Pumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their chemicalcomposition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietaryfbre and showed high hydration properties such as water holding capacity (5.70 g. g–1) and swelling capacity(10.26 cm3. g–1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat ?ourwith pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio)and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. Theresults indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affectedthe volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good sourceof ash and dietary fbres and may be incorporated into baked goods as a functional ingredient
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