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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Main Author:	Anantham, Komathi Chanmal
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/43597/1/Komathi%20AP%20Chanmal%20Anantham24.pdf
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id	my-usm-ep.43597
record_format	uketd_dc
spelling	my-usm-ep.435972019-04-12T05:26:11Z Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers 2013-07 Anantham, Komathi Chanmal T11.95-12.5 Industrial directories 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. 2013-07 Thesis http://eprints.usm.my/43597/ http://eprints.usm.my/43597/1/Komathi%20AP%20Chanmal%20Anantham24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Anantham, Komathi Chanmal Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
description	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.
format	Thesis
qualification_level	Master's degree
author	Anantham, Komathi Chanmal
author_facet	Anantham, Komathi Chanmal
author_sort	Anantham, Komathi Chanmal
title	Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
title_short	Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
title_full	Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
title_fullStr	Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
title_full_unstemmed	Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
title_sort	utilization of peeled and unpeeled pumpkin flour as a value-added ingredient in crackers
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2013
url	http://eprints.usm.my/43597/1/Komathi%20AP%20Chanmal%20Anantham24.pdf
_version_	1747821244490711040

Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers

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