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 on the utilization of “pumpkin seed” for the production of spread


Soumi Das, Dipak Kumar Bhattacharyya, Minakshi Ghosh

Pumpkin seed spread is a great nut-free spread for allergic people and packed with nutrients. The study was undertaken with the objective to utilize this lesser known nutrition-rich seed flour for superior quality spread production and their analysis. Dehulled pumpkin seed was used for making spread and compared with peanut butter in terms of composition. Penetrometer study was carried out to determine hardness of spread. Spread was analyzed for proximate composition (according to AOAC method), antioxidant content, oxidative stability, microbiological aspect and sensory evaluation. Penetration study shows that the spread is soft, remains good in quality and its spread ability is within 7 days. Pumpkin seed spread contains less amount of fat (24.8g/100g) and high amount of protein (31.48g/100g) than peanut butter. So it can be concluded that pumpkin seed spread is More Healthy than peanut butter. This product can be used along with biscuits and bread.
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How to cite this article:
Soumi Das, Dipak Kumar Bhattacharyya, Minakshi Ghosh. Study on the utilization of “pumpkin seed” for the production of spread. International Journal of Food Science and Nutrition, Volume 6, Issue 1, 2021, Pages 92-95
International Journal of Food Science and Nutrition