खाद्य प्रसंस्करण एवं प्रौद्योगिकी जर्नल

अमूर्त

Study on Physico-Chemical Characteristics of Pumpkin Blended Cake

Mudasir A Bhat and Anju Bhat

In the current study pumpkin blended cakes were prepared by substituting refined and whole wheat flour with pumpkin powder in the ratio’s of 100:00, 90:10, 80:20 and 70:30. The highest moisture content (19.87) was recorded in T4 (70:30: refined wheat flour: pumpkin) while ash (4.15%), crude fiber (1.90%) and β-carotene (0.91 mg /100g) were highest in T8 (70:30: whole wheat flour: pumpkin). The highest crude protein (14.77%) and crude fat (29.80%) were recorded in T5 (100:00: whole wheat flour: pumpkin) whereas highest carbohydrate content of 54.52 percent was recorded in T1 (100:00: refined wheat flour: pumpkin).