Development and Standardization of Instant Food Mixes from Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita moschata Duch ex Poir) (2025)

Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as A Thickener

Current Research in Nutrition and Food Science, 2024

Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties. CONTACT Nurrahman

Development, Quality Evaluation and Acceptability of Pumpkin Seed Flour Incorporated in Gravy

Journal of Nutrition & Food Sciences, 2017

The society is now heading to find an optimum alimentary diet that tries to promote the consumption of the foods that have a favorable effect on the health. This is the context where appeared the concept of "Functional foods". Pumpkin seeds (Cucurbita Pepo) have received considerable attention in recent years due to its health protective and nutritional benefits. They are a beautiful food-earthy in flavor, sweet nuts used in variety of dishes like snacks (baking), soups, and salads. They are a good source of calories, proteins, carotenoids, minerals, fiber and phytosterols which contribute in regulating cholesterol. They also have omega 3 and omega 6 fatty acids needed for hormone balance, brain function and skin health. Tryptophan present in these seeds aids in milk production in lactating mothers and used to reduce postpartum swelling of the hands and feet. Hence Pumpkin seeds serve as a good nutritious snack and helps in promoting good health. Hence, the present study entitled "Development, Quality Evaluation and acceptability of Pumpkin Seed Flour Incorporated in Gravy".

Processing and Quality Evaluation of Ready-to-Cook (RTC) Dehydrated Vegetables Mixture

Vegetables make up a major portion of the diet for human in various parts of the world, play a momentous ingredient in human nutrition and their postharvest losses range from 40-60% following harvest. Therefore, the development of Ready-to-cook (RTC) dehydrated vegetable mixture is one of the value additions to preserve the nutritional content of the vegetables. Accordingly, a study was conducted to develop a RTC dehydrated vegetable mixture by using five different vegetables such as carrot (Daucus carota), cabbage (Brassica oleracea), eggplant (Solanum melongena), green bean (Phaseolus vulgaris) and pumpkin (Cucurbita maxima). The dehydrated RTC vegetable mixtures were prepared to different levels 1.0%, 1.2%, 1.4% and 1.6% (w/w) of pumpkin pulp which served as binding agent while keeping other ingredients as constant. Physico-chemical parameters such as pH, Total soluble solids (TSS), moisture and fiber content were raged between 5.6-5.8, 3.8-5.7?Brix, 20.6-23.9 and 3.86 -6.89 % respectively. The TSS, moisture and fiber contents of formulated RTC dehydrated vegetable mixtures were significantly differed (p < 0.05) when the levels of added pumpkin puree in the mixture increased from 1.0 to 1.6 %. The microbiological study revealed that the prepared products were safe based on the total plate test, yeast, mould count and coliform tests. Results of sensory evaluation showed that the product can be consumed with high preference on a 5-point hedonic scale. Based on physico-chemical and sensory properties, the treatment with 1.2% of pumpkin was selected as the best combination compared to other tested treatments. The product was of having 22% of moisture and could be kept microbiologically safe for 5 weeks at ambient temperature of 30±1oC and 75% of RH.

Improved Energy and Sensory Properties of Instant Porridge Made from a Roasted Mixture of Grated Orange-Fleshed Sweet Potatoes and Flour Made from Shredded Sun Dried Cassava

Food and Nutrition Sciences, 2014

Mozambican diets are often lacking in vitamin A. Orange-fleshed sweet potatoes (OFSP) are rich in beta-carotene, a precursor of vitamin A, but are not easily introduced into the diet as the consistency of the porridge made from OFSP is unappetising. Flour made from roasted cassava (garri) produces a palatable porridge with a high energy density. We propose a simple procedure for producing an instant porridge by roasting grated OFSP with flour from shredded sun-dried cassava (G-OFSP). This is an easily adopted variant of the traditional garri-making process. The consistency of this porridge made from milled G-OFSP (G-OFSPf) was compared to the consistency of porridges made from maize flour (Mf), cassava flour (Cf), OFSP flour (OFSPf) and garri flour (Gf) at 43˚C, and then correlated to the perceived characteristics assessed by a sensory panel. The dry matter concentration of the porridges was adjusted to give similar consistency, measured by the maximum force of back extrusion, using traditional maize porridge as a reference. The porridges were additionally characterized by back extrusion force relaxation time. Short relaxation times were obtained for G-OFSPf, Mf and Gf porridges and longer times for Cf and OFSPf porridges, corresponding roughly to the sensory preference. In the sensory test of consistency, G-OFSPf porridge was ranked first, followed by Mf, Gf, OFSPf and Cf. In overall sensory tests comparing G-OFSPf porridge to Gf porridge, G-OFSPf porridge was significantly preferred with regard to all sensory attributes evaluated (p < 0.01). The energy density of the G-OFSPf porridge was 5.6 kJ/ml; the highest of the three most preferred porridges with regard to texture. The preparation of flour from a mixture of grated OFSP and shredded sun-dried cassava improved the perceived porridge consistency, increased its energy density, and its high acceptability would increase the intake of beta-*

Studies on development and storage stability of dehydrated pumpkin based instant soup mix

Journal of Applied and Natural Science, 2017

The study was carried out to develop and standardize Instant Soup Mix (ISM) from dehydrated pumpkin powder and to evaluate nutritional (moisture, sugars, protein, β-carotene, fat, fibre and water activity) and sensory qualities (colour, texture, flavour and overall acceptability) for determining its shelf-life during a period of six month. It was packed in aluminium laminated pouches and was analyzed periodically for changes in quality. Among various recipes optimized for the development of soup mix, soup mix containing 20g pumpkin powder, 5g moong dhal, 15g tomato powder, 11.4g spices (salt and black pepper) and condiments (onion, garlic and ginger powder), 2g dried pea, 2g dried spinach, and 2g dried carrot was selected as base recipe for addition of different starch source viz. rice, corn and potato @ 10 g. From the nutritional analysis, it was observed that corn based Instant Soup Mix had higher β-carotene (7.01 mg/100 g) and protein (12.65 %) content, while fibre (2.09 %) was higher in soup mix containing rice starch. It was observed that on the basis of sensory evaluation corn based soup mix was more acceptable. Therefore, results of nutrition and sensory evaluation indicated that a good quality ISM can be prepared by using corn starch. During the six month of storage, there was about 5.49 per cent increase in moisture, 3.16 and 5.27 per cent decrease in protein and β-carotene, respectively, along with slight losses in total sugars, fat and sensory quality. Further, the product was stable for 6 months under ambient condition.

Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour

Journal of scientific & industrial …, 2010

Abstract: This study presents an instant dhokla mix with incorporation of pumpkin (Cucurbita moschata) flour at 10, 20 and 30% levels in instant mix. Incorporation of pumpkin powder in instant dhokla mix resulted in a significant increase in nutrients (threefold increase in ...

The Development of Pumpkin Seeds Flour as Supplemented Products

2020

Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was to formulate pumpkin seeds as valuable product with good nutritionally supplement. Pumpkin seeds were processed into raw flour. Four products namely Cake, Cookies, Muffin and Bingka were prepared and standardized. For each product, one control and three experimental samples using raw pumpkin seed flour were prepared. The control and test samples were analyzed for their sensory attributes. Most accepted test samples were analyzed for nutritional composition along with control sample. All the products supplemented with 30% pumpkin seed were most acceptable except cake which was highly accepted at 20% level of supplementation. The moisture, protein, fat, fiber, ash, iron, zinc content of raw pumpkin seed flour was 6.98 and 2.80%, 22.05 and 23.45%, 30.80 and 31.90%, 7.68 and 7.56%, 8.92 and 8.04%, 8.16 and 7.08mg/100gm, 6.60 and 6.35mg/100gm respectively. Total caro...

Development and Nutritional Profiling of Commonly Used and Underutilized Vegetables Incorporated Instant Powders

Asian Journal of Dairy and Food Research

Background: Presently, due to changing in life style of the people and desire for more leisure time, there is considerable change in food habits with a strong demand for processed food products. This trend has also resulted in huge demand for processed vegetables in markets for use in convenience foods, dry salad mixes, dehydrated soups, pizzas, etc. Interestingly, the literature on utilization of vegetables for preparation of chutney powder is not available. Thus, there exists a need to develop suitable technology for the development of vegetable based instant chutney powder that will not only check the losses but also generate additional revenue for the growers. Methods: The work was done in the year 2019-2020. The vegetables were collected from the local market at Rajendranagar of Telangana state. After the preliminary processing, the vegetables were blanched and with different formulations 3 best selected powders were analyzed. Result: The results of the study found that additio...

Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder

Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder Abstract Attempts were made to prepare pumpkin (Cucurbita maxima, Var. MPH-1) powder using vacuum drying and evaluated for supplementation in bhajjiya, an Indian savory. The potential of the powder as composite with gram flour in bhajjiya production were evaluated with respect to nutritional, sensory and textural qualities. Bhajjiya were prepared by replacing gram flour with pumpkin powder at different levels viz. 0, 2.5, 5.0 7.5 and 10% (w/w) in the commercial formulation. The influence of replacement of gram flour in bhajjiya with pumpkin powder resulted in a significant change in the textural and sensory qualities of bhajjiya. As the replacement level of gram flour with pumpkin powder increased from 0 to 10% (w/w), the hardness and chewiness was decreased and springiness and resielience was increased. Bhajjiya prepared by replacing gram flour with pumpkin powder at the level of 7.5% (w/w) was found to be more acceptable from sensory point of view. Level of carbohydrate, crude fibre, ash, calcium and potassium was found considerable increased in bhajjiya prepared by replacing gram flour with pumpkin powder at the rate of 7.5% (w/w). Bhajjiya with more pumpkin powder had a more yellow color than those with less pumpkin powder. Addition of more pumpkin powder increased the level of carotene in the bhajjiya significantly.

Studies on Proximate Composition of Ragi Based Developed Instant Mixes

International Journal of Current Microbiology and Applied Sciences, 2017

Physicochemical Properties of Instant Pumpkin Javanese Noodle Gravy

Jurnal Teknologi dan Industri Pangan, 2013

This research was carried out to study the physical and chemical characteristics of pumpkin Javanese noodle gravy prepared in powder form. The finished product is categorized as an instant product as it only needs to be rehydrated with warm water (60°C) before consumption. Five gravy formulations were developed with the incorporation of two types of flour (tapioca and corn flours) as the thickening agent. Physical characteristics including colour and swelling properties of the final products were evaluated. For chemical analysis, ash, moisture, protein, crude fiber, fat and carbohydrate compositions were also determined. For physical analysis, all formulations showed similar colour appearance of the gravy powder including lightness (L), redness (a*) and yellowness (b*). Pertaining swelling properties of the dried gravy, the water absorption index (WAI) values were low (2.0-3.0g/g), while the water solubility index (WSI) were moderate (33.0-50.0%) when evaluated at both hot (85°C) and cold (25°C) water. In termn of chemical compositions, carbohydrate and fat content increased and decreased, respectively with the addition of tapioca and corn flours. The moisture content of the instant gravy increased with the increased of corn flour addition. There were differences in fiber and ash content in all formulations, but no specific trend was observed. Finally, protein content remained the same in all formulations. This current finding provided information of the gravy powder produced. Further analysis on the characteristics of the rehydrated pumpkin Javanese noodle gravy will provide a more complete picture of the finished product.

Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix

International Journal of Advanced Biochemistry Research, 2023

The study focuses on the sensory, physical, proximate, mineral, and textural evaluations of an instant dessert mix (halwa) formulated with varying proportions of common wheat semolina and emmer wheat semolina. Sensory analysis, conducted using a 9-point hedonic scale, revealed that the incorporation of emmer wheat semolina significantly influenced the colour, texture, and taste of the halwa. The selected sample (T2) sample, comprising 23.8% common wheat semolina and 23.8% emmer wheat semolina, exhibited the highest overall acceptability score (8.6) compared to the control (T0) score of 7.5. Physical properties assessment demonstrated substantial differences between T0 and T2, with the latter exhibiting lower bulk density (0.19 g/ml), tapped density (0.24 g/ml), and higher compressibility (22.09%) and true density (0.68 g/ml). Proximate composition analysis per 100 grams showed T2 having higher fat (7.25%) and protein (10.26%) content compared to T0 (6.28% fat, 7.16% protein). Mineral composition revealed increased levels of iron, copper, zinc, manganese, and sodium in T2, while calcium, potassium, and phosphorus levels remained stable. Colour characteristics analysis displayed slight differences between T0 and T2, with T2 exhibiting a slightly lighter colour and less intense yellow hue. Textural analysis of prepared halwa cubes showed T2 to be significantly harder (7.65 N), more adhesive (-0.135 N•s), cohesive (3.33), springy (1.48), gummier (25.50 N), and chewier (37.58 N•s) compared to T0. The statistical analysis revealed significant differences between formulations, with p-values less than 0.05. The findings indicate that the incorporation of emmer wheat semolina positively influences the sensory attributes, physical properties, nutritional composition, mineral content, colour characteristics, and textural properties of the instant dessert mix, offering potential improvements in overall product quality. These results provide valuable information for the food industry in optimizing formulations to meet consumer preferences and nutritional requirements.

Chemical Characteristics of Pumpkin Seed Tempeh From Soybean and Pumpkin Seeds

2017

The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh. The pumpkin seed tempeh samples were analyzed for its water, ash, protein, fat, carbohydrate and crude fiber. Meanwhile, support data were isoflavone and zinc. Sensory hedonic was conducted by 25 untrained panelists for selecting the best formulation of soybean and pumpkin seeds in tempeh. The result shows the formulation of soybean and pumpkin seeds in various combinations (100:0, 85:15, 70:30, 55:45, and 40:60). It gives a significant effect on the water, protein, fat, carbohydrate, and crude fiber. Moreover, all acceptance on pumpkin seed tempeh is on the level of α = 0,01 and α = 0,05. The best combination of soybean and pumpkin seeds is 40:60, with chemical analysis results which are water (33,7%), ash (5,31%), protein (65,65%), fat (54,57%), carbohydrate (5,94%), crude fiber (14,06%) (db), zinc (30,05 ppm), and isoflavones (42,...

Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean

CERN European Organization for Nuclear Research - Zenodo, 2022

Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.05) increase in protein, fat, ash and fiber contents. The control sample had the lowest moisture and highest carbohydrate contents (9.54% and 79.44%) respectively. There was progressive increase in the mineral and vitamin composition of the Tom Brown as the ratio of pearl millet, pumpkin pulp and soybean increased. The highest values of minerals and vitamins were observed in sample 206(35% local rice: 40% millet: 10% pumpkin pulp: 15% soybean) and they followed the same trend. The result of the sensory properties revealed that the Tom Brown samples were generally accepted by the panelists. It can be concluded that acceptable and nutrient rich Tom Brown could be produced from the composite flour formulation.

Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour

Pakistan Journal of Nutrition, 2008

The effect of roasting on proximate composition and the levels of antinutritional factors, protein digestibility, minerals extractability and physiochemical properties of pumpkin seeds consumed in Sudan were determined. Results showed that processing significantly (p < 0.05) reduced protein content. Roasting of pumpkin seeds significantly (p < 0.05) reduced tannin and phytic acid content to 125.01 and 56.1 mg 100G 1 g with a concomitant improvement in protein digestibility. Roasting of pumpkin seeds significantly (p < 0.05) improve total and extractable minerals as well as physicochemical properties of the seeds flour with few exceptions.

Evaluation of Porridge Made from Composite Flour of Orange-Fleshed Sweet Potato and Enset (Bulla) Flours

Bulla is the water insoluble starchy product which is separated from Kocho during the decortications process of Enset. However, this extract lacks pro-vitamin A. This study enriched the Bulla with Orange-fleshed Sweet Potato (OFSP) a plant with high levels of β-carotene that can be useful for combating vitamin A deficiency. The porridge was made of composite flours of bulla blended with 30, 35, 40 and 45% OFSP flours were investigated for proximate composition, β-carotene, functional property and sensory acceptability of products using standard methods. The data were analyzed using SAS

Formulation and Nutritional Evaluation of Cookies Supplemented With Pumpkin Seed (Cucurbita Moschata) Flour

Numerous ways or ideas of intensifying the use of available local food are increasingly pursued but information of the nutritive value of such local foodstuffs is crucial in order to encourage the consumption to eradicate malnutrition. The purpose of the study was to incorporate pumpkin seeds which are commonly discarded as waste to produce functional food. Pumpkin seeds were processed into raw and roasted flour. Functional food namely cookies were developed by supplementing raw and roasted pumpkin seed flour. One control and six experimental samples were prepared. Organoleptic evaluation was done by a panel of 10 judges. Cookies supplemented with 30% pumpkin seed flour whether in raw or roasted form were highly accepted. Moisture content was higher in control cookies i.e. 8.77%, protein and fat content was maximum in cookies supplemented with roasted pumpkin seed flour i.e. 8.29% and 28.97%, fiber and ash content of cookies supplemented with raw pumpkin seed flour was higher i.e. 2.50 and 2.52%. Iron, zinc and total carotenoid content was higher in cookies supplemented with raw pumpkin seed flour i.e. 2.36, 1.28 and 0.231mg/100gm. Maximum antioxidant activity was also observed in cookies supplemented with raw pumpkin seed flour (58.10%). Peroxide value was higher in control cookies (3.7 meq/kg).

Effect of Dried Pumpkin Powder on Physical , Chemical , and Sensory Properties of Noodle

2016

The objective of this study was to substitute wheat flour with dried pumpkin powder in the process of noodle production. Eexperiments of this research were performed with different kinds of dryer and different levels of temperature (a tray dryer (75C), single and double drum dryer (120C and 130C)). The result showed that drying temperature and drying method affect qualities of pumpkin powder. Using a double drum dryer at 130C in order to dry pumpkin powder, this drying method has better qualities (color, moisture content and water activity) than other methods. Chemical compositions of pumpkin powder, 0.38 of water activity, 5.70 g/100g of moisture content, 4.63 g/100g of fat, 9.65 g/100g of protein, 2.96 g/100g of ash, 77.06 g/100g of carbohydrate and 11,093.66 g/100 of beta-carotene. Substitution of wheat flour with dried pumpkin powder in noodle was prepared at different amounts of wheat flour to pumpkin powder (0, 10, 20 and 30% w/w). Apparently, It was found that the large ...

Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions, and Functional Properties of Pumpkin (Cucurbita pepo L) Seed Flour

Journal of Nutrition and Food Security

Background: Plant foods contain almost all of the essential mineral and organic nutrients for human, as well as several unique organic phytochemicals that have been linked to the promotion of good health. This study investigated the influence of traditional food processing systems on the food safety, chemical compositions, and functional properties of pumpkin (Cucurbita pepo L) seed flour. Methods: Fresh mature pumpkin fruits were procured from the laboratory. The pumpkin seed was divided into three different portions and subjected to traditional sand toasting, germination, and processing into flour. The samples were analyzed for proximate composition, minerals, heavy metals, vitamins, functional properties, and microbial safety. Results: The result of proximate composition analyses revealed that raw and traditionally processed pumpkin seed flour had 33.75-39.63% protein, 43.65-36.36% fat, 7.38-5.89% moisture, 4.85-6.04% ash, 1.89-2.25% fiber, and 5.94-14.49% carbohydrate. The miner...

Nutritional, sensory and storage studies of instant multigrain porridge mix

Food Science Research Journal, 2019

Instant multigrain porridge mix was developed from buckwheat and barley grits along with apricot powder in the ratios of. During the current investigation, it was observed that incorporation of barley grits and apricot powder to buckwheat grits in all the formulations increased mean values of iron and zinc contents from 4.51 to 6.31 mg/ 100g and 1.66 to 3.02 mg/100g, respectively, however, there was a decrease in calcium content from 63.62 to 59.28 mg/100g. On organoleptic testing, increase in taste, body and overall acceptability scores and decrease in colour score were observed with the substitution of incorporates. The developed porridge mix was stored for 150 days under ambient conditions during which afore mentioned parameters were found to be declined however the product was microbiologically safe for consumption.