Formulation of Functional Puffy Snack Containing Pumpkin Powder

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MOGHADASI M.; HOSSEINI GHABOOS S.H.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:11 | Issue:1 Page(s): 65-80

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Title

Formulation of Functional Puffy Snack Containing Pumpkin Powder

Author(s)

MOGHADASI M. | HOSSEINI GHABOOS S.H. | Issue Writer Certificate

Keywords

Pumpkin powderQ1

Puffy snackQ1

Physico-chemical propertiesQ1

Sensory evaluationQ2

Abstract

Background and objectives: Fortified foods provide not only nutritional requirements, but also have positive effects on host. Puffy snack consists of whole grain bulgur and flour puffed by using extruder. Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be processed into flour which has a longer shelf life. Because of its highlydesirable flavour, sweetness and deep yellow orange – red color pumpkin flour has gained much attention. Materials and methods: For the production of Pumpkin powder, after the skin and seeds was removed, the edible part was cut into pieces of 5 mm and dried in the dryer with hot air (65° C) at 1 m/s flow rate for 8 hours to a moisture content of 10%. In this study, the effect of replacing corn flour with Pumpkin powder (at four levels of 0, 10, 15 and 20%) on physicochemical and sensory properties of snack was evaluated. The mean values were compared with Duncan test at 95%. The physicochemical properties of Puffy snack evaluated were moisture content, total polyphenolic compounds, fiber, β-carotene, density and texture. Results: In terms of crispiness, there was no significant difference between prepared snacks (P>0. 05), but moisture contents were found to be significantly different in the range of 2. 58 – 5. 11 % in different samples. The highest amount of β-carotene (0. 45 mg/100 gr) was observed in the Puffy snacks containing 20% Pumpkin powder and the lowest amount was found in control (0. 09 mg/100 gr). Increasing the pumpkin resulted in significant increase in total phenols (in the range of 433-2203 mg/L). The higher levels of substitution led to manufacture products with the higher expansion rate than the control sample. The highest rate of expansion rate was for Puffy snacks with 20% Pumpkin powder which was significantly different with other treatments (P<0. 05). The results of Sensory evaluation showed that the Puffy snack containing 20% Pumpkin powder had the highest score for color, texture, flavor and total acceptance. Conclusion: Significant differences were found for the amounts of fiber and β-carotene, expansion rate, density and texture when the new produced samples were compared to the control (P<0. 05). According to the physicochemical and sensory results, the Puffy snack containing 20% Pumpkin powder can be introduced as the best formulation.

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APA: Copy

MOGHADASI, M., & HOSSEINI GHABOOS, S.H.. (2019). Formulation of Functional Puffy Snack Containing Pumpkin Powder. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(1 ), 65-80. SID. https://sid.ir/paper/385020/en

Vancouver: Copy

MOGHADASI M., HOSSEINI GHABOOS S.H.. Formulation of Functional Puffy Snack Containing Pumpkin Powder. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;11(1 ):65-80. Available from: https://sid.ir/paper/385020/en

IEEE: Copy

M. MOGHADASI, and S.H. HOSSEINI GHABOOS, “Formulation of Functional Puffy Snack Containing Pumpkin Powder,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 1 , pp. 65–80, 2019, [Online]. Available: https://sid.ir/paper/385020/en

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