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Nutritional Benefits of Pumpkin Biscuits by Md. Badrul is a document available to read on EtoBox.
This study evaluated the production of flour and biscuits from pumpkin. Pumpkin was dried, milled into flour, and used to replace wheat flour at ratios from 10-50% in biscuit formulations. The biscuits were analyzed for nutritional properties and sensory attributes. Biscuits with 40-60% pumpkin flour had significantly higher ash, fiber and protein than the control. Sensory evaluation scores were also highest for biscuits with 40-60% pumpkin flour replacement. The results suggest that pumpkin flour can be us
- Author
- Md. Badrul
- Language
- EN