International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Development and quality evaluation of pumpkin seeds and flaxseeds powder incorporated biscuits

Author(s): D Saraswathi, R Renu, Srinivas Maloo
Abstract: Pumpkin seed and flax seed were processed into powder and used to substitute wheat flour as composite powder in production of biscuits. Biscuits were prepared from different blends of refined wheat flour, pumpkin seed powder and flax seed powder in the respective ratios of 100:0:0, 90:5:5, 80:10:10 and 70:15:15 and 60:20:20, 50:25:25. The biscuits were analysed for their physical properties, proximate and sensory properties. The data indicates that 30percent (70:15:15, Trial-3) powder incorporated biscuit had better physical and sensory properties (colour, appearance, texture, taste etc.). The incorporated biscuits prepared by flax seed powder and pumpkin seed powder are more nutritious than control biscuit. The study showed that value added biscuits can be produced using pumpkin seed powder and flax seed powder to enrich biscuits that is capable of increasing the protein and fiber contents which can help in ameliorating protein malnutrition.
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