Utilization of pumpkin powder in bakery products
The objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat Duch. ex. Poir.). It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% al...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2006-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/10_pumpkin.pdf |
| _version_ | 1811216004363059200 |
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| author | Thirawat Thepjaikat Siriporn Kawngdang Tippawan Manon Angkana Naulbunrang Jirapa Pongjanta |
| author_facet | Thirawat Thepjaikat Siriporn Kawngdang Tippawan Manon Angkana Naulbunrang Jirapa Pongjanta |
| author_sort | Thirawat Thepjaikat |
| collection | DOAJ |
| description | The objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat Duch. ex. Poir.). It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% alcohol insoluble solids, 7.29 mg/100g sample of β-carotene, had color values of L*57.81, a*8.31, and b*34.39, and 0.24 water activity. It gelatinized at 90ºC. It was used as a source of β-carotene and yellow color supplement in bakery products. Wheat flour was substituted by 5 levels of pumpkin powder (10, 20, 30, 40 and 50%) in sandwich bread, sweet bread, butter cake, chiffon cake and cookies. The products were consumertested and their physicochemical and sensory properties analyzed. Results showed that 20% substitution was optimum for butter cake, and chiffon cake, while only 10% substitution was acceptable for sandwich bread, sweet bread and cookies. The acceptance by the consumer group was at the level of "like moderately" to "like very much". Between 90-100% of the consumers who accepted the products would buy them. Chiffon cake substituted with pumpkin powder was the most preferred, followed by butter cake, sandwich bread, cookies, and sweet bread. The pumpkin-substituted products contained 15.00-103.30 µg RE of vitamin A (3.13-12.92% of Thai RDI for vitamin A intake per day). |
| first_indexed | 2024-04-12T06:32:26Z |
| format | Article |
| id | doaj.art-7b1523571bb0400f86f62eef52d1a33b |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-04-12T06:32:26Z |
| publishDate | 2006-03-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-7b1523571bb0400f86f62eef52d1a33b2022-12-22T03:43:58ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952006-03-0128Suppl.17179Utilization of pumpkin powder in bakery productsThirawat ThepjaikatSiriporn KawngdangTippawan ManonAngkana NaulbunrangJirapa PongjantaThe objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat Duch. ex. Poir.). It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% alcohol insoluble solids, 7.29 mg/100g sample of β-carotene, had color values of L*57.81, a*8.31, and b*34.39, and 0.24 water activity. It gelatinized at 90ºC. It was used as a source of β-carotene and yellow color supplement in bakery products. Wheat flour was substituted by 5 levels of pumpkin powder (10, 20, 30, 40 and 50%) in sandwich bread, sweet bread, butter cake, chiffon cake and cookies. The products were consumertested and their physicochemical and sensory properties analyzed. Results showed that 20% substitution was optimum for butter cake, and chiffon cake, while only 10% substitution was acceptable for sandwich bread, sweet bread and cookies. The acceptance by the consumer group was at the level of "like moderately" to "like very much". Between 90-100% of the consumers who accepted the products would buy them. Chiffon cake substituted with pumpkin powder was the most preferred, followed by butter cake, sandwich bread, cookies, and sweet bread. The pumpkin-substituted products contained 15.00-103.30 µg RE of vitamin A (3.13-12.92% of Thai RDI for vitamin A intake per day).http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/10_pumpkin.pdfpumpkin powderwheat substitutionbakery productsβ-carotene |
| spellingShingle | Thirawat Thepjaikat Siriporn Kawngdang Tippawan Manon Angkana Naulbunrang Jirapa Pongjanta Utilization of pumpkin powder in bakery products Songklanakarin Journal of Science and Technology (SJST) pumpkin powder wheat substitution bakery products β-carotene |
| title | Utilization of pumpkin powder in bakery products |
| title_full | Utilization of pumpkin powder in bakery products |
| title_fullStr | Utilization of pumpkin powder in bakery products |
| title_full_unstemmed | Utilization of pumpkin powder in bakery products |
| title_short | Utilization of pumpkin powder in bakery products |
| title_sort | utilization of pumpkin powder in bakery products |
| topic | pumpkin powder wheat substitution bakery products β-carotene |
| url | http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/10_pumpkin.pdf |
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