Development and standardization of pumpkin (Cucurbita maxima) incorporated cookies

Abstract

The present study was carried out with objective of utilizing nutrient rich pumpkin to develop cookies. The pumpkin was incorporated into the cookies in the form powder and puree in different proportions. Pumpkin was pre-processed, dried and powdered. Pumpkin powder was replaced with wheat flour in 10, 20 and 30 percentage as A1, A2 and A3 respectively. The pumpkin puree was also replaced with wheat in 10, 20 and 30 percentage as B1, B2 and B3. Sensory analysis was done by trained panel by 9 point hedonic scale. Pumpkin powder incorporated cookies had high overall acceptability compared pumpkin puree cookies. A2 was found to be highly acceptable with significant difference. Proximate analysis was carried out for all the samples. The proximate analysis showed moisture 1.72 ± 0.025, ash1 3.24 ± 0.025, protein 8.65 ± 0.06, fat 22.94 ± 0.015, carbohydrate 60.67 ± 0.03 and fiber 2.55 ± 0.03.