Study on Physico-Chemical Characteristics of Pumpkin Blended CakeMudasir A Bhat* and Anju Bhat
Department of Post Harvest Technology, SKUAST-Jammu, Campus Chatha, Jammu, India
- *Corresponding Author:
- Mudasir A Bhat
Department of Post Harvest Technology
SKUAST-Jammu, Campus Chatha
E-mail: [email protected]
Received date: July 17, 2013; Accepted date: August 26, 2013; Published date: September 05, 2013
Citation: Bhat MA, Bhat A (2013) Study on Physico-Chemical Characteristics of Pumpkin Blended Cake. J Food Process Technol 4:262. doi:10.4172/2157-7110.1000262
Copyright: © 2013 Bhat MA, 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.
In the current study pumpkin blended cakes were prepared by substituting refined and whole wheat flour with pumpkin powder in the ratio’s of 100:00, 90:10, 80:20 and 70:30. The highest moisture content (19.87) was recorded in T4 (70:30: refined wheat flour: pumpkin) while ash (4.15%), crude fiber (1.90%) and β-carotene (0.91 mg /100g) were highest in T8 (70:30: whole wheat flour: pumpkin). The highest crude protein (14.77%) and crude fat (29.80%) were recorded in T5 (100:00: whole wheat flour: pumpkin) whereas highest carbohydrate content of 54.52 percent was recorded in T1 (100:00: refined wheat flour: pumpkin).