Elaboration, shelf-life and quality evaluation of dishes prepared with pumpkin
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How to Cite

Beauchamp de Caloni, I., & Recio de Hernández, E. (1987). Elaboration, shelf-life and quality evaluation of dishes prepared with pumpkin. The Journal of Agriculture of the University of Puerto Rico, 71(3), 301–306. https://doi.org/10.46429/jaupr.v71i3.6971

Abstract

Pumpkin [Curcubita pepo L.) variety Borinquen was prepared, evaluated and stored to determine shelf life of several dishes. Pumpkin custard and cake were found highly acceptable by a tasting panel. Pumpkin-with-cheese pies and a mixture of cooked mashed pumpkin with other ingredients suitable for fritters were highly acceptable both after 6 and 10 months storage when quick frozen in a plate freezer at —40° C (-40 ° F) and stored at -23.3° C (-10° F).

https://doi.org/10.46429/jaupr.v71i3.6971
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