Utilization of pumpkin powder to enhance the nutritional value and physical properties of biscuits

الملخص EN

Pumpkin has a high nutritional value of protein, fiber, carbohydrates and antioxidants.

So the present study aims to investigate the chemical, mineral, β carotene and vitamin E contents, likewise, physical and sensory properties of wheat biscuits and biscuits fortified with (10% , 20% ) peel and pulp of pumpkin.

The results revealed that the gross chemical composition of biscuits fortified with 20% peel of pumpkin powder was recorded a high ratio in protein 10.47 % ; but Wheat flour biscuit was recorded the lowest value in protein 9, 02 % and crude fiber 0, 21% ; while, biscuits fortified with 10% pulp had the lowest value of crude fat 13.45% on dry weight basis.

Results also indicated a more significant difference in mineral content between biscuits fortified with peel and pulp of pumpkin.

In addition biscuits with 20% peel was recorded the highest values in Ca, Fe, Mg (285.33) mg/100g.

The highest ꞵ-Carotene in biscuits fortified with 20% pulp pumpkin was recorded 1, 20 mg/100g, al
Pumpkin has a high nutritional value of protein, fiber, carbohydrates and antioxidants.

So the present study aims to investigate the chemical, mineral, β carotene and vitamin E contents, likewise, physical and sensory properties of wheat biscuits and biscuits fortified with (10% , 20% ) peel and pulp of pumpkin.

The results revealed that the gross chemical composition of biscuits fortified with 20% peel of pumpkin powder was recorded a high ratio in protein 10.47 % ; but Wheat flour biscuit was recorded the lowest value in protein 9, 02 % and crude fiber 0, 21% ; while, biscuits fortified with 10% pulp had the lowest value of crude fat 13.45% on dry weight basis.

Results also indicated a more significant difference in mineral content between biscuits fortified with peel and pulp of pumpkin.

In addition biscuits with 20% peel was recorded the highest values in Ca, Fe, Mg (285.33) mg/100g.

The highest ꞵ-Carotene in biscuits fortified with 20% pulp pumpkin was recorded 1, 20 mg/100g, also the lowest ꞵ-carotene in wheat flour biscuit was recorded (0.34 mg/100g).

while, physical and sensory properties scores had observed significantly higher in biscuits fortified with 20% pulp pumpkin powder.

Therefore it could be recommended to utilize pumpkin in different food formulas to enhance the nutritional value.

Key words: Pumpkin, Chemical composition, Minerals content, Vitamins, Biscuits.

so the lowest ꞵ-carotene in wheat flour biscuit was recorded (0.34 mg/100g).

while, physical and sensory properties scores had observed significantly higher in biscuits fortified with 20% pulp pumpkin powder.

Therefore it could be recommended to utilize pumpkin in different food formulas to enhance the nutritional value.

Key words: Pumpkin, Chemical composition, Minerals content, Vitamins, Biscuits.