{"title":"南瓜粉在小麦基饼干中的应用","authors":"","doi":"10.46243/jst.2020.v5.i6.pp01-06","DOIUrl":null,"url":null,"abstract":"The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins\nwere properly dried to form powder. Standard methods were used to measure proximate parameters like Physical\nand Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of\npumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory\nevaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more\nappealing and tasty than the plain cookies of control treatment","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"3 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Utilization of Pumkin Powder as Valuable Food Ingredient In\\nWheat Based Cookies\",\"authors\":\"\",\"doi\":\"10.46243/jst.2020.v5.i6.pp01-06\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins\\nwere properly dried to form powder. Standard methods were used to measure proximate parameters like Physical\\nand Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of\\npumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory\\nevaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more\\nappealing and tasty than the plain cookies of control treatment\",\"PeriodicalId\":23534,\"journal\":{\"name\":\"Volume 5, Issue 4\",\"volume\":\"3 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-09-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Volume 5, Issue 4\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46243/jst.2020.v5.i6.pp01-06\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Volume 5, Issue 4","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46243/jst.2020.v5.i6.pp01-06","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Utilization of Pumkin Powder as Valuable Food Ingredient In
Wheat Based Cookies
The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins
were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical
and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of
pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory
evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more
appealing and tasty than the plain cookies of control treatment
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