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VOL. 11, ISSUE 2 (2026)
Development and quality evaluation of pumpkin seed-based nutri spread fortified with sweet potato and jackfruit seed flour
Authors
Aysha C, Dr. Jiji Allen J, Dr. Lakshmy P S, Dr. Smijisha A S
Abstract
The present study was carried out with the
objective of developing and standardizing a functional Nutri spread using
pumpkin seed powder, jackfruit seed flour and biofortified sweet potato flour
as main ingredients along with honey, sunflower oil and cinnamon powder.
Different formulations were prepared by changing the quantities of jackfruit
seed flour (0-20 g) and biofortified sweet potato flour (0-20 g) while
maintaining pumpkin seed powder at 40 g. Treatment T3 (40g pumpkin
seed+15g jackfruit seed flour+15g biofortified sweet potato flour) was found to
be the most acceptable formulation as per sensory evaluation using a nine-point
hedonic scale and subjected to nutritional, microbial and shelf-life analysis.
T3 recorded the highest total mean sensory score of 8.78 with
superior appearance, colour, flavor, taste and spreadability. Nutritional
analysis showed that the optimized spread had a good nutritional value with
carbohydrate (31.86 g/100), protein (9.13 g/100), fat (27.20 g/100) and
moisture (28.70%), along with with good amounts of dietary fiber, minerals and
carotenoids from the biofortified and underutilized ingredients used. These
findings suggested the possibility of utilizing these underutilized nutrient
dense ingredients in preparing a nutritious, consumer acceptable and shelf
stable functional spread with potential as a value-added food product.
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Pages:202-206
How to cite this article:
Aysha C, Dr. Jiji Allen J, Dr. Lakshmy P S, Dr. Smijisha A S "Development and quality evaluation of pumpkin seed-based nutri spread fortified with sweet potato and jackfruit seed flour". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 202-206
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