Abstract:
Executive Summary
This study aimed to produce pumpkin powder and use it as an ingredient in bakery item.
Pumpkin powder was produced by drying (open sun drying and air oven at 65⁰C) pumpkin
slices, followed by grinding and sieving. Air oven drying gives faster drying over open sun
drying while blanching pre-treatment gives the lowest moisture ratio over other treatments.
Chemical analysis found that pumpkin powder contained 6.25% moisture, 3.68% protein,
1.27% fat, 2.84% crude fiber, 7.35% ash and 78.61 total carbohydrates. In plain cake, wheat
flour was substituted by 4 levels of pumpkin powder (0, 5, 10, and 20%). Sensory evaluation
showed that 10% wheat flour substituted cake was preferred by Bangladeshi consumers.
