Effect of Pumpkin Powder on Physico-chemical Properties of Cake
- 1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
- 2Department of Agricultural and Industrial Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
- 3Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Int. Res. J. Biological Sci., Volume 5, Issue (4), Pages 1-5, April,10 (2016)
The effect of the supplementation of pumpkin powder at a rate of 5%, 10% and 15% on physico-chemical properties of cake was evaluated in this study. It was observed that pumpkin powder showed significant effect on the proximate compositions of cake. Moisture, ash and protein content were found to be increased, whereas fat and total carbohydrate decreased with the addition of pumpkin powder. It was revealed that tough crumb with slight rough crust characteristic was resulted in 15% pumpkin blended cake among samples. However, sample C (10% pumpkin powder) was scored with the highest values based on organoleptic properties among pumpkin powder blended cakes. Pumpkin powder could be used potentially with wheat flour in cake preparation to minimize the postharvest loss of fresh pumpkin and as a rich source of nutrients especially &
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