Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins
2018
Srinivasulu, K. | Aathira, P. | Sulochanamma, G. | Sathiya Mala, K. | Anjali, E. K.
Muffins are ready-to-eat snack foods largely consumed by children. They are usually made with wheat flour which contains a limited amount of β-carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is responsible for its yellow or orange colour. The objective of this study was to determine the optimum level of substitution of carotene rich pumpkin powder in the formulation of muffins and to assess the quality of muffins. The prepared pumpkin powder was assessed for proximate parameters. Muffins were prepared by replacing wheat flour with pumpkin powder at different levels (viz. 10%, 20%, 40%, 60% and 80%) and were assessed for their proximate, texture and sensory parameters by packing in polyethylene (PE) and metallised polyester polyethylene (MPE) pouches. Pumpkin powder contained 6.9% moisture, 2.6% protein, 4.8% ash, 8.9% fibre, and 312.4 mg/100 g of total carotene (on dry basis). The influence of replacement of wheat flour with pumpkin powder in the formulation of muffins resulted in changes in the sensory quality of muffins. Sensory evaluation indicated that muffin with pumpkin powder incorporated at the level of 20% was found to be more acceptable. Substitution beyond 20% affected the colour and overall acceptability of the product. Adding pumpkin powder not only increases the nutritive value of muffins, but also brings about a value addition to pumpkin.
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