.
[6]	Onyango, M. O. A., Habwe, F. O. and Walingo, K. M. (2008) Food processing and preparation technologies for sustainable utilization of African indigenous vegetables for nutrition security and wealth creation in Kenya. International Union of Food Science and Technology. Chapter 13, 1-9.
[7]	Hoseney, R. C. (1994) Principles of Cereal Science and Technology. 2nd Edition. American Association of Cereal Chemistry Inc., St Paul, Minnesota; USA.
[8]	Kiharason, J. W. Isutsa, D. K. and Ngoda, P. N. (2017a) Effect of drying method on nutrient integrity of selected components of pumpkin (Cucurbita moschata Duch.) fruit flour. ARPN Journal of Agricultural and Biological Sciences, 12(3), 110-116.
[9]	Mnzava, N. and Mbewe, J. E. (1997) African traditional vegetables. Selecting dual-purpose local pumpkins Cucurbita moschata (Duch. ex Lam.). Report.
[10]	Ondigi, A. N., Toili, W. W., Afisihi, S. M. and Stanley, O. O. (2008). Comparative analysis of production practices and utilization of pumpkins (Curcubita pepo and Curcubita maxima) by smallholder farmers in the Lake Victoria Basin, East Africa. Afr J Env Sci Technol, 2(9), 296-304.
[11]	Dar, A. H., Sofi, S. A. and Rafiq, S. (2017). Pumpkin the functional and therapeutic ingredient: A review. International Journal of Food Science and Nutrition; 2 (6), 165-170.
[12]	Hamisy, W. C., Makundi, A. H., Marandu, D. and Nkya, M. J. (2002) Evaluation of five accessions of Cucurbita maxima collected from different ecological zones in Tanzania. The Second International Workshop on Plant Genetic Resources and Biotechnology Report, Arusha, Tanzania, p. 6-10. http://apps.fao.org/page/collections?subset=agriculture.
[13]	Barkema, A. (1993) Reaching consumers in the twenty first century: The short way around the barn. Amer J Agr Econ, 75(5), 1126-1131.
[14]	Sedibe, M. H., Pisa, P. T., Feely, A. B., Pedro, T. M., Kahn, K. and Norris, S. A. (2018) Dietary habits and eating practices and their association with overweight and obesity in rural and urban black South African adolescents. Journal of Nutrients, (10), 145; doi: 10.3390/nu10020145.
[15]	El-Demery, M. E. (2011) Evaluation of physical-chemical properties of toast breads fortified with pumpkin (C. moschata) flour. The 6th Arab and 3rd International Annual Scientific Conference on Development of Higher Specific Education Programs in Egypt and the Arab World in Light of Knowledge Era Requirements. Faculty of Specific Education, Mansoura University, Egypt. 13-14th April, 2011.
[16]	Kiharason, J. W., Isutsa, D. K. and Ngoda, P. N. (2017b). Nutritive value of bakery products from wheat and pumpkin composite flour. Global J. Biosci and Biotech, 6 (1), 96-102.
[17]	Fellows, P. J. (2009) Food Processing Technology: Principles and Practice (3rd Edition). Woodhead Publishing House.
[18]	Djutin, K. E. (1991) Pumpkin: Nutritional properties. Potatoes and Vegetables 3, 25-26.
[19]	Roessler, P. F. and Ballenger, M. C. (2006) Contamination of and unpreserved semi soft baked cookie with a Xerophikic, and Aspergillus species. J Food Prod, 59, 1055-1060.
[20]	Banwart, G. J. (2004) Basic Food Microbiology. A Westport Publication. Pp. 505-544.
[21]	Sofos, J. N and F. Busta. (1991) Antimicrobial activity of sorbate. J Food Prot, 44, 614-621.
[22]	Needham, R., James William, Williams, J., Beales, N., Voysey, P. and Magan, N. (2004) Early detection and differentiation of spoilage of bakery products. Sensors and Actuators B 106, 20-23.
[23]	Bailey, C. P. and Holy, A. V. (1993). Bacillus spore contamination associated with commercial bread manufacture. Food Microbiology, 10, 287-294.
[24]	ICMSF (2001) Guidelines for the microbiological examination of ready-to-eat foods. International Commission on Microbiological Specifications for Foods (ICMSF), December, 2001.
[25]	Eze, J. I. and Chibuzor, E. E. (2008) Evaluation of the drying efficiency of solar cabinet dryer using okra and tomato. Niger J Solar Energy, 19 (1), 25-33.
[26]	Anyanwu C. N. and Okonkwo, W. I. (2008) Experimental determination of the drying rate of chilly yellow pepper (Capsicum anuum). Niger J. Solar Energy, 19(1), 18-24.
[27]	Kiharason, J. W., Isutsa, D. K. and Ngoda, P. N. 2017c. Evaluation of sensory acceptability of bakery products prepared from wheat and pumpkin composite flour. International Journal of Science and Nature, 8(1), 1-7.
[28]	Azizi, M. H., Sayeddin, S. M. and Payghambardoost, S. H. (2006) effect of extraction rate on flour composition, dough rheological characteristics and quality of flat bread. J Agric Technol, 8, 323-330.
[29]	Hosseini, G. H. S. H., Seyedain, A. S. M. and Kashainejad, M. (2017) Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
[30]	Orth, R. A. and Mander, K. C. (1975) Effect of milling yield on flour composition and breadmaking quality. American Association of Cereal Chemists, Inc.
[31]	See, E. F., Wan Nadiah, W. A. and Noor Aziah, A. A. (2007) Physic-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food J., 14 (2), 123-130.
[32]	Betts, G., Cook, S., Mclean, B., Betts, R., Sharpe, T. and walker, S. (2006) Scientific Review of the Microbiological Risks Associated with Reductions in Fat and Added Sugar in Foods. Funded by the Food Standards Agency. http://www.n:\2006\MB \GD\kt06224 (final).
[33]	Satchanska, G., Doychera, A. and Panayotova, S. (2012) Microbiological analysis of flour and whole grain bread and biochemical identification of bacterial isolates. Iubmb & Febs, Sevilla 2012.
[34]	Ravimannan, N., Sevvel, P. and Saarutharshan, S. (2016) Study on fungi associated with spoilage of bread. Int. J. Adv. Res. Biol. Sci., 3 (4), 165-167.
[35]	Garcia-Segovia, P., Moreno, A., Benitez, L. R., Logrono, M. A., Fonseca, J. G. and Martinez-Monzo, J. (2017) Effect of replacement of wheat flour by a composite mix flour in sponge cakes. Journal of Culinary Science & Technology; 15:2, 89-100, DOI: 10.1080/15428052.2016.1220340.

Cite This Article

Plain Text BibTeX RIS

APA Style

Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa. (2019). Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products. International Journal of Food Science and Biotechnology, 4(1), 14-25. https://doi.org/10.11648/j.ijfsb.20190401.13

Copy | Download

ACS Style

Jedidah Wanjiku Kiharason; Dorcas Khasungu Isutsa. Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products. Int. J. Food Sci. Biotechnol. 2019, 4(1), 14-25. doi: 10.11648/j.ijfsb.20190401.13

Copy | Download

AMA Style

Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa. Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products. Int J Food Sci Biotechnol. 2019;4(1):14-25. doi: 10.11648/j.ijfsb.20190401.13

Copy | Download

@article{10.11648/j.ijfsb.20190401.13,
  author = {Jedidah Wanjiku Kiharason and Dorcas Khasungu Isutsa},
  title = {Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {1},
  pages = {14-25},
  doi = {10.11648/j.ijfsb.20190401.13},
  url = {https://doi.org/10.11648/j.ijfsb.20190401.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190401.13},
  abstract = {Pumpkin has high potential of generating income and overcoming food insecurity. Today’s consumer looks upon the food industry to provide healthy, attractive convenience products that remain wholesome for long. However, spoilage of horticultural produce results due to improper handling and microbial attack. Microbial spoilage is the major factor limiting shelf-life of fresh produce and processed products. It arises from improper handling and spore contamination, leading to economic loss. The objective of the present study was to determine whether shelf-life of value-added pumpkin products could be prolonged by wrapping, drying, or processing. The study used products in three experiments: (1) pumpkin fresh fruit (presented as whole, half slices or quarter slices plus or minus clear shrink wrap); (2) pure flour (dried using oven, enhanced solar, or open sun); and (3) bakery products (cake, cookies, scones, mandazi, bread, porridge, chapatti or irio blended with 0%, 5%, 20%, 50% or 90% pumpkin flour). All experiments were conducted in completely randomized design, replicated four times and repeated once. Pooled average data values were subjected to analysis of variance and significantly different means were separated using the least significantly difference test at α = 0.05. Plate Count Agar and Potato Dextrose Agar were used to determine total viable counts and fungi, respectively, on pumpkin fresh fruit, dried flour and blended products, while MacConkey Agar was used to assess enteric bacteria in dried flour and blended products. Results showed significant differences (PPPmandazi and scones with various flour-blending levels. Cookies had the longest shelf-life of 64 days, while irio, chapatti and porridge got spoilt after two days. Significant differences occurred in microbial counts of the various flour-blended products throughout the storage periods. Baked products with up to 20% pumpkin flour-blend had great potential of remaining wholesome for longest storage period and hence are recommended for adoption.},
 year = {2019}
}

Copy | Download

TY - JOUR
T1 - Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products
AU - Jedidah Wanjiku Kiharason
AU - Dorcas Khasungu Isutsa
Y1 - 2019/04/10
PY - 2019
N1 - https://doi.org/10.11648/j.ijfsb.20190401.13
DO - 10.11648/j.ijfsb.20190401.13
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 14
EP - 25
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20190401.13
AB - Pumpkin has high potential of generating income and overcoming food insecurity. Today’s consumer looks upon the food industry to provide healthy, attractive convenience products that remain wholesome for long. However, spoilage of horticultural produce results due to improper handling and microbial attack. Microbial spoilage is the major factor limiting shelf-life of fresh produce and processed products. It arises from improper handling and spore contamination, leading to economic loss. The objective of the present study was to determine whether shelf-life of value-added pumpkin products could be prolonged by wrapping, drying, or processing. The study used products in three experiments: (1) pumpkin fresh fruit (presented as whole, half slices or quarter slices plus or minus clear shrink wrap); (2) pure flour (dried using oven, enhanced solar, or open sun); and (3) bakery products (cake, cookies, scones, mandazi, bread, porridge, chapatti or irio blended with 0%, 5%, 20%, 50% or 90% pumpkin flour). All experiments were conducted in completely randomized design, replicated four times and repeated once. Pooled average data values were subjected to analysis of variance and significantly different means were separated using the least significantly difference test at α = 0.05. Plate Count Agar and Potato Dextrose Agar were used to determine total viable counts and fungi, respectively, on pumpkin fresh fruit, dried flour and blended products, while MacConkey Agar was used to assess enteric bacteria in dried flour and blended products. Results showed significant differences (PPPmandazi and scones with various flour-blending levels. Cookies had the longest shelf-life of 64 days, while irio, chapatti and porridge got spoilt after two days. Significant differences occurred in microbial counts of the various flour-blended products throughout the storage periods. Baked products with up to 20% pumpkin flour-blend had great potential of remaining wholesome for longest storage period and hence are recommended for adoption.
VL - 4
IS - 1
ER -

Copy | Download

Author Information

Jedidah Wanjiku Kiharason

Department of Environmental Studies and Resources Development, Chuka University, Chuka, Kenya
Dorcas Khasungu Isutsa

Department of Plant Sciences, Chuka University, Chuka, Kenya; Department of Horticulture, Egerton University, Egerton, Kenya

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa. (2019). Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products. International Journal of Food Science and Biotechnology, 4(1), 14-25. https://doi.org/10.11648/j.ijfsb.20190401.13

Copy | Download

ACS Style

Jedidah Wanjiku Kiharason; Dorcas Khasungu Isutsa. Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products. Int. J. Food Sci. Biotechnol. 2019, 4(1), 14-25. doi: 10.11648/j.ijfsb.20190401.13

Copy | Download

AMA Style

Jedidah Wanjiku Kiharason, Dorcas Khasungu Isutsa. Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products. Int J Food Sci Biotechnol. 2019;4(1):14-25. doi: 10.11648/j.ijfsb.20190401.13

Copy | Download

@article{10.11648/j.ijfsb.20190401.13,
  author = {Jedidah Wanjiku Kiharason and Dorcas Khasungu Isutsa},
  title = {Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {4},
  number = {1},
  pages = {14-25},
  doi = {10.11648/j.ijfsb.20190401.13},
  url = {https://doi.org/10.11648/j.ijfsb.20190401.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190401.13},
  abstract = {Pumpkin has high potential of generating income and overcoming food insecurity. Today’s consumer looks upon the food industry to provide healthy, attractive convenience products that remain wholesome for long. However, spoilage of horticultural produce results due to improper handling and microbial attack. Microbial spoilage is the major factor limiting shelf-life of fresh produce and processed products. It arises from improper handling and spore contamination, leading to economic loss. The objective of the present study was to determine whether shelf-life of value-added pumpkin products could be prolonged by wrapping, drying, or processing. The study used products in three experiments: (1) pumpkin fresh fruit (presented as whole, half slices or quarter slices plus or minus clear shrink wrap); (2) pure flour (dried using oven, enhanced solar, or open sun); and (3) bakery products (cake, cookies, scones, mandazi, bread, porridge, chapatti or irio blended with 0%, 5%, 20%, 50% or 90% pumpkin flour). All experiments were conducted in completely randomized design, replicated four times and repeated once. Pooled average data values were subjected to analysis of variance and significantly different means were separated using the least significantly difference test at α = 0.05. Plate Count Agar and Potato Dextrose Agar were used to determine total viable counts and fungi, respectively, on pumpkin fresh fruit, dried flour and blended products, while MacConkey Agar was used to assess enteric bacteria in dried flour and blended products. Results showed significant differences (PPPmandazi and scones with various flour-blending levels. Cookies had the longest shelf-life of 64 days, while irio, chapatti and porridge got spoilt after two days. Significant differences occurred in microbial counts of the various flour-blended products throughout the storage periods. Baked products with up to 20% pumpkin flour-blend had great potential of remaining wholesome for longest storage period and hence are recommended for adoption.},
 year = {2019}
}

Copy | Download