Pre-Treatment of Pumpkin in Compote Production

Authors

  • Ռ.Ս. Հայրապետյան

Keywords:

դդում, կոմպոտ, կիտրոնաթթու, թուրմ, տեսակ

Abstract

A technology of producing compote from pumpkin by using Berqanush and Big Max varieties was developed. Pieces of pumpkin were treated with infusion of pomegranate peels, citric acid solution and were crystallized in sugar syrup. The ratio of raw material and the filling, type and quantity of aromatic compounds in the filling and the content of dry substances were also determined. Jars were sterilized at 1000 C for 20 minutes.
The obtained results showed that the pumpkin varieties with strong pulp are the most suitable for compote production. The best results were obtained after their processing with citric acid solution and sugar syrup.

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Published

2023-08-04

How to Cite

Ռ. Հ. (2023). Pre-Treatment of Pumpkin in Compote Production. AgriScience and Technology, 2(66). Retrieved from https://journal.anau.am/index.php/anau/article/view/151

Issue

Vol. 2 No. 66 (2019): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

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