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Sep 11, 2014
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Abstract

The present study was conducted to develop and investigate pumpkin pies to assess its prospect in marketability and study their shelf-life. Fresh pumpkin was used to produce pumpkin puree. The pumpkin pies were prepared by incorporating different levels of pumpkin puree, wheat flour, sugar, milk and egg. The pumpkin pies were investigated for their nutritional and sensory properties. The sensory results showed that overall acceptability, flavor, texture and color scores differed significantly (p<0.05). The pumpkin pies containing pumpkin puree (40%), wheat flour (12%), sugar (20%), milk powder (15%) and egg (13%) was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of pumpkin pies samples. The nutritional compositions of the best sample were moisture 38.05%, ash 1.15%, protein 10.24%, fat 7.33% and total carbohydrate 43.24% which energy value was 279.88kcal/g.

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Author Biographies

Monirul Islam

Rural Development Academy (RDA),

Bogra,

Jakia Sultana Jothi, Chitagong Veterinary and Animal Sciences University Khulsi-4225, Chittagong

Lecturer, Dept. of Food Processing and Engineering

 

Md. Rowshon Habib, Bangladesh Agricultural University, Mymensingh-2202

Department of Food Technology & Rural Industries

Abdullah Iqbal, Bangladesh Agricultural University, Mymensingh-2202

Department of Food Technology & Rural Industries
How to Cite
Islam, M., Jothi, J. S., Habib, M. R., & Iqbal, A. (2014). Evaluation of Nutritional and Sensory Quality Characteristics of Pumpkin Pies. International Journal of Emerging Trends in Science and Technology, 1(07). Retrieved from http://igmpublication.org/ijetst.in/index.php/ijetst/article/view/293

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