Abstract:
The objective of this study was to produce pumpkin powder and use it as an ingredient in
bakery products. Pumpkin powder was produced from mature pumpkin. Pumpkin powder
contained 5.02% moisture, 2.625% protein, 1.16 % fat &4.96% as handwheat flour was substituted by 2levels of pumpkin powder (5 and 10%) in pumpkin cake. Raw pumpkin contained 0.74% ash, 1.75%protein, 1.40%fat, 73.325%moisture.The products were consumer tested and their physicochemical and sensory properties were analyzed. The result showed that cake prepared from 90% wheat flour & 10% pumpkin powder was optimum and accepted by the consumer group was at the level of "like extremely" to "like very much". This thesis was carried out to evaluate cake made from pumpkin powder substituted with wheat flour 95 and 90% extraction at level 5 and 10%, respectively to give two blends. The results showed that the sensory characteristics were varied with various concentrations of the ingredients in dough during production of cake and cake prepared from 90% wheat flour & 10% pumpkin powder were acceptable to most members regarding to taste, odor, texture, color, general appearance and overall acceptability.
