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Sharma, Gitika
- Development, Quality Evaluation and Acceptibility of Pumpkin Seed Flour Incorporated in Gravy
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Authors
Affiliations
1 Department of Foods and Nutrition, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Foods and Nutrition, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 319-325Abstract
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 flavour, sweet nuts used in variety of dishes like snacks (baking), soups, and salads. They are a good source of calories, proteins, carotenoids, minerals, fibre 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 acceptiblity of pumpkin seed flour incorporated in gravy”.Keywords
Pumpkin Seed.
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