PREPARATION AND QUALITY EVALUATION OF READY –TO-

SERVE MIX VEGETABLE JUICE FROM (CUCUMBER, CARROT

AND PUMPKIN)

by
Ashutosh Regmi

Department of Food Technology

GoldenGate International College

Affiliated to Tribhuvan University

Battisputali, Kathmandu, Nepal

PREPARATION AND QUALITY EVALUATION OF READY –TO-
SERVE MIX VEGETABLE JUICE FROM (CUCUMBER, CARROT
AND PUMPKIN)

A dissertation submitted to the Department of Food Technology, GoldenGate

International College, Tribhuvan University, in partial fulfillment of the requirements
for the degree of B.Tech. in Food Technology

by
Ashutosh Regmi

Department of Food Technology

GoldenGate International College

Affiliated to Tribhuvan University

Battisputali, Kathmandu, Nepal

 Department of Food Technology
GoldenGate International College
Affiliated Tribhuvan University
Battisputali, Kathmandu, Nepal

Approval Letter

This dissertation entitled “Preparation and Quality Evaluation of Ready-To-Serve Mix

Vegetable Juice” presented by Ashutosh Regmi has been accepted as the partial
fulfillment of the requirement for the B.Tech. degree in Food Technology

Dissertation Committee

1. Head of Department

(Prof. Ganga P. Kharel, PhD)

2. External Examiner

3. Supervisor
(Prof. Ganga P. Kharel, PhD)
 Acknowledgements

It gives me great pleasure to convey my heartfelt gratitude to my supervisor, Dr. Ganga

P. Kharel, Professor and the Head of Department, GoldenGate International College, for
providing me with vital advice and all of the necessary resources for my undergraduate
research. I was able to finish my thesis because to his prompt and academic counsel,
rigorous investigation, and scientific approach.

I would like to extend sincere thanks to Dr. Alok Shrestha, Mr. Pradeep Kaji Poudel,
and Mr. Rajesh Shrestha. I would also to express my due respect to the CEO of the
college Ramesh K. Silwal. I am also really thankful to Mr Sirjan Ghimire and to all the
staffs of our department for the generous help and my special thanks to Birbal Dai for
arranging all the materials that are needed for the experiment.

Many thanks to my family for their love, blessing and unquestioning support during
this project. Last but not the least, I want to express my gratitude to my fellow classmate
Miss Shradha Paudel Miss Smarika Achami Miss Samikshya Khadayat and to everyone
who helped me to complete my study, whether directly or indirectly.

Date of submission:

Ashutosh Regmi
 Part I

Introduction

1.1 General introduction

Fruit and vegetable juices are high moisture nonalcoholic beverages laden with essential
nutrients and able to serve as a good thirst quencher. The prevalence of consumption of
fresh juices from fruit and vegetables has been attributed to their ability to promote good
health due to the different bioactive phytochemicals present in them (Dias, 2012). Because
the nutrients and bioactive components of fruit and vegetables are extracted during juicing,
fruit and vegetable juices provide an avenue to derive maximum benefits as more of these
essential plant components nutrients and other bioactive phytochemicals can be obtained
compared to having to chew the fruit or vegetable that will give a commensurate quantity
of the nutrients (Habib and Iqbal, 2014).With respect to mixed fruit and vegetable juices,
besides the improvement in nutritional quality of the juice due to the combination of two or
more fruits/vegetable, it has also been confirmed that the organoleptic properties of the
juice may be enhanced in some cases (Aderinola and Abaire, 2019).

Cucumber (Cucumis sativus L.) is a member of Cucurbitaceae seasonal vegetable

crops, which are native to India and cultivated all over the world. Its Stem is covered with
hair, is rich in juice, the outward appearance of blade has 3-5 piece of sliver, is covered
with fine hair. Fruit is tubular to long bar-shaped, and usual Post flowering reaches ripe for
8-18 days, tender fruit green or bottle green, and minority is faint yellow or white, and fruit
face is level and smooth but have rib, knurl, thorn; Pulp is yellow-white, and some fruit
faces there will be crackle (Okwori et al., 2017). Cucumbers are 95 percent water this
makes cucumbers a great way to stay hydrated. Cucumbers contain several antioxidants,
including vitamin C, beta-carotene, Phosphorous, Calcium, Potassium and manganese, as
well as flavonoids, triterpenes and lignans that have anti-inflammatory properties (Humaira
Kausar et al., 2012). The anti-inflammatory compounds in cucumbers help remove waste
from the body and also reduce skin irritation. Vitamin C is well known for its immune
system benefits, and beta-carotene has been shown to be beneficial for vision, according to
researches (El-Saadony et al., 2020).

Carrot (Daucus carota) is a small delicious root vegetable. It may be as small as 50 mm

to as long as 150 mm in length and between 20 and 100 mm in thickness (Aderinola &
Abaire, 2019). It is best known for being a rich source of beta carotene, a precursor of
vitamin A. In addition to providing a good content of vitamin and minerals, it is also rich in
other phytochemicals such as flavonoids and poly acetylenes which are essential for good
health (Wu et al., 2008). Carrots are good for eyes, carotenoids, polyphenols and vitamins
present in carrot act as antioxidants, anti-carcinogens, and immune enhancers, It can be as
small as two inches or as long as three feet, ranging in diameter from one-half of an inch to
over two inches (Aderinola and Abaire, 2019). Carrot roots have a crunchy texture and a
sweet and minty aromatic taste; carrots are associated with the color orange (Okwori et al.,
2017).

Pumpkin (Benincasa hispida) is a member of the family Cucurbitaceae. Its unique

constituents, rich in antioxidants and vitamins, allow the pumpkin to have an important
health-protecting effect (Zhao et al., 2015). Raw pumpkin juice is good for digestive
system, helps constipation and loose stools, reduces the risk of high blood pressure, heart
disease and lowers the cholesterol level (Adubofuor et al., 2016). It is a traditional
vegetable cultivated in many countries. Pumpkin has been used frequently in functional
foods in medicines in view of its abundant nutrients and various beneficial properties,
especially as antidiabetic medicine for its hypoglycemic. Recently, reported that pumpkin
crude extract significantly reduced blood glucose levels of the alloxan-induced diabetic
mice in 7 h (AlJahani & Cheikhousman, 2017). Pumpkin has a good shelf-life and it
contains carotene, water-soluble vitamins and amino acids. Pumpkins are relatively low in
total solids, usually ranging between 7 and 10% (Humaira Kausar et al., 2012). Its unique
constituents, antioxidants and vitamins, allow pumpkins to have an important health-
protecting effect. In fact, the higher values of lipophilic substances such as carotenoids,
present in pumpkin varieties can significantly contribute to increasing the uptake of pro
vitamin A and lutein, one of the carotenoids with special physiological functions (Chen,
1996). Carotenoids present in pumpkins are among the phytochemical components
believed to reduce the risk of developing some degenerative diseases and are responsible
for the attractive color of many fruits and vegetables (Shagiwal and Deen, 2022).

1.1.1 Ready-To-serve (RTS) Beverages

This category of fruit beverages contains 10% or more of both total soluble solids (TSS)
and fruit juice. The acidity level should be around 0.3%. It is eaten without any additional
water. As a result, it is known as RTS beverages (Bharat, n.d.). For preparing the beverages
the total soluble solids in the pulp juice and its acidity are first determined and then
requisite amount of sugar and citric acid dissolved in water are added for adjustment of
Total soluble solids and Acidity (Stampanoni, 2011).

1.2 Statement of problem

The growing demand for soft drinks presents a huge opportunity for the development of
natural, nutrient-dense beverages. These beverages provide customers with a choice that
has less synthetic ingredients while simultaneously providing significant health advantages.
The increased consumer knowledge of the health advantages of the items they eat has
resulted in an exponential increase in demand for food and drinks manufactured from
natural sources that contain components with nutraceutical qualities. In the year 2019, new
product releases in the health drink and fruit juice categories totaled over 700, an increase
of 40% over 2018. (Dahal and Dahal, 2022). The functional beverage industry is said to be
the fastest expanding. A functional beverage made from fruits, vegetables, and items
derived from medicinal plants is a growing market in the food business (El-Saadony et al.,
2022).

Research, study and documentation of vegetables juice is however rare. The Nepal
Agriculture Research Council (NARC) is the sole agent responsible for fruit research in
which only little research of fruit and vegetables juice has been done to solve problems
which the producers are facing. Fruits/vegetables like cucumber, Carrot, pumpkin tend to
have short shelf-life they are also seasonally spoiled due to over production. Processing it
into juice will reduce the amount of postharvest loss and create availability of natural
fruit/vegetable juice in the market or at home for intake.

The post-harvest storage life is influenced by physiological weight loss and respiration
rate. The fruits' visual quality, shelf life, and marketability are consequently decreased by
the weight drop. Additionally, it has been found that the main post-harvest disorders in this
fruit include cold injury, mechanical injury, decay, and moisture loss, which together cause
softening and wilting of the fruit, darkening of the scales, a lackluster flavor, peel rapture,
etc. Because of this, extra cucumber, carrot, and pumpkin produce needs to be transformed
into products like concentrated juice, RTS juice, jam, and jellies, among others.
1.3 Objectives of the study

1.3.1 General Objectives

The primary objective of this study is to create a naturally nutritious RTS beverage
utilizing only natural components, such as natural cucumber, carrot, and pumpkin juice,
without the inclusion of any chemicals. This product ultimately encourages the customer to
take a step away from product that includes chemical additives like preservative, color etc.

1.3.2 Specific objectives

1. Production of mixed vegetable juice.

2. Physico-chemical analysis of the juice.

3. To observe the keeping quality and shelf life of the juice.

4. To assess the overall acceptability of the formulated juice.

1.4 Significance of the study

The interest of health conscious consumer in low calorie and high nutrients food is
increasing lately from the health point of view. Consumers are getting more conscious
every day related to the food they eat and the impacts it does on their bodies. People want
their food to have more nutritional advantages alongside good taste. With a rise in
competition in the market, there is increased demand for more functional and nutritious
food.

The excess production of these fruits/vegetables make them unsold and so, the farmer
will be upset and seek for other crops cultivation. In order to solve these, the excess fruits
need some sort of transformation into products for further use like RTS drink, concentrated
drink, jam. As beverages are consumed by people of all the age groups to quench the thirst
and as functional food. So, there is need of Mix vegetables RTS drink in Nepali market
which has huge nutritional benefits as well.

The findings of this study can give information to all groups of individuals regarding
mixed vegetables juice that may be unfamiliar to Nepali customers. Mixed vegetable juice
is important for health to supply vitamins and minerals. Raw vegetable cannot be kept for
long time for storage and is rotten quickly. Farmers cannot get suitable price at the time of
harvest. Vegetable juice can be made attractive to people as a drink rather than only
vegetable. Children love juice than raw vegetable. So, in a juice form it can be supplied to
kids. The value of agricultural produce can be increased and preserved in processed form
for longer period. If the study on nutritional quality and trial feeding shows encouraging
results, the mixed vegetable juice can be recommended as nutritious appetizer deink in
hotels, restaurants, communities and household levels to promote this juice. This work
would provide the basis for the further work in this the industrial and commercial field.

1.5 Limitations of the study

1. Only single variety of samples were used.

2. All minerals and vitamins of the juice cannot be determined.

 Part II

Literature review

2.1 Introduction

Fruits are parts of flowering plant derived from the fertilization of specific tissues such as
one or more ovaries (Okwori et al., 2017). Fruits are highly perishable, non-staple foods
which make up about 39% of the food intake (fresh state or processed form) of people
living in developing countries of Africa (Dahal and Dahal, 2022). Based on fruits
antioxidant capacities, they are used as indicators for healthy nourishment as well as
protection factors of the human body against oxidative destruction (Saad, Mohamed, and
Ramadan, 2021). Fruits have been shown to contain high amount of minerals, moisture,
low ash and crude fiber (L. Zhao et al., 2013). and are sources of sugar, vitamin A, C and
B groups, low protein and lipid (El-Saadony et al., 2022). Fruit juices are liquid,
nonalcoholic products with certain degree of clarity and viscosity obtained through
pressing or breaking up of fruits with or without sugar or carbon dioxide addition (Dias,
2012).

Vegetables are essential components in the human diet providing vital micronutrients
such as vitamins (A, B, C, E) and minerals (calcium, potassium, sodium etc.) that are
essential for proper growth and development as well as playing other roles in normal body
function or metabolism (Habib & Iqbal, 2014). Vegetables can be from various sources
such as the leaves, roots or stems of plants. These are good sources of vitamins, minerals,
fiber and protein. Common vegetables such as spinach, carrots, onions, tomatoes,
cucumbers, etc., are good sources of these essential nutrients. The variety and the deep
pigmentations of vegetables also confer on them the ability to offer other benefits (Okwori
et al., 2017). apart from the common nutrients such as the vitamins and minerals they are
mostly known for. For instance, green, yellow and orange pigmented vegetables, such as
cabbages, tomatoes, carrots and cucumbers, are rich sources of beta carotene, a precursor
of vitamin A (Aderinola and Abaire, 2019).
 Consuming fruits and vegetables promotes health, energy and quality of life. Fruit and
vegetable juices have become important in recent years due to overall increase in natural
juice consumption as an alternative to the traditional caffeine containing beverages such as
coffee, tea, or carbonated soft drinks (Roberts & Moreau, 2016). Juices are obtained from a
single fruit or from different kinds of fruits and vegetables (Wu et al., 2008). Fruit and
vegetable juices improve significantly blood lipid profile in people affected by hyper-
cholesterolemia as well as promote detoxification of human body (Adubofuor et al., 2016).
Juices prepared from vegetable and fruits without added fats or sugars are relatively high in
dietary fiber and low in calories, and reduce risk of many chronic diseases, including
cardiovascular disease, certain types of cancer and type 2 diabetes etc and common cancers
(Braga et al., 2020). Regular consumption of lycopene has been linked to decrease
incidence of prostate cancer, lung cancer, digestive tract cancer and cardiovascular disease.

2.2 Carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in color,
though purple, black, red, white, and yellow cultivars exist, The plant probably originated
in Persia and was originally cultivated for its leaves and seeds (Singh et al., 2021). The
most commonly eaten part of the plant is the taproot, although the stems and leaves are
eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more
palatable, less woody-textured taproot (Thakur et al., 2020). The carrot is a biennial
diverse colored crop grown annually for the edible purpose belonging to Apiaceae
(previously Umbelliferae) family grown throughout the world, At first it grows a rosette of
leaves while building up the enlarged taproot, Fast growing cultivars mature within three
months (90 days) of sowing of the seed, while the slower-maturing cultivars are harvested
four months later (120 days) (Manandhar et al., 2021). The roots contain high quantities of
alpha- and beta-carotene and are a good source of vitamin k and vitaminB6, but the belief
that eating carrots improves night vision is a myth put forward by the British in World War
II to mislead the enemy about their military capabilities (Simon, 2010).

2.2.1 Origin and history

Originally wild in many parts of Europe and Asia it was first domesticated in Afghanistan,
considered to be the primary center of diversity, and from there spread over Europe, the
Mediterranean, and Asia, with Turkey recognized as a second center of diversity (De and
Parikh, 2012) .During this spread across the world it hybridized with local wild types,
some of which have existed since prehistoric times.

Although cultivated for over 2000 years, and originally used only as a medicinal plant.
Seeds of wild and early domesticated carrot were used medicinally in the Mediterranean
region before they were used as a root vegetable (Metzger et al., 2008). The swollen
taproots are eaten both raw and cooked, in sweet and savory dishes and it is known for its
high beta-carotene content, which the body converts to Vitamin A. Currently, the total
production of carrot reached 39.99 million tons from 0.11 million hectare of land in the
world. The largest producer and exporter of carrots in the world is china (Manandhar et al.,
2021), In 2020, 21.4 million tons of carrot was produced in china. Similarly, 2.7 million
ton in Uzbekistan, 2.2 million tons in United states, 1.5 million tons in Russia, and less
than a million in Poland, United Kingdom and Ukraine, In Nepal, the total production of
carrot is 37724.9 tons from 2733.9 hectares of land with 12.2t/ha productivity (Jahan et al.,
2020).

2.2.2 Carrot production in Nepal

Carrot (Daucus carota) is relatively new introduced crop in Nepal, and has become
popular in the urban areas due to its high carotene content. And become popular in farmers
due to its high market price than other roots and tuber crops (De and Parikh, 2012). It
contains high carotene as well as amount of Vitamin B1 (Thiamin) and B12 (Riboflavin).
Carrot roots are used as a vegetable for soups, curries, Halwwa and pies: grated roots are
used as salad, tender roots as pickles (Ayranci and, 2013). It increases the quantity of urine
and helps elimination of uric acid. Carrot seeds are aromatic, stimulant and carminative
and are useful in disease of kidney and in dropsy (Humaira Kausar et al., 2012). Besides
these, root tips are used as fodder and also for poultry feed preparation. However, in short
history of cultivation, the demand for its seed for fresh production has increased in the
country, giving the indication of its increasing popularity (Adubofuor et al., 2016).

It can be grown successfully from terai to the mid-hills as a winter crop. But it is very
difficult to grow during the dry summer and monsoon in the Terai and foot hills due to
extreme high temperature and water stagnation (Chen, 2016).
2.2.3 Distribution and varieties of carrot in Nepal

Table 2.1 Varieties of carrot found in Nepal

Source: (MoALD,2022)

S.N Varieties Total Ripening Days Recommended

region

1 Nantes Forte 90-100 Terai and Hilly

region

2 Nepa Dream 120 Terai and Hilly

region

3 Sigma 100 Terai and Hilly

region

4 New Kuroda 100 Terai and Hilly

region

5 Kurdo Mark-II 50-60 Mid hilly and

Terai region

Table 2.2 Botanical classification of carrot

Kingdom Plantae

Sub kingdom Tracheobionta

Division Magnoliophya
 Class Equisetopsida

Family Apiaceae

Species Carota

(Source: www.migarden.msu.edu)

2.2.4 Chemical composition of Fresh carrot

Carrot is a significant source of phytonutrients including phenolic, poly acetylenes, and

carotenoids. Carrot is rich in β-carotene, ascorbic acid and tocopherol and is classified as
vitaminized food. Chemical composition of fresh carrot is given in Table 2.3

Table 2.3 Chemical composition of fresh carrot

Constituents Composition Per 100g

Water 88.29 g

Energy 41 kcal

Vitamin C 5.9 mg

Vitamin A 16706 IU

Sodium 69 mg

Potassium 320 mg

Calcium 33 mg

Magnesium 12 g

Phosphorous 35 mg
 Source: (USDA,2022)

2.3 Cucumber

Cucumber (Cucumis sativusL.) is a member of the diverse and distinct Cucurbitaceae

family. It is grown for both fresh and processing purposes. India was supposed to be the
primary centre of origin of cucumber where more distinct wild and cultivated species exist,
while China and Near East are a secondary centre of origin. It is an annual herbaceous
climbing fruit vegetable originated from the tropical rainforest in the southern foot of the
Himalayans. Cucumber is an economically important crop in the world. Its fruits are
fragrant and delicious with nutrient enrichment that can be consumed in fresh or processed
into pickles. In addition, its fruits are also used in beauty products. However, with the
constantly change in the cultivation environment and techniques, and the ever-rising living
standards of people.

Cucumber is an important vegetable that offers a good flavor and a low caloric content.
Freshly squeezed cucumber juice drinks are becoming increasingly popular in China,
particularly in restaurants. In Central Asia, people drink cucumber juice on hot days, for
recovery. Cucumber juice has health benefits for skin, nails, and hair; it maintained an
ideal weight and cure some kidney disease and blood pressure issues.

2.3.1 Origin and history

Cucumber (Cucumis sativus L.) belongs to the Cucurbitaceae family. Of the 30 species of
Cucumis, C. sativus has the greatest economic significance. The most important cucumber
cultivars originate from Europe and America, the western part of India, China, and the
Himalayas. Cucumber has enclosed dicotyledonous seeds and it develops from a flower,
and therefore it is classified as a fruit. Cucumbers are water-rich vegetables, with only 4%
dry mass. Considering that fresh cucumbers expire relatively fast, they are widely
consumed mainly fresh in salads or most frequently eaten in a preserved form, for example
pickled or marinated.

The cucumber is one of the most ancient vegetables and has been cultivated for
thousands of years. It is native to India, and archaeologists estimate that its cultivation as
food started 3,000 years ago. More specifically, ancient Egyptians made weak liquor from
cucumbers, while it is said that Emperor Tiberius wanted cucumbers to be part of his daily
meals. Later, between the 8th and 9th centuries, Charlemagne grew cucumbers in his
garden in Italy, and then cucumbers were spread to Western Europe. Cucumbers and many
other vegetables became known in the New World thanks to Columbus. Today the four
largest producer countries of cucumber globally are China, India, Russia, and the USA.
Worldwide, there are nearly 100 cucumber varieties available, but the English cucumber is
the most commercial type. It is large, with dark green and thin skin and few or no seeds.
Other types of cucumber can be the Armenian, or snake, the Japanese cucumbers, the
Persian, the lemon, and the Kirby cucumbers. Generally, the plants thrive in areas with
warm weather, when temperatures range between 75 and 85 °F (24-30 °C). Even a light
frost can damage cucumbers. They prefer full sun exposure and need loamy, well-drained
soil.

2.3.2 Botanical classification

Table 2.4: Botanical classification of cucumber

Kingdom Plantae

Division Magnoliophyta

Class Magnoliopsida

Family Cucurbitaceae

Genus Cucumis

Species Cucumis sativus

Source: (https://www.ipmimages.org)

2.3.3 Production in Nepal

There are many indigenous and exotic cultivars of cucumber (Cucumis sativus) cultivated
in Nepal. Their variation in performance has been experienced for decades. As a result of
research efforts, some of the cucumber varieties have been successfully grown in hills
especially under the stress condition with the application of techniques of controlled
environment. In Nepal, it is cultivated from Terai to high hills; altitude ranging from 100
masl to 1800 masl. Three main forms of cucumber: slicing, pickling, and burpless have
been cultivated across the globe and within these varieties, numerous other cultivars have
been introduced in the market.It is one of the major vegetables of Nepal. In terms of total
cultivated area, cucumber with the area of 8,634 ha ranks fifth behind cauliflower, tomato,
cabbage and pumpkin in descending order (CBS, 2011). The total production of cucumber
in Nepal was 1,27,918 t with productivity of 14.3 ton/ha in year 2020/21.

2.3.4 Distribution and varieties of cucumber in Nepal

Table 2.5: Varieties of cucumber found in Nepal

Varieties Total ripening days

Beli (Bhaktapur local) 50-60

Dynasty 60-70

Kheera 50-60

Malini 60-70

Ninja 60-70

Source: (MoALD, 2022)

2.3.5 Chemical composition of Fresh cucumber

Table 2.6: Chemical composition of cucumber

Parameters Composition per 100g

Water 95.2g
Energy 15 kcal
Phosphorous 24 mg
Vitamin C 2.8mg

Vitamin A 105 IU

Sodium 2 mg
 Potassium 147 mg

Magnesium 13 mg

Calcium 16 mg
Source: (USDA,2022)
2.4 Pumpkin

Pumpkins are part of the larger family Cucurbitaceae, which includes various other gourd
and squash species. They are known for their large, round or oblong fruits, which are often
used in cooking, baking, and as decorative items during the fall season. Different pumpkin
varieties can have varying sizes, shapes, colors, and flavors, making them versatile
ingredients in both culinary and decorative contexts. Pumpkins are best cultivated in the
warm season in good well drained soil. The fruit is very sensitive to heat and highly
perishable in warm conditions . In the fresh mass of the fruit, total content of carotenoids, a
major contributory factor in the high nutritional value of pumpkins, ranges from 2 to 10
mg/100 g, the content of vitamins C and E accounting for 9–10 mg/ 100 g and 1.03–1.06
mg/100 g, respectively. Pumpkin fruit is also a valuable source of other vitamins, e.g., B6,
K, thiamine, and riboflavin, as well as minerals, e.g., potassium, phosphorus, magnesium,
iron, and selenium. The fruit flesh is a fully appreciated additive in diverse kinds of
products for children and adults.

Due to their low caloric value (15–25 kcal in 100 g) and the presence of easily digestible
nutrients, pumpkins have become a useful component of slimming diets Pumpkin fruits can
regulate metabolism, lower the blood glucose level, and they also possess detoxicating and
slightly dehydrating properties. Despite the high potential of pumpkin, it is still underrated
vegetable with respect to both consumers and food producers . The main reasons are that
pumpkins are large in size, and it is not easy to consume a whole pumpkin in a day, even
by a whole family; in addition, the shelf-life of freshly-cut pumpkin is very short, and it
tends to deteriorate during storage Pumpkin is poor in taste and carbohydrates but high in
antioxidants. Pumpkin fruits mainly are being processed to obtain juice, pickles and dried
products.

2.4.1 Origin and history

Pumpkin is believed to have originated in the ancient civilizations of North and Central
America before spreading to Europe and other parts of the world during the early 16th
century, the era of European colonial expansion. Throughout history, a large variety of
different culinary, medicinal, and decorative uses for pumpkin have been applied. Though
information about where pumpkins originated remains largely unclear, they have been
observed growing wild in parts of northeastern Mexico. The earliest known record of
human domestication and consumption of pumpkins comes from Mexico, where remnants
of seeds and squashes have been found in the Oaxaca valley and Tamaulipas dwellings -
perhaps dating as far back as 8750 BCE and 7000 BCE, respectively. Additional findings
in Missouri (4000 BCE) and Mississippi (1400 BCE) are also relevant. After
domestication, pumpkins were transported to other parts of the world by boat during the
colonial era. The earliest evidence of pumpkins in Europe,

Many culinary uses for pumpkin have developed over time. There is some evidence to
suggest that the ancient Aztecs enjoyed pumpkin seeds as a quick but satiating snack.
Native Americans roasted long strips of pumpkin to eat, while European colonists are
responsible for the origin of pumpkin pie, they would cut off the pumpkin top, remove the
pumpkin's seeds, and fill it with honey, milk, and seasonings before baking it in hot ashes.

2.4.2 Botanical classification

Table 2.7: Botanical classification of pumpkin

Kingdom Plantae

Division Magnoliophyta

Class Magnoliopsida
Family Cucurbitaceae
Genus Cucurbita; L.

Source: (https://www.cabidigitallibrary.org)

2.4.3 Production in Nepal

Pumpkins are grown in various regions across the country and contribute to both food
consumption and local economies. Pumpkins in Nepal are cultivated primarily for food
consumption, as well as for their seeds and oil. They are used in various traditional dishes
and have cultural significance in certain communities. Pumpkins are often grown as a part
of mixed cropping systems and are considered an important crop for subsistence farmers.

Different varieties of pumpkins are cultivated in Nepal, with varying sizes, shapes, and
colors. Common varieties include local landraces as well as improved varieties. Pumpkins
are grown in various regions across Nepal, from the Terai plains to the hills and even some
higher-altitude areas. The exact regions and conditions for cultivation can vary depending
on the specific pumpkin variety and local climate. Pumpkins are typically grown during the
warm season. They require well-drained soil and adequate sunlight. The crop is often
planted directly in the field, and traditional agricultural practices are used in many areas.
Pumpkins are used for both culinary purposes and as a source of seeds and oil. The flesh of
the pumpkin is used in traditional recipes, while the seeds can be roasted and consumed or
pressed to extract oil. Pumpkins contribute to the local economy, as they are sold in local
markets and used for household consumption. They play an important role in providing
food security and income for many rural households.

2.4.4 Distribution and varieties of pumpkin in Nepal

Table 2.8: Varieties of pumpkin found in Nepal

Varieties Total ripening days

Autumn Gold 70-120

Bushkin 80-120

Frosty 50-60

Harvest Moon 85-120

Spirit 90-120

Cucurbita maxima 70-120

Source: (MoALD, 2022)

2.3.5 Chemical composition of pumpkin

Table 2.9: Chemical composition of Pumpkin

Parameters Composition per 100g

Water 91.6 g
Energy 26 kcal
Phosphorous 44 mg
Vitamin C 2.8 mg

Vitamin A 8510 IU

Sodium 1 mg

Potassium 340 mg

Magnesium 12 mg

Calcium 21 mg

Source: (USDA,2022)

2.5 Ready –To- Serve (RTS) Beverages

This type of beverages is not diluted before serving, hence called RTS (ready-to-serve).
Generally, it is prepared from juice or pulp or both by mixing the sweeteners (sugar),
acidulants (citric acid) and colorings and flavorings materials are optional . The levels of
permitted preservatives include not more than 70 ppm for Sulphur dioxide and at most 120
ppm for benzoic acid The count of yeasts and mold should not exceed to 50 cfu/ml . RTS
are specified with having fruits parts not less than 10%, TSS not less than 10%, acidity not
less than 0.3%.

Ready to serve drink is popular among every age group because of their refreshing
nature and taste. In recent years, there has been a growing interest in using herbal products
as dietary adjuncts in the food industry . Functional beverages are one of its kinds which
are tapping into consumer interest in health and wellness. People are now more health
conscious and they want all good benefits in one drink. The demand for soft drinks always
has an increasing trend and there is a great scope for development of beverages by utilizing
nutritious food with medicinal properties. Therapeutic beverages sector has been reported
to be the fastest growing segment in the soft drink industry sectors.

Juice extraction

Mixing

Addition of required amount of sugar, water and acid

Bottling

Crown Corking

Pasteurization (85ºC for 25 minutes)

Cooling

Storage
Fig.2.1 Flow-sheet for processing of RTS Beverage

Fruit based beverage are relished when served chilled, particularly during summers. These
are delicious as well as nutritious containing the goodness of fresh fruit, Squash, syrup,
cordial, crush are` diluted with water before use. The juice is used as such. Ready-To-
Serve beverages are made out of juice, sugar and water and consumed as such.

Table 2.10 Specifications for Ready-To-Serve juice

Parameters Value

Fruit content Not less than 10%

 Total soluble solid Not less than 10%

Acidity 0.2-0.3%
Sulphur dioxide Not more than 70ppm

Source: (FASSI, 2011)

2.6 Preservation of Juice

Preservation of freshly extracted juice are highly attractive in appearance and possess good
taste and aroma but deteriorates rapidly, if kept for some time. To retain the natural taste
and aroma of juice it is necessary to preserve it soon after extraction without allowing it to
stand for any length of time. Various method of preservation is employed and each has its
own merits .

The methods generally used are:

a. Pasteurization

b. Addition of chemicals or sugar

c. Drying and freezing

d. Filtration

2.6.1 Pasteurization

The term “pasteurization‟ was originally named after the French scientist, Louis Pasteur,
who invented the process of heating at a mild temperature for a short time to extend the
shelf life of liquids (wine and beer). Thermal pasteurization is a relatively mild form of
heat treatment that is used to inactivate relatively heat-sensitive microorganisms, such as
vegetative bacteria, yeasts, and molds, which are responsible for food spoilage or food
poisoning. Preservation by pasteurization of fruit juice is done by heating the juice to
100oC or slightly below for a sufficient time to kill the microorganisms which causes
spoilage. It is one of the popular method for preserving the bottle filling. The juice is
hermetically sealed in the container before being pasteurized. The juice would not spoil as
long as the container remains sealed against the entry of microorganisms from outside.
Pasteurization doesn’t kill all the microorganisms present in the juice. Some spores and
spore bearing bacteria like Bacillus subtilis and Bacillus mesentericuscan survive the
process and multiply later on. However, these survivals are generally too weak to cause
any kind of spoilage of the juice. Further these organisms are sensitive to acids and cannot
grow in acidic condition.

Fruit juices are typically heated to 60 to 75 degrees Celsius for 30 minutes, then filled,
sealed, and pasteurized at 84 to 88 degrees Celsius for 15 to 45 minutes, depending on the
size of the package. The items are cooled back to room temperature after this heat
treatment. Pasteurization is carried out at higher temperatures (over 90°C) for a shorter
period of time. For apple juice, for instance, you may do this at 95 to 98 degrees Celsius
for 15 to 30 seconds. Due to thermal inertia, hot filling and holding of containers under 1 L
with quick closing produces temperatures above 85°C. Juices can be heated to ultra-high
temperatures (UHT), which are frequently employed in larger plants.

Acid fruit juice requires lower temperature and less time for pasteurization than the less
acid ones. Pectin enzymes, which cause changes in the flavor and also bring about the
clotting of particles in the juice, can be destroyed by heating the juice at the temperature
mentioned above also enzymes requires air for their action and can, therefore be destroyed
at a moderate temperature by removing the air from the juice. To obtain satisfactory
results, it is essential to keep all equipment perfectly clean and to carry out the work under
hygienic conditions.

Types of pasteurization according to intensity nowadays, people tend to consume not

only safe and shelf-stable foods, but also foods that are rich in nutrients and are favorable
in appearance, while food processors demand high spped, minimum cost and energy lost
through food processing techniques. For these reasons, different pasteurization types are
developed by researchers. According to intensity of applied heat treatment, there are four
groups of conventional pasteurization:

 High-temperature long time (HTLT);

 High-temperature short time (HTST);
 Mild temperature-long time (MTLT)
 Mild temperature-short time (MTST)

HTLT pasteurization with temperatures in the range of 80ºC-100ºC and duration of less
than 0sec is the most commonly used method in the processing of juices. Low-acid juices
with p H 4.5 need stronger treatments to have protected food quality. This treatments type
could affect some bioactive compounds (phenolic compounds, flavonoids, and
anthocyanins) in a positive way, and can reduce the activity of some enzymes, while other
bioactive compounds with health benefits are affected negatively.

The pasteurization process with a combination of temperature less than 80ºC and
duration greater than 30 secs is called MTLT pasteurization. It is a process that is applied
for improving minimally processed food products with longer shelf life. Aseptic
packaging can be defined as the filling of a commercially sterile product into a sterile
container under aseptic conditions and hermetically sealing the containers so that
reinfection is prevented. This result in a product, which is shelf-stable at ambient
conditions. The term ”aseptic” is derived from the Greek word “septicos” which means the
absence of putrefactive micro-organism.

2.7 Carotenoids

The importance of carotenoids in food goes beyond as natural pigments and biological
functions and actions have increasingly been attributed to these pigments. Carotenoids are
present intracellularly and their action involve in the regulation of gene expression or effect
cell activation. These biological effects are independent of the pro-vitamin A activity and
have been attributed to the antioxidant property of carotenoids through deactivation of free
radicals and singlet oxygen quenching. In general, carotenoids in foods are classified into
carotenes and xanthophyll, which give attractive red or yellow color and contribute to food
quality. Structurally, the carotenoids may be acyclic or contain a ring of 5 or 6 carbon at
one or both ends of the molecule.

Carotenoids are important micronutrients for human health. The total carotenoids
content in the edible portion of carrot root range from 6, 000 to 54,800 µg/100g. The main
physiological function of carotenoids is as precursor of vitamin A. In the past decade
carotenoids such as β-carotene have attracted considerable attention because of their
possible protective effect against some types oof cancers. In human system, the
physiological activity of α and β-carotene has been 50 and 100% of the pro vitamin A
activity, respectively and one molecule of β-carotene yields two molecule of retinol in
human system.

The presence of high concentration of antioxidant carotenoids especially β-carotene

may account for the biologicaland medicinal properties of carrots. Carrots have been
reported to have diuretic, N-balancing properties and are effective in the elimination of uric
acid. Numerous animal experiments and epidemiological studies have indicated that
carotenoids inhibit carcinogenesis in mice and rats and may have anti-carcinogenic effects
in humans. In biological systems, β-carotene functions as a free radical-trapping agent and
single oxygen quencher and have anti-mutagenic, chemo-preventive, photo-protective and
immune-enhancing properties.