FoodSci: Indian Journal of Research in Food Science and Nutrition

S. Manoprathishta ¹, V. Krishnaprabha ¹

Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore – 641014, Tamil Nadu, IN

Abstract

Pumpkin seeds are rich in bioactive compounds. The purpose of the study was proper utilization of roasted pumpkin seeds flour in three bakery products namely cookies, cake and crackers. The control and test samples were analyzed for their sensory attributes. Highly accepted samples were subjected to nutrient analysis along with the control sample. All the products at 25% of incorporation were the most accepted except the crackers which was highly accepted at 50% level of incorporation. The analysis states that the energy, carbohydrate, fat, fibre, iron and magnesium content were higher in the crackers. The protein content was higher in the cookies. The antioxidant activity was found as 86.29%, 87.83% and 93.15% for the formulated cookies, cake and crackers respectively. The protein, fat, fiber, ash, energy, iron and magnesium content of all the supplemented products were significantly higher as compared to the control samples. Microbial count of the formulated products was analyzed and was in safer limits. Value added products using Pumpkin Seed Flour can be supplemented to the children to eliminate malnutrition and anaemia.

Keywords

Cake Cracker, Cookie, Nutrients, Pumpkin Seed, Sensory Properties.

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