Google Scholar

##plugins.themes.academic_pro.article.sidebar##

Published
Sep 11, 2014
Download
PDF Registration form
Statistic
Read Counter : 127 Download : 82

Downloads

Download data is not yet available.

##plugins.themes.academic_pro.article.main##

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.

##plugins.themes.academic_pro.article.details##

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 https://igmpublication.org/ijetst.in/index.php/ijetst/article/view/293

References

[1] S. Sharma and R. Rao, “Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis”, International Food Research Journal, 20(5), pp. 2309-2316, 2013.

[2] F. Caili, T. Haijun, C. Tongyi, L. Yi, and L. Quanhong, “Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin”, Food Chemistry, 100, pp. 944-947. 2007.

[3]BBS, “Statistical Year Book of Bangladesh”, Bangladesh Bureau of Statistics, Statistic Division, Ministry of Planning, Govt. of the people's Republic of Bangladesh, Dhaka, 2008.

[4] K. G. Shanmugavelu, Production Technology of Vegetable Crops. 2nd ed.,Oxford and IBH publishing Co. Pvt. Ltd, New Delhi, India, p. 716, 1989.

[5] J. Oliver and A. Palou, “Chromatographic determination of carotenoids in foods”. Journal of Chromatography, 881, pp. 543–555, 2000.

[6] J. G. Provesi, C. O. Dias and E. R. Amante, “Changes in carotenoids during processing and storage of pumpkin puree”, Food Chemistry, 128, pp.195–202, 2011.

[7] A. V. Rao and L. G. Rao, “Carotenoids and human health”, Pharmacological Research, 55, pp. 207–216, 2007.

[8] R. P. Srivastava and S. Kumar, Fruit and Vegetable Preservation Principles and Practices, 3rd ed. International. Book Distributing Co., Charbagh, India. p. 6-7, 1997.

[9] AOAC, Official Methods of Analysis, Fourteenth Edition, Association of Official Analytical Chemists, 15th Edn. , Washington, D. C., 2005.

[10] D. Pearson, The chemical analysis of foods, 7th Edn., Churchill Lavingstone, New York, 1970.

[11] FAO food and nutrition paper, Food energy – methods of analysis and conversion factors, Food and Agriculture Organization of The United Nations, Rome, p. 37, 2003.

[12] E. Larmond, Laboratory Methods for Sensory Evaluation of Foods, Department of Agriculture Publication Ottawa, Canada, 1977.

[13] IBM SPSS Statistics, IBM SPSS Statistics for Windows, Version 20.0. IBM Corp., Armonk, New York, 2011.

[14] J. Pongjanta, A. Naulbunrang, S. Kawngdang, T. Manon and T.Thepjaikat, “Utilization of pumpkin powder in bakery products”, Songklanakarin J. Sci. Technol., 28(1), pp. 71-79, 2006,