STUDY ON GLYCEMIC INDEX OF VALUE ADDED PRODUCTS FROM PUMPKIN (Cucurbita maxima)
| dc.contributor.advisor | UMADEVI, S. HIREMATH | |
| dc.contributor.author | HETTI HEWAGE ANURUDDIKA, MALKANTHI | |
| dc.date.accessioned | 2018-12-06T05:32:00Z | |
| dc.date.available | 2018-12-06T05:32:00Z | |
| dc.date.issued | 2018-07-31 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-11966 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810085263 | |
| dc.language.iso | en | en_US |
| dc.pages | 187 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | STUDY ON GLYCEMIC INDEX OF VALUE ADDED PRODUCTS FROM PUMPKIN | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STUDY ON GLYCEMIC INDEX OF VALUE ADDED PRODUCTS FROM PUMPKIN (Cucurbita maxima) | en_US |
| dc.type | Thesis | en_US |