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Preservation of lemon juice

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dc.contributor.author Rayhan, Md. Abu
dc.date.accessioned 2019-07-16T07:37:27Z
dc.date.available 2019-07-16T07:37:27Z
dc.date.issued 2018-12-20
dc.identifier.uri http://hdl.handle.net/123456789/2960
dc.description.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. en_US
dc.language.iso en_US en_US
dc.publisher Daffodil International University en_US
dc.relation.ispartofseries ;P11835
dc.subject Food and Nutrition en_US
dc.subject Lemon Juice en_US
dc.subject Pumpkin Powder en_US
dc.title Preservation of lemon juice en_US
dc.type Other en_US


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