Please use this identifier to cite or link to this item: http://dspace.cvasu.ac.bd/jspui/handle/123456789/403
Title: FORMULATION AND QUALITY EVALUATION OF BAKED TORTILLA CHIPS SUPPLEMENTED WITH PUMPKIN SEED FLOUR
Authors: Fariha, Tahira Tasnim
Keywords: Antioxidant capacity, Chips, Malnutrition, Nutritious, Sensory, Tortilla
Issue Date: Dec-2020
Publisher: Chattogram Veterinary and Animal Sciences University Chattogram-4225, Bangladesh
Abstract: A healthy person depends on a healthy food system. Malnutrition has become a great problem that imposes a high cost on society. Attention has been given to the right use of agricultural waste to overcome malnutrition. Pumpkin seeds are by-product which are rich in nutritional content. The study aimed to properly utilize pumpkin seed as a supplemental nutritious food i.e. baked tortilla chips. The proximate composition of pumpkin seed flour was determined and found 6.4% moisture, 5.3% ash, 38.5% protein, 37.9% fat, 0.4% fiber, 11.7% CHO and 542.8 kcal energy per 100 gm seed flour. Calcium, magnesium, sodium, phosphorus, iron, zinc, potassium, and chloride were 58, 380, 137, 260, 6.5, 7.98, 114, 34 mg/100g, respectively. Vitamin A level was found 397.55 μg RAE per 100 gm seed flour. Saponification (mg KOH/g oil) and iodine (g I2/100g) values of the extracted oil from pumpkin seeds were 194.7 and 107.3, respectively. The saponification value indicates that the oil has high molecular weight fatty acids and the iodine value suggests a high degree of unsaturation. These make the oil an alternative good source of edible oil. Antioxidant capacity of seed flour was 2.7 mg TE/100gm. Due to the nutritive value of pumpkin seed flour, chips were prepared with three different substituted levels of pumpkin seed flour in all-purpose flour (Sample B=5%, Sample C=10% and Sample D=15%) were compared with control (Sample A=0% pumpkin seed flour). This substitution level was based on pumpkin seeds as excess seed flour will make chips less crunchy due to low gluten quantity of seed flour. Proximate composition and Vitamin A content of all formulations were evaluated and these showed that sample D has significantly higher protein (18.7%), fat (9.6%), fiber (3.1%), energy (390.73 kcal) and Vitamin A (432.6 μg RAE/100 gm). Sensory results also revealed sample C (10%) and D (15%) scored high in sensory parameters significantly and 15% incorporation was best accepted by panelists. Conclusively, healthy chips can be prepared successfully from pumpkin seed flour
URI: http://dspace.cvasu.ac.bd/jspui/handle/123456789/403
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