Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
The aim of this study is to develop a value-added food from peeled pumpkin pulp flour (PPF) and unpeeled pumpkin pulp flour (UPF) in crackers at substitution levels of 5 %, 10 %, 15 % and 20 % of wheat flour weight. Physico-chemical properties of PPF and UPF were determined with wheat flour as...
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| Format: | Thesis |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://eprints.usm.my/43597/1/Komathi%20AP%20Chanmal%20Anantham24.pdf |
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| Summary: | The aim of this study is to develop a value-added food from peeled pumpkin pulp
flour (PPF) and unpeeled pumpkin pulp flour (UPF) in crackers at substitution
levels of 5 %, 10 %, 15 % and 20 % of wheat flour weight. Physico-chemical
properties of PPF and UPF were determined with wheat flour as control. The
physico-chemical, textural, sensory and storage stability were also investigated for
all types of crackers, using 100 % wheat flour crackers as control. PPF and UPF
were significantly higher ≤(p0.05) in water holding capacity (WHC) and oil
holding capacity (OHC). Significantly high (≤p0.05) ash and crude fibre content
together with significantly low (p≤0.05) moisture content and water activity were
also observed for PPF and UPF. It was revealed that total dietary fibre (TDF),
soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) contents were
significantly higher (p≤0.05) in PP F and UPF. Resistant starch (RS), scavenging
activity, β-carotene and phenolics content were found to be significantly high
(p≤0.05) in PPF and UPF. Mineral content of PPF and UPF were significantly
higher (p≤0.05) in calcium and magnesium. Despite significantly low (p≤0.05) in
apparent amylose content, PPF and UPF exhibited good pasting profile with
significantly low (p≤0.05) pasting temperature, breakdown viscosity and set back
value. Significantly high (p≤0.05) final viscosity was also achieved in PPF and
UPF. |
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