Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبسكويت

Abstract

Pumpkin has a high nutritional value of protein ,fiber, carbohydrates and antioxidants. So the present study aims to investigate the chemical,mineral, β carotene and vitamin E contents ,likewise ,physical and sensory properties of wheat biscuits and biscuits fortified with (10%,20%) peel and pulp of pumpkin. The results revealed that the gross chemical composition of biscuits fortified with 20% peel of pumpkin powder was recorded a high ratio in protein 10.47 %;but Wheat flour biscuit was recorded the lowest value in protein 9,02 %and crude fiber 0,21% ; while, biscuits fortified with 10% pulp had the lowest value of crude fat 13.45%on dry weight basis. Results also indicated a more significant difference in mineral content between biscuits fortified with peel and pulp of pumpkin. In addition biscuits with 20% peel was recorded the highest values in Ca ,Fe, Mg (285.33) mg/100g .The highest ꞵ-Carotene in biscuits fortified with 20% pulp pumpkin was recorded 1,20 mg/100g, also the lowest ꞵcarotene in wheat flour biscuit was recorded (0.34 mg/100g) . while, physical and sensory properties scores had observed significantly higher in biscuits fortified with 20% pulp pumpkin powder. Therefore it could be recommended to utilize pumpkin in different food formulas to enhance the nutritional value .