IJSR - International Journal of Scientific Research

Malkanthi H.H.A.; Umadevi S.H.

Volume : VII, Issue : VIII, August - 2018

EFFECT OF DRIED PUMPKIN PULP AND SEED POWDER ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BISCUITS

Malkanthi H. H. A. , Umadevi S. H.

Abstract :

Pumpkin pulp and seed (Cucurbita maxima) powder at 1:1 ratio blended biscuits were prepared by substituting refined wheat flour at 5, 10 and 15%. In organoleptic evaluation, 5% pumpkin pulp and seed powder incorporated biscuits received highest scores for the appearance, colour, aroma, taste, texture and overall acceptability. Physical characteristics of 5% pumpkin pulp and seed powder incorporated biscuits exhibited significantly reduced dough raising capacity (84.28%) and baking loss (28.10%) compared to control. Spread ratio was 19.66 and hardness of biscuitswas reduced significantly (6.57N) compared to control (12.44N). Nutrient composition of 5% pumpkin pulp and seed powder incorporated biscuitswas 4.80% moisture, 1.60% ash,6.56% crude protein, 0.90% crude fiber, 20.66% crude fat, 66% carbohydrate,0.95mg/100g beta–carotene, 0.95mg/100g zinc and 2.54mg/100g iron.