Record Details

Effect of Pumpkin Flour Incorporation on the Quality Of Muffins.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11915/
 
Title Effect of Pumpkin Flour Incorporation on the Quality Of Muffins.
 
Creator Aathira, P.
 
Subject 23 Vegetables
26 Bakery products
 
Description The objective of this study was to prepare pumpkin powder and use it as an ingredient in preparation of muffins. Pumpkin powder was prepared from mature pumpkin (Cucurbita maxima.). It contained 6.92% moisture, 2.58% protein, 4.78% ash, 8.84% fiber, 312.02 mg/100 gm of β-carotene, and color values of L* 71.17, a* 23.80, and b*51.59. It was used as a source of β-carotene supplement in muffins. Wheat flour was substituted by different levels of pumpkin powder (10, 20, 40, 60 and 80%) in muffins. Sensory analysis for the product was carried out. The influence of replacement of wheat flour in muffins with pumpkin powder in the formulation resulted in a significant change in the textural and sensory qualities of muffins. As the replacement level of wheat flour with pumpkin powder increased from 0 to 80%, the hardness increased. Sensory evaluation indicated that muffins with pumpkin powder at the level of 20% were found to be more acceptable and was similar in terms of acceptability when compared to control.
 
Contributor Satyanarayana, A.
 
Date 2015
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11915/1/aathira.pdf
Aathira, P. (2015) Effect of Pumpkin Flour Incorporation on the Quality Of Muffins. [Student Project Report] (Submitted)