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Abstrakt
Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality
Khan MA, Mahesh C, Vineeta P, Sharma GK, Semwal AD
Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).