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|Advisor:||DHIMAN, ANJU K.|
|Title:||UTILIZATION OF DEHYDRATED PUMPKIN (Cucurbita moschata Duch ex Poir) AND ITS SEEDS FOR DEVELOPMENT OF VALUE ADDED PRODUCTS|
|Abstract:||ABSTRACT The present investigations entitled, “Utilization of dehydrated pumpkin (Cucurbita moschata Duch ex Poir) and its seeds for development of value added products” were carried out during 2011-13 in the department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Pumpkin is a crop with high nutritional and medicinal value but so far has not been utilized extensively for processing into value added products. Therefore, the study was conducted to develop nutritionally enriched cookies and weaning mixes by the use of pumpkin and to evaluate the products for quality and storage stability. It was found that pumpkin is a good source of β-carotene (15.27 mg/100 g), ascorbic acid (14.49 mg/100 g), fibre (0.62 %) and protein (4.08 %) besides, having different mineral elements (Fe, Na, Ca, K, Mg, Mn, Se and Cu). The seeds of pumpkin contain high amount of protein (35.22 %), fat (48.13 %), fibre (0.95 %), β-carotene (8.94 mg/100 g) and also possess minerals like Fe, Na, Ca, K, Mg, Mn, Se and Cu. Pumpkin and its seeds were converted into flours by following standard methods with some modifications and used in the preparation of weaning mixes and cookies. Products of different treatments were packed in polyethylene bags and stored at ambient temperature. The studies indicated that supplementation of pumpkin flour and pumpkin seed flour enhances the nutritional as well as sensory quality of weaning mixes and cookies. Incorporation of pumpkin flour in weaning mixes and cookies resulted in significant increase in β-carotene, fibre and protein. Substitution of pumpkin seed flour in the preparation of these products also revealed a significant increase in various nutrients. Sensory evaluation of weaning mixes showed that supplementation of wheat flour with 10 per cent of pumpkin flour was rated as the best, while for pumpkin seed flour 20 per cent substitution was awarded the highest scores. The ratio of 80:20 was found to be the best for cookies prepared by supplementing wheat flour with pumpkin flour and also for cookies when supplemented with pumpkin seed flour. The study revealed that the products can be safely stored up to a period of three months with minimal changes in physical, chemical and sensory attributes, accordingly. Henceforth, it is concluded that pumpkin can be successfully exploited for preparation of good quality and nutritionally enriched processed products.|
|Appears in Collections:||Theses|
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|Bavita M. Sc. Final Thesis PDF.pdf||Food Science and Technology(M.Sc)||2.1 MB||Adobe PDF||View/Open|
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