Utilization of pumpkin powder in baked rolls
DOI:
https://doi.org/10.5219/887Keywords:
pumpkin powder, hydration property, Farinograph, bakery product, textureAbstract
Bakery products are good vehicles for dietary fiber incorporation. Traditionally, the source of dietary fiber has been mainly from cereals. However, vegetable can be used as potential source of dietary fiber. Pumpkin powder was characterized with good hydration properties (water holding and water retention capacity and swelling capacity), but fat absorption capacity was very low. Wheat flour was substituted with pumpkin powder at different level (2.5; 5; 7.5; and 10%). Addition of pumpkin powder modified the farinographic properties in various ways (water absorption and dough development time increased, while dough stability and mixing tolerance index decreased). Also it was concluded, that addition of pumpkin powder affected the qualitative properties of baked rolls. Enriched baked rolls had lower volume and specific volume. Moreover, the cambering values were significantly decreased as contain of pumpkin powder increased. The effect of incorporation of pumpkin powder in baked rolls on firmness values was also evaluated. It was also observed that enriched rolls were firmer during storage compared to control sample. Baked rolls containing pumpkin powder at higher addition levels had vegetable taste and flavour. From the results also concluded that the overall acceptance of baked rolls with 2.5 and 5% addition levels of pumpkin powder were comparable with control sample (without pumpkin powder).
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