The nutritional value and suitability of fresh and dried pulp in addition to the dehulled
defatted seed kernel flour of pumpkin (Cucurbita) fruits for preparing different food products …

Pumpkin pulp and peels were processed into flour after drying each part separately. The two
types of flour were analyzed for their proximate composition and functional properties. Ash …

The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …

At present, the use of products of vegetable processing in confectionery has become quite
relevant. The purpose of this research was to determine the variety of pumpkin, rich in …

This study has evaluated the effect of the addition of pumpkin seed meal (FSA) in the
chemical, physical and sensory characteristics of cakes. Three cakes were prepared from a …

Pre-treatments are required to preserve the quality of the product. Studies were carried out
to optimize the different pre-treatments for preparation of pumpkin flour. The Pre-treatments …

Studies were conducted to process the jackfruit bulbs into powder and develop some value-
added products, ie biscuits, muffins (cup cake) and pakoda, from the bulb flour. Mature and …

The post-harvest sector involves the processes from harvest to consumption. Losses of fruits
and vegetables are a major problem in the postharvest chain. Post-harvest loss is the …

Pumpkin is a source of β-carotene, vitamins, flavonoids, saccharides, water-soluble
vitamins, mineral salts, and phenolics which are beneficial for health. Porang flour acts as a …

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life,
which is suitable food matrix for substitution with functional ingredients. Pumpkin powder …