The Nutrition Evaluation of Pumpkin and its Effect to Rheology of Paste

Na Zhang; Qing Qi Guo

doi:10.4028/www.scientific.net/AMR.183-185.933

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 183-185The Nutrition Evaluation of Pumpkin and its Effect...

The Nutrition Evaluation of Pumpkin and its Effect to Rheology of Paste

Abstract:

The pumpkin powder was manufacture from pumpkin, and the composition of pumpkin powder was determined. The result showed that it was abundant composition of nutrition. There was 4.09g fat, 21.06g fibre, 301.57mg calcium in 100g pumpkin powder. The pumpkin powder was low in fat and high in calcium. It was an ideal food of diabetes patients, cardiovascular disease patients and old man. The Pumpkin powders added with 1% to 8% were selected to add into the flours for the preparation of bread dough. Farinographical examination and stretch examination were carried out. The results show that when the addition of pumpkin powder increased from 1% to 5%, the indicators decreased slowly, of which the water absorption of dough decreased 3%, form time of dough was shorten with 1.1min, stability time of dough was shorten with 2.3min, the evaluation value decreased by 5, dough extensibility decreased by 29, tensile resistance decreased 19 B.U, a decrease of the tensile curve area 10cm2, the maximum tensile strength decreased by 28, degree of softening increased 15F.U., the flour could obtain favorable capability of process to bread.

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Periodical:

Advanced Materials Research (Volumes 183-185)

Pages:

933-936

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.183-185.933

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Online since:

January 2011

Authors:

Na Zhang, Qing Qi Guo

Keywords:

Extensographical Properties, Farinographical Properties, Nutrition Composition, Pumpkin Power

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