Effect of Lime Concentration on Physical Properties on the Raw & Developed Pumpkin Petha and Cost Analysis of Prepared Petha

Abstract

This study investigates the effect of varying lime concentrations (5%, 7.5% and 10%) on the physical properties of raw and developed pumpkin petha and analyses the cost of production for the prepared petha. Lime concentration plays a critical role in the texture, volume and overall acceptability of petha, a traditional Indian sweet made from pumpkin. The research evaluates the impact of these lime treatments on the firmness, water absorption and structural integrity of both raw and developed petha samples. The results indicate that 7.5% lime concentration consistently led to optimal textural properties in the final product, yielding petha with the best firmness and volume retention. Petha treated with 5% lime concentration exhibited a softer texture and higher water absorption, resulting in a less desirable structure. Conversely, the 10% lime-treated petha showed increased firmness, but with an overly rigid texture and reduced consumer acceptability. The study highlights that the intermediate lime concentration (7.5%) strikes a balance between maintaining the structural integrity of the raw pumpkin and developing the desirable texture of the final petha product. In terms of cost analysis, the research considers raw material costs, including pumpkin, lime, sugar and labor expenses, along with packaging and storage costs. The data reveal that while 7.5% lime-treated petha has a slightly higher initial production cost due to the optimal processing conditions required, it yields the highest overall acceptability and consumer preference, justifying the cost. The study concludes that 7.5% lime concentration is the most effective for producing high-quality pumpkin petha, providing the best balance between texture, consumer acceptability and long-term storage stability. The research underscores the importance of optimizing lime concentration to maximize the economic viability and marketability of pumpkin petha.