Utilization of pumpkin powder to enhance the nutritional value and physical properties of biscuits
Other Title(s)
الاستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبسكويت
Joint Authors
Muhammad, Hind Muhammad Ali
Abd al-Hamid, Shaima Salih
Umar, Suad Muhammad
Source
Issue
Vol. 5, Issue 14 (30 Apr. 2022), pp.174-189, 16 p.
Publisher
Asyut University Faculty of Specific Education
Publication Date
2022-04-30
Country of Publication
Egypt
No. of Pages
16
Main Subjects
Topics
Abstract 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.
American Psychological Association (APA)
Umar, Suad Muhammad& Muhammad, Hind Muhammad Ali& Abd al-Hamid, Shaima Salih. 2022. Utilization of pumpkin powder to enhance the nutritional value and physical properties of biscuits. South-South Dialogue،Vol. 5, no. 14, pp.174-189.
https://search.emarefa.net/detail/BIM-1549146
Modern Language Association (MLA)
Umar, Suad Muhammad…[et al.]. Utilization of pumpkin powder to enhance the nutritional value and physical properties of biscuits. South-South Dialogue Vol. 5, no. 14 (Apr. 2022), pp.174-189.
https://search.emarefa.net/detail/BIM-1549146
American Medical Association (AMA)
Umar, Suad Muhammad& Muhammad, Hind Muhammad Ali& Abd al-Hamid, Shaima Salih. Utilization of pumpkin powder to enhance the nutritional value and physical properties of biscuits. South-South Dialogue. 2022. Vol. 5, no. 14, pp.174-189.
https://search.emarefa.net/detail/BIM-1549146
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1549146