Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products
| dc.contributor.advisor | Sharma, Sonika | |
| dc.contributor.author | Manpreet Kaur | |
| dc.date.accessioned | 2017-05-29T10:39:27Z | |
| dc.date.available | 2017-05-29T10:39:27Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to supplement various food products to enhance nutritional content. Pumpkin seeds were processed into raw and roasted flour. Five products namely Laddoo, Panjeeri, Mathi, Cake, Cookies were prepared and standardized. For each product, one control and six experimental samples (three using raw pumpkin seed flour and three using roasted pumpkin seed flour) were prepared. The control and test samples were analyzed for their sensory attributes. Most accepted test samples (supplemented with raw and roasted pumpkin seed flour) were analyzed for nutritional composition along with control sample. All the products supplemented with 30% pumpkin seed flour (raw and roasted) were most acceptable except cake which was highly accepted at 20% level of supplementation. The moisture, protein, fat, fiber, ash, iron, zinc content of raw and roasted pumpkin seed flour was 6.98 and 2.80%, 22.05 and 23.45%, 30.80 and 31.90%, 7.68 and 7.56%, 8.92 and 8.04%, 8.16 and 7.08mg/100gm, 6.60 and 6.35mg/100gm respectively. Total carotenoid content, antioxidant activity, peroxide value of raw and roasted pumpkin seed flour was found as 0.75 and 0.42mg/100gm, 68.80 and 61.30%, 4.60 and 6.20meq/kg. The protein, fat, fiber, ash and energy content of all the supplemented products were significantly higher as compared to the control samples. Moisture content was highest in control cake i.e. 20.26%, protein content was highest in laddoo supplemented with raw and roasted pumpkin seed flour (11.72 and 12.07%), fat content of mathi supplemented with roasted pumpkin seed flour was maximum i.e. 45.56%, fiber content of laddoo supplemented with raw pumpkin seed flour was maximum with 3.21% and maximum ash content was found in panjeeri supplemented with raw pumpkin seed flour (2.55%). Maximum iron content (3.29 mg/100gm) was found in panjeeri supplemented with raw pumpkin seed flour and maximum zinc content (2.08mg/100gm) was found in laddoo supplemented raw pumpkin seed flour. Higher content of total carotenoid content (0.370 mg/100gm) and antioxidant activity (74.20%) was found in laddoo supplemented with raw pumpkin seed flour. Maximum peroxide value was found in control mathi i.e. 8.9 meq/kg. Microbial count of raw pumpkin seed flour was higher as compared to the roasted pumpkin seed flour but was in safe limits. Thus pumpkin seed flour can be stored in air tight glass container for two months. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810012901 | |
| dc.keywords | Pumpkin seeds, Supplemented products, Sensory evaluation, Nutritional composition, Microbial count, Cucurbita moschata | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 71 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | nutritional evaluation of pumpkin seed | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development and nutritional evaluation of pumpkin seed (Cucurbita moschata) supplemented products | en_US |
| dc.type | Thesis | en_US |