Standardization of protocol for the preparation of pumpkin fortified biscuits

Abstract

Present experiment was conducted with an objective to standardize the protocol for the preparation of pumpkin fortified biscuits. The pumpkin powder and pulp was incorporated into the standard recipe to replace wheat flour at levels of 5, 10, 15 and 20 per cent in the preparation of biscuits. Physico chemical analysis reveals that combination of 20 per cent pumpkin powder and 80 per cent refined wheat flour was best nutritionally compared to all treatments whereas result of sensory evaluation revealed that the 15 per cent addition of pumpkin powder has shown higher score for taste, texture and it was highly accepted by the judges. However, a declining trend in acceptability was observed above 15 per cent level of pumpkin powder. No microbial growth was observed, indicating product is stable and safe for the consumption.