The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

The present study was carried out to study the effect of incorporation of fibre rich pumpkin
powder and guar gum on the farinographic characteristics of wheat flour. The flour and …

This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp
as a raw material for the production of flour that could be used in composite blend with …

Pumpkin pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …

Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …

Different sieve particle sizes P1 (Whole), P2 (≤ 0.212 mm) and P3 (≤ 0.125 mm) of water
chestnut flour (WCF) were studied for proximate composition, mineral content, physico …

This study aimed to find out the effects of supplementation of wheat bread with food industry
by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels …

Consumer's interest in functional food has continued to increase due to its potential health
benefits. This study therefore is aimed at developing a functional wheat based flour …

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat‐pumpkin flour. First …