English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This investigation aimed to study the chemical composition of bottle gourd and pumpkin seeds, also to study their physical and chemical properties, fatty acid composition, oxidative stability and bioactive components of oils for the mentioned seeds.Fortified biscuit have been produced by using oil and powder of bottle gourd and pumpkin seeds and determination of physical characteristics, chemical composition and sensory attributes of the produced biscuit comparing with biscuit prepared by using corn oil as control. The results indicated that both bottle gourd and pumpkin seeds are rich in edible oil, protein, fibers and minerals. The extracted oil are rich in omega  6 and 9 have got high oxidative stability and bioactive component. These oils recorded low acidity, peroxide value and K232nm and K270 nm that refers to high quality characteristics of these oils. There was a decrease in linoleic and linolenic acids and an increase in palmitic, stearic and oleic acids of extracted oils from all produced biscuits after baking process compared with them before baking. Fortified biscuit by using oil and powder of bottle gourd and pumpkin seeds contained higher amount of protein, fibers and essential amino acids compared with the biscuit that used corn oil. Prepared biscuit from pumpkin seed powder had the highest acceptance value on sensory evaluation, followed by biscuit prepared by corn oil then biscuit using bottle gourd seed powder, from bottle gourd seed oil and biscuit from pumpkin seed oil.

Usage of oil and powder of bottle gourd and pumpkin seeds in production of high nutritive value biscuit