Effect of storage temperature and time on the physicochemical properties of sugar-free pumpkin spread with allulose.

Abstract Many of the fruit and vegetable-based products are prone to quality degradation during storage, making the study of storage stability crucial. Therefore, the aim of this study was to monitor the physicochemical properties of sugar-free pumpkin spread during storage for 90 days under chilled (4°C) and ambient (28°C) temperatures. Two pumpkin spreads were prepared i.e. pumpkin spread with sugar as a control sample and pumpkin spread with allulose as sugar-free sample. Then, all samples were analysed for physicochemical analysis for an interval of 15 days for 90 days storage period. The results indicate that pH, moisture content, total soluble solid and texture profile showed a decreasing trend, while acidity increased upon extension of storage period for all samples. Storage of pumpkin spread at 4°C and 28°C resulted in a significant decrease (p<0.05) in colour parameters L*, a* and b* values for both control and sugar-free samples. The result showed greater stability of β-carotene content of pumpkin spread that stored at chilled temperature compared to ambient temperature. Sugar-free pumpkin spread with allulose at chilled temperature had the highest value of β-carotene (0.34 μg/ml) after 90 days of storage period. Overall, chilled temperature performed a better storage condition to preserve the quality degradation of pumpkin spread.