APPLICABILITY OF PUMPKIN PUREE IN SUGAR BISCUIT PRODUCTION

At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pumpkin puree. To study physical, chemical, organole...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
المؤلف الرئيسي:	ALEKSANDR LUKIN
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-09-01
الموضوعات:	pumpkin puree sugar biscuits nutritional value organoleptic evaluation pumpkin
الوصول للمادة أونلاين:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4939

مواد مشابهة

Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders
حسب: Ashiq Hussain, وآخرون
منشور في: (2022-08-01)

New Technology for Functional Dessert Production Based on Soy and Pumpkin
حسب: Statsenko Ekaterina S., وآخرون
منشور في: (2020-06-01)

Watermelon and pumpkin puree
حسب: G. E. Zhumalieva, وآخرون
منشور في: (2023-07-01)

A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking
حسب: Oana Viorela Nistor, وآخرون
منشور في: (2022-07-01)

Pumpkin—Cucurbita spp.
حسب: James M. Stephens
منشور في: (2003-05-01)

The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée
حسب: Monika Janowicz, وآخرون
منشور في: (2023-06-01)

Pumpkin, Naked-Seeded—Cucurbita pepo L.
حسب: James M. Stephens
منشور في: (2003-05-01)

Using milk-pumpkin mixture for yogurt producing
حسب: M. K. Iztileuov, وآخرون
منشور في: (2021-05-01)

THE IMPORTANCE OF PUMPKINS AND OIL GOURDS IN ROMANIA
حسب: Margit CSIPKÉS
منشور في: (2023-07-01)

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حسب: Mardiah Mardiah
منشور في: (2021-10-01)

Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications
حسب: Roxana Nicoleta Gavril (Rațu), وآخرون
منشور في: (2024-08-01)

Formation of cracker quality indicators using non-traditional raw materials
حسب: L. Z. Borieva, وآخرون
منشور في: (2020-04-01)

EFFECT OF PALM POLLEN,PUMPKIN EXTRACT, NANO FERTILIZER AND THEIR INTERACTIONS WITH WHEAT HERBICIDES
حسب: S. H. A. Al-ziady, وآخرون
منشور في: (2023-04-01)

Assessment of the influence of phytocomposition on the sensory characteristics of bakery products
حسب: O. V. Pavlova, وآخرون
منشور في: (2025-06-01)

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حسب: Gehan A.M. Hussein, وآخرون
منشور في: (2006-09-01)

Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment
حسب: Rabiatul Adawyah, وآخرون
منشور في: (2023-09-01)

In vitro health beneficial activities of Pumpkin seeds from Cucurbita moschata cultivated in Lemnos
حسب: Danai Sakka, وآخرون
منشور في: (2015-10-01)

Evaluation of F1 Hybrids of Pumpkin (Cucurbita moschata Duch. Ex Poir) for Yield and Quality
حسب: N A Tamil Selvi, وآخرون
منشور في: (2013-12-01)

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types
حسب: Ratnawati L, وآخرون
منشور في: (2023-01-01)

PROSPECTS FOR THE USE OF PUMPKIN PLANTS AS A NATURAL BIOCORRECTOR IN THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS
حسب: A. L. Alekseyev, وآخرون
منشور في: (2023-05-01)

Preparation and Stability Evaluation of Pumpkin Seed Oil Microcapsules Using Pumpkin Seed Protein-Modified Flaxseed Gum as Wall Material
حسب: Zhanxia LIU, وآخرون
منشور في: (2025-09-01)

PUMPKIN SEED PASTE WITH IMPROVED CONSUMER PROPERTIES
حسب: S. Osolina, وآخرون
منشور في: (2023-12-01)

Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour
حسب: Abebe Desalegn Melese, وآخرون
منشور في: (2022-10-01)

STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD
حسب: O. Gumenuk, وآخرون
منشور في: (2021-11-01)

Pumpkin seed flour (Cucurbita pepo l.) as an alternative source in the feeding of pigs in the initial phase of production
حسب: Marina Resende de Castro, وآخرون
منشور في: (2023-10-01)

Pumpkin Fruit Influence on Calves’ Growth
حسب: A. SHIMKUS, وآخرون
منشور في: (2014-07-01)

Pumpkin Fruit Influence on Calves’ Growth
حسب: A. SHIMKUS, وآخرون
منشور في: (2014-07-01)

Pumpkin Fruit Influence on Calves’ Growth
حسب: A. SHIMKUS, وآخرون
منشور في: (2016-07-01)

Product development of pumpkin tablet
حسب: Kamgoed, T., وآخرون
منشور في: (2007-05-01)

Pumpkin protection against root rots
حسب: O. Melnyk, وآخرون
منشور في: (2020-07-01)

Influence of Fusarium oxysporum-resistant pumpkin rootstock on the productivity of the F1 Asylum cucumber hybrid
حسب: Shoibekova Alima, وآخرون
منشور في: (2023-10-01)

Dietary raw and roasted pumpkin seed supplementation exerts neuroprotective effects in healthy rats as demonstrated by biochemical and histopathological analysis
حسب: Seun Funmilola Akomolafe, وآخرون
منشور في: (2025-09-01)

Effect of different food additives on the color protection of instant pumpkin flour
حسب: Wendong Fan, وآخرون
منشور في: (2023-12-01)

A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products
حسب: Guoqiang Zhang, وآخرون
منشور في: (2025-02-01)

PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING
حسب: Seveline Seveline
منشور في: (2017-06-01)

Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions
حسب: Geoffrey M. Meru, وآخرون
منشور في: (2017-11-01)

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The development of value-added yogurt based on pumpkin peel powder as a bioactive powder
حسب: Roxana Nicoleta Gavril (Rațu), وآخرون
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