Food Science Research Journal

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Product Development and Organolaptic Evaluation of Pumpkin Seed


Affiliations
1 Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), India
     

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The objective was present investigated was to “Product development and organolaptic evaluation of pumpkin seed” To develop pumpkin seed seed products like halwa, soup, pancake, migipag and namkeen. Pumpkin seed have a soft texture, and are easy to digest. Pumpkin seed are a high source of nutrients like zinc, sodium, potassium, magnesium, calcium, B vitamins, protein, fat and energy. They are also a very filling food. Pumpkin seed are considered useful in fight depression, promote sleep, diabetes and obesity. Can Help Lower High Cholesterol Level and Protect Against Heart Disease. The development products were given to the panel of 10 judges products were tested for flavour and tested for flavour and taste, body and texture, colour and appearance, overall acceptability. The organolaptic evaluation of products was done by using score card method (9-point hedonic scale). The result developed products halwa and soup (T0) and (T1) was highest average score for overall acceptability (T1) Halwa and Soup 9, 8.3.

Keywords

Acceptability, Development, Investigation, Evaluation.
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  • Product Development and Organolaptic Evaluation of Pumpkin Seed

Abstract Views: 181  |  PDF Views: 0

Authors

Mamta Jaiswal
Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), India
Rachana Baranwal
Kamla Nehru Institute of Physical and Social Science, Sultanpur (U.P.), India

Abstract


The objective was present investigated was to “Product development and organolaptic evaluation of pumpkin seed” To develop pumpkin seed seed products like halwa, soup, pancake, migipag and namkeen. Pumpkin seed have a soft texture, and are easy to digest. Pumpkin seed are a high source of nutrients like zinc, sodium, potassium, magnesium, calcium, B vitamins, protein, fat and energy. They are also a very filling food. Pumpkin seed are considered useful in fight depression, promote sleep, diabetes and obesity. Can Help Lower High Cholesterol Level and Protect Against Heart Disease. The development products were given to the panel of 10 judges products were tested for flavour and tested for flavour and taste, body and texture, colour and appearance, overall acceptability. The organolaptic evaluation of products was done by using score card method (9-point hedonic scale). The result developed products halwa and soup (T0) and (T1) was highest average score for overall acceptability (T1) Halwa and Soup 9, 8.3.

Keywords


Acceptability, Development, Investigation, Evaluation.

References