Utilization of pumpkin powder in bakery products

Article English OPEN
Thirawat Thepjaikat; Siriporn Kawngdang; Tippawan Manon; Angkana Naulbunrang; Jirapa Pongjanta;
(2006)
  • Publisher: Prince of Songkla University
  • Journal: Songklanakarin Journal of Science and Technology (SJST) (issn: 0125-3395)
  • Publisher copyright policies & self-archiving
  • Subject: pumpkin powder | wheat substitution | bakery products | β-carotene | Technology | T | Technology (General) | T1-995 | Science | Q | Science (General) | Q1-390

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, ... View more
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