Production and quality evaluation of flour and made biscuits from pumkin flour plus with different ratios of substitued wheat flour

Abstract

Pumpkin is one of the foods that good for health, which is grown all around the world. It contains one of the most famous sources namely beta-carotene. Then as a consequence, a successful combination of pumpkin flour with wheat flour for biscuits production would be nutritionally advantageous. The composite flour from Wheat flour and Pumpkin flour of variety TLP368 for production of biscuits with ratio of 100/0, 80/20, 60/40, 40/60, 20/80 and 0/100 was investigated about several properties of biscuits of chemical, physical, sensory and nutrition. On the basis of nutritional value, biscuits containing 40% and 60% pumpkin flour had significantly higher ash, fiber, protein than those the control samples. At the same time, the sensory evaluation brought the scores of biscuits containing 40% and 60% pumpkin flour which were significantly higher than those of the control biscuits in all attributes, respectively. Biscuits with addition of pumpkin flour enhanced the yellow color and level of beta- carotene content in the food. It were concluded that pumpkin flour is used to replace wheat flour to make biscuits were not only improved in terms of nutritional value and health benefits, but also attracted the huge attention of consumers. Keywords: Pumpkin Flour, Pumpkin Biscuits, Composite Flour, Physical Properties, Beta-Carotene, Sensory Evaluation.