Development, Quality Evaluation and Acceptability of Pumpkin Seed Flour Incorporated in Gravy
Sharma G* and Lakhawat S
Department of Foods and Nutrition, MPUAT, Udaipur, Rajasthan, India
- *Corresponding Author:
- Sharma G
Department of Foods and Nutrition
MPUAT, Udaipur, Rajasthan, India
E-mail: [email protected]
Received Date: June 26, 2017; Accepted Date: June 28, 2017; Published Date: July 05, 2017
Citation: Sharma G, Lakhawat S (2017) Development, Quality Evaluation and Acceptability of Pumpkin Seed Flour Incorporated in Gravy. J Nutr Food Sci 7:613. doi: 10.4172/2155-9600.1000613
Copyright: © 2017 Sharma G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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 flavor, sweet nuts used in variety of dishes like snacks (baking), soups, and salads. They are a good source of calories, proteins, carotenoids, minerals, fiber 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 acceptability of Pumpkin Seed Flour Incorporated in Gravy”.