C. Rohini P. S. Geeth R. Vijayalakshmi E. Pasupathi


Fruit spread is prepared by combining sugar with processed fruit juice, concentrated fruit juice, or whole fruit. Pumpkin (Curcurbita maxima) seeds are commonly seen as industrial waste and discarded. Pumpkin seed was roasted and made into powder form.  β-carotene rich fruits such as mango, papaya, and muskmelon were used to extract the pulp. To obtain a desired consistency of fruit spread, the fruit pulp (25%) was blended with roasted seed powder (70%) Fruits were scattered at 5° to 10° Brix and sugar was added. To extend the shelf life and improve the quality of the spreads, they were pasteurised at 60°C for 30 minutes. The spreads were packaged in two different types of packaging material food grade glass containers and polypropylene containers. They were kept in refrigerated conditions at 4°C for further analysis. After organoleptic evaluation, the fruits spreads were analysed for nutritional content, textural properties and microbial content. Pumpkin seed based fruit spreads have 15.23 to 15.64% moisture, 6.7 to 7.18 %  protein, 4.53  to 4.89% fat, 5.29 to 5.69% fiber and 15.36  to 28.67% carbohydrates. The pumpkin seed based fruit spreads had 15.41 to 23.04°Brix of total soluble solids. The fruit spreads had 85.82 to 764.54 g hardness, -88.54 to-205.45 g adhesiveness, 0.87 to 0.95 springiness,0.48 to 0.74 cohesiveness, 64.78 to 344.06 gumminess and 61.53 to 311.64 chewiness. The pumpkin seed based fruits spread had viscosities of 2.21 to 3.58 centipoises. The mango based fruit spreads had the highest score values among the fruit spreads. The fruit spread encompassed enormous bioactive compounds when compared to other fruit spreads available on the market.


Download data is not yet available.


Metrics Loading ...




Nutritional values, Pumpkin seeds, Spreads, Textural properties

Bekele, Melkam, Neela Satheesh & Sadik Jemal. (2020). Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam. Scientific African: 00277.
Bhos, Kajol, Gurunath Mote & Akashya K Sahoo. (2019). Development of nutritious spread and its storage study." Journal of Pharmacognosy and Phytochemistry 8 (4), 752-759.
Devi, NM, RV Prasad & N Sagarika. (2018). A review on health benefits and nutritional composition of pumpkin seeds. International Journal of Chemical Studies 6 (3), 1154-1157.
Dhananjaya, Bhadrapura Lakkappa & Sudharshan Shivalingaiah. (2016). The anti-inflammatory activity of standard aqueous stem bark extract of Mangifera indica L. as evident in inhibition of Group IA sPLA2. Anais da Academia Brasileira de Ciências 88 (1),197-209.
Dhiman, Anju K, Kumari Bavita, Surekha Attri & Preethi Ramachandran. (2018). Preparation of pumpkin powder and pumpkin seed kernel powder for supplementation in weaning mix and cookies. Interantional Jounal of Chemical Studies 6, 167-175.
Elinge, CM, A Muhammad, FA Atiku, AU Itodo, IJ Peni, OM Sanni & AN Mbongo. (2012). Proximate, mineral and anti-nutrient composition of pumpkin (Cucurbita pepo L) seeds extract. International Journal of plant research 2 (5), 146-150.
Impellizzeri, Daniela, Elena Talero, Rosalba Siracusa, Antonio Alcaide, Marika Cordaro, Jose Maria Zubelia, Giuseppe Bruschetta, Rosalia Crupi, Emanuela Esposito & Salvatore Cuzzocrea. (2015). "Protective effect of polyphenols in an inflammatory process associated with experimental pulmonary fibrosis in mice." British Journal of Nutrition 114 (6), 853-865.
Kumari, Neeta & Sangeeta C Sindhu. (2019). Nutrient and mineral composition of developed value added cookies incorporating germinated pumpkin seed powder. International Journal of Chemical Studies 7 (3), 4583-4586.
Ma, T., & Zuazaga, G. (1942). Micro-Kjeldahl determination of nitrogen. A new indicator and an improved rapid method. Industrial & Engineering Chemistry Analytical Edition, 14(3), 280–282.
Malkanthi, HHA, SH Umadevi & KV Jamuna. (2018). Glycemic response and antioxidant activity of pumpkin seed powder (Cucurbita maxima) blended biscuits. Journal of Pharmacognosy and Phytochemistry 7 (4), 1877-1882.
Mazaheri-Tehrani, Mostafa, Samira Yeganehzad, Somaye Razmkhah-sharabiani & Hamideh Amjadi. (2009). Physicochemical and sensory properties of peanut spreads fortified with soy flour. World Applied Sciences Journal 7 (2), 192-196.
Mishra, Sunidhi & Sarla Lakhawat and Himanshu Pandey. (2019). Development and quality evaluation of value added pumpkin seed products. Development.
Nkosi, CZ, AR Opoku & SE Terblanche. (2006). Antioxidative effects of pumpkin seed (Cucurbita pepo) protein isolate in CCl4-Induced liver injury in low-protein fed rats. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives 20 (11), 935-940.
Shahidi, Fereidoon, PK Janitha & PD Wanasundara. (1992). Phenolic antioxidants. Critical reviews in food science & nutrition 32 (1), 67-103.
Yogiraj, Vijay, Pradeep Kumar Goyal, Chetan Singh Chauhan, Anju Goyal & Bhupendra Vyas. (2014). Carica papaya Linn: an overview. International Journal of Herbal Medicine 2 (5), 01-08.
Citation Format
How to Cite
Rohini, C., Geeth, P. S., Vijayalakshmi, R., & Pasupathi, E. (2022). Nutritional and rheological properties of pumpkin seed based fruits spread. Journal of Applied and Natural Science, 14(SI), 155–160. https://doi.org/10.31018/jans.v14iSI.3602
More Citation Formats:
Research Articles