STUDY ON GLYCEMIC INDEX OF VALUE ADDED PRODUCTS FROM PUMPKIN (Cucurbita maxima)
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Date
2018-07-31
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Nutritional and health-protective value of pumpkin were studied with the objectives to
develop value added products from pumpkin pulp and seed powder. The products
formulated were string hoppers and tea crackers. Products were organoleptically evaluated
based on 9-point hedonic scale. Mean sensory scores revealed that incorporation of 20 per
cent pumpkin pulp powder in string hoppers and tea crackers were best accepted. 10 per
cent pumpkin seed powder incorporated string hoppers and 5 per cent pumpkin seed
powder incorporated tea crackers had higher sensory scores. In pumpkin pulp and seed
powder mixed string hoppers and tea crackers were best accepted at 5 per cent
incorporation. Nutrient analysis of best accepted products indicated that they were good
source of protein, fat, fiber, beta-carotene, vitamin C, potassium, magnesium, iron and zinc.
Moisture content, peroxide value and microbial load were increased significantly for all
accepted products during the storage period, but all products were within the permissible
level. Decreasing trend in sensory scores were observed in all accepted products during
storage period. Glycemic index of 5 per cent pumpkin seed powder incorporated tea
cracker was reduced compared to reference food and there was no significant different was
observed. Glycemic index of white bread was (100) and 5 per cent pumpkin seed powder
incorporated tea crackers was (74.61). Based on the research findings, value added
products may be advisable to diabetes subjects.
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