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Production of Pumpkin Powder and Its Value Addition

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Production of Pumpkin Powder and Its Value Addition
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  1. Beskrivelse

    The investigation entitled "Production of pumpkin powder and its value addition" was carried out to develop and standardize the technology for production of carotene rich pumpkin powder and its utilization in various common food products with a view to combat the vitamin A deficiency diseases by increasing the availability of vitamin A. Different size pumpkin cubes were dried in different dryers operated at different temperatures. Maximum carotene could be retained in vacuum dried pumpkin powder. Physico-chemical characterization of carotene rich pumpkin powder obtained. Pumpkin powder was utilized in selected food products viz. biscuit, bhajjiya and ice-cream and the effects of incorporation of pumpkin powder at various levels on textural, sensory characteristics, retention of carotene after processing and availability of vitamin A from the product were evaluated. In biscuit, bhajjiya and ice-cream replacement level of base ingredient with pumpkin powder were optimized. The maximum retention of vitamin A was observed in ice-cream and corresponding percent RDI of vitamin A fulfilled from biscuit, bhajjiya and ice-cream for pre-school children and adult are reported.

  2. Yderligere info
    Udgivelsesdato:
    01-07-2014
    Sprog:
    Engelsk
    ISBN13:
    9783639661736
    Sidetal:
    208
    Vægt:
    313 g
    Højde:
    12 mm
    Bredde:
    152 mm
    Længde:
    229 mm
    Forlag:
    Scholars Press
    Mærkat:
    Bog, hæftet
    Format:
    Hæftet
  3. Anmeldelser

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