Utilization of pumpkin powder in bakery products

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 (Cucurbita moschat Duch. ex. Poir.). It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% al...

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Bibliographic Details
Published in:Songklanakarin Journal of Science and Technology (SJST)
Main Authors: Thirawat Thepjaikat, Siriporn Kawngdang, Tippawan Manon, Angkana Naulbunrang, Jirapa Pongjanta
Format: Article
Language:English
Published: Prince of Songkla University 2006-03-01
Subjects:
pumpkin powder
wheat substitution
bakery products
β-carotene
Online Access:http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/10_pumpkin.pdf

Internet

http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/10_pumpkin.pdf

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