International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 1 (2021)

Study of the utilization of “Pumpkin seed” for the production of nutritionally enriched biscuits


Soumi Das, Minakshi Ghosh, Priyadarshini Chakraborty

Pumpkin seeds (Cucurbita pepo) are the edible kernels of fruit Pumpkin that are used as plant by-products. The seed is an excellent source of protein (39.35g/100g). The presented study was carried out with the objective to prepare nutritionally enriched biscuits by blending whole pumpkin seed flour with oats powder in the ratio of 0:100, 10:90, 20:80 and 30:70 respectively. All types of biscuits were analyzed for proximate composition (according to AOAC method), physical parameters (width, thickness and spread factor), antioxidant content [total phenol assay, DPPH (2, 2-diphenyl-1-picrylhydrazyl), oryzanol carotenoid content] and sensory evaluation. The results proved that the ratio of 30:70 for whole pumpkin seed flour and oats powder contained protein 17.50g/100g. The present study showed that the nutritionally enriched biscuits made from whole pumpkin seed flour may be suitable for superior quality food products, thereby promoting the scope of utilization of pumpkin seeds in bakery sectors.
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