Development, quality evaluation and acceptiblity of pumpkin seed flour incorporated in gravy

Abstract

The society is now heading to find an optimum alimentary diet that tries to promote the consumption of the foods that have a favorable effect on the health. This is the context where appeared the concept of "Functional foods". Pumpkin seeds (Cucurbita pepo) have received considerable attention in recent years due to its health protective and nutritional benefits. They are a beautiful food -earthy in flavour, sweet nuts used in variety of dishes like snacks (baking), soups, and salads. They are a good source of calories, proteins, carotenoids, minerals, fibre and phytosterols which contribute in regulating cholesterol. They also have omega 3 and omega 6 fatty acids needed for hormone balance, brain function and skin health. Tryptophan present in these seeds aids in milk production in lactating mothers and used to reduce postpartum swelling of the hands and feet. Hence, Pumpkin seeds serve as a good nutritious snack and helps in promoting good health. Hence, the present study entitled "Development, quality evaluation and acceptiblity of pumpkin seed flour incorporated in gravy"

Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals

“…Flour of pumpkin flesh, peel, and seed have been used in the formulation of bakery, snacks, and confectioneries in numerous countries such as Korea, Poland, Iraq, China, Russia, and India [ [23] , [24] , [25] , [26] , [27] ]. Though pumpkin is a highly available vegetable all year round, the only pumpkin fruit flesh is most popularly consumed in Bangladesh.…”

Technology of the boiled-smoked sausage products is for the use of side foods of processing of oil-bearing production

“…Популярним є вживання не лише м'якоті гарбуза, а й насіння, з якого виготовляють олію, борошно, клітковину, "протеїновий порошок". Саме ці компоненти цікаві для досліджень у ролі функціональних інгредієнтів для харчових продуктів для дорослих і дітей (Adams et al, 2011;Sharma & Lakhawat, 2017).…”

Overview of Cucurbita spp. (pumpkin) and development of value-added products emphasizing its nutritional and chemical composition

“…According to a study carried out by Mishra et al [44], they have developed two Indian traditional recipes known as 'Halwa' and 'Mathri' using pumpkin seed flour instead of the conventional ingredient; wheat flour. And a sensory evaluation has been conducted in order to evaluate the consumer acceptance.…”