Study of ‘the utilization of pumpkin seed protein isolate for the production of protein rich cookies’

Soumi Das; Minakshi Ghosh; Dipak Kumar Bhattacharyya

Study of ‘the utilization of pumpkin seed protein isolate for the production of protein rich cookies’

Authors
Soumi Das, Minakshi Ghosh, Dipak Kumar Bhattacharyya

Abstract
Pumpkin seeds are edible, flat, oval-shaped green seeds. When removed from the flesh of a pumpkin, they can be rinsed and roasted, either plain or with other flavours such as oils and spices, to create a delicious, crunchy snack. They may be small, but pumpkin seeds are little powerhouses of nutrients and health benefits. The seed is an excellent source of protein (39.35g/100g) and unsaturated fats, including omega-3 and omega-6 fatty acids. They also contain a good range of nutrients, including iron, calcium, B2, folate and beta-carotene, which the body converts into vitamin A. The seeds are nutrient rich, especially containing higher content of good quality protein than chia or flax seed. The present study was carried out with the objective to prepare protein enriched cookies by incorporating isolated protein from dehulled pumpkin seed in wheat flour and oats powder in ratio of (0:50:50,10:40:50,20:40:40 and 30:40:30) respectively. Isolated protein has a good foaming property and protein purity is 90.94%. Cookies were analyzed for proximate composition, using the AOAC method along with physical parameters (width, thickness and spread factor), antioxidant content (total phenol assay, DPPH (2, 2-diphenyl-1-picrylhydrazyl), oryzanol and carotenoid content) and sensory evaluation. The results proved that the ratio of 30:40:30 (pumpkin seed protein isolate: oats powder: wheat flour) contains the highest amount of protein (24.7g/100g). The cookies were highly acceptable with a maximum hedonic rating score of 9.00. Pumpkin seed cookies are the perfect fall snack or side for soups and used in bakery sectors. So this study is undertaken with an aim at effective utilization of inexpensive and under-utilized plant proteins for nutritional and functional purposes.

Download | Pages : 107-112