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Year : 2013  |  Volume : 2  |  Issue : 2  |  Page : 40-45

Development, quality evaluation and popularization of pumpkin seed flour incorporated bakery products

1 Department of Nutrition and Dietetics, Thiruvalluvar Government Arts College, Rasipuram, Namakkal District, TamilNadu, India
2 Department of Nutrition and Dietetics, Vellalar College for Women, Erode, TamilNadu, India

Correspondence Address:
M N Revathy
Department of Nutrition and Dietetics, Thiruvalluvar Government Arts College, Rasipuram, Namakkal District, TamilNadu
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Source of Support: None, Conflict of Interest: None

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The society is now heading to find an optimum alimentary diet that tries to promote the consumption of the foods that have a favorable effect on the health. This is the context where appeared the concept of “Functional foods”. Pumpkin seeds (Cucurbita Pepo) have received considerable attention in recent years due to its health protective and nutritional benefits. They are a beautiful food – earthy in flavor, sweet nuts used in variety of dishes like snacks (baking), soups, and salads. They are a good source of calories, proteins, carotenoids, minerals, fiber and phytosterols which contribute in regulating cholesterol. They also have omega 3 & omega 6 fatty acids needed for hormone balance, brain function and skin health. Tryptophan present in these seeds aids in milk production in lactating mothers and used to reduce postpartum swelling of the hands and feet. Hence Pumpkin seeds serve as a good nutritious snack and helps in promoting good health. Hence, the present study entitled “Development, Quality Evaluation and Popularization of Pumpkin Seed Flour Incorporated Bakery Products” was framed to formulate and standardize the pumpkin seed flour incorporated bakery products and to create awareness and popularize through nutrition education.

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