Open AccessUtilization of Pumkin Powder as Valuable Food Ingredient In Wheat Based Cookies
Publication year - 2020
Publication title -
journal of science and technolgy
Language(s) - English
Resource type - Journals
ISSN - 2456-5660
DOI - 10.46243/jst.2020.v5.i6.pp01-06
Subject(s) - flavour , ingredient , food science , mathematics , taste , wheat flour , pumpkin seed , food products , raw material , chemistry , organic chemistry
The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkinswere properly dried to form powder. Standard methods were used to measure proximate parameters like Physicaland Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample ofpumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensoryevaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were moreappealing and tasty than the plain cookies of control treatment