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Effect of Pumpkin Flour Incorporation on the Quality Of Muffins.

Aathira, P. (2015) Effect of Pumpkin Flour Incorporation on the Quality Of Muffins. [Student Project Report] (Submitted)

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Abstract

The objective of this study was to prepare pumpkin powder and use it as an ingredient in preparation of muffins. Pumpkin powder was prepared from mature pumpkin (Cucurbita maxima.). It contained 6.92% moisture, 2.58% protein, 4.78% ash, 8.84% fiber, 312.02 mg/100 gm of β-carotene, and color values of L* 71.17, a* 23.80, and b*51.59. It was used as a source of β-carotene supplement in muffins. Wheat flour was substituted by different levels of pumpkin powder (10, 20, 40, 60 and 80%) in muffins. Sensory analysis for the product was carried out. The influence of replacement of wheat flour in muffins with pumpkin powder in the formulation resulted in a significant change in the textural and sensory qualities of muffins. As the replacement level of wheat flour with pumpkin powder increased from 0 to 80%, the hardness increased. Sensory evaluation indicated that muffins with pumpkin powder at the level of 20% were found to be more acceptable and was similar in terms of acceptability when compared to control.

Item Type: Student Project Report
Uncontrolled Keywords: pumpkin powder, muffins
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 26 Bakery products
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2015 07:32
Last Modified: 05 Nov 2015 07:32
URI: http://ir.cftri.com/id/eprint/11915

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