The present study aim at production and investigation of the quality attributes of pumpkin
pulp based sheets prepared of pumpkin pulp (Cucurbita moschata) and some other fruits …

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 present investigation entitled,“Development of muffins from ripe pumpkin (cucurbita
moschata)” was carried out during the year 2018-2020 in the Department of Food Science …

This investigation was carried out to evaluate jam and cake made from pumpkin, where four
treatment of pumpkin jam were applied. Also, pumpkin cake produced by substituting the …

The present investigations entitled “Evaluation of ripe pumpkin flours and its utilization in
bakery products” were carried out during 2016-2018 in the Department of Food Science and …

This research was carried out to assess processing methods on the nutritional composition
of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used …

The study aim at utilization of bulk availability of low cost ripe pumpkin into processed
products possessing health benefits. A fruit bar was developed using pumpkin (Cucurbita …

Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with
actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder …

The main objectives of the study was to develop pulp from ripe pumpkin using different
combination of water per cent and cooking time and to evaluate best preservation method …

Fruits and vegetable's peels which are usually discarded during consumption and
processing and good source of nutrients. Pumpkin is extensively grown and consumed …