The Nutrition Evaluation of Pumpkin and its Effect to Rheology of Paste
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.
Yanguo Shi and Jinlong Zuo
N. Zhang and Q. Q. Guo, "The Nutrition Evaluation of Pumpkin and its Effect to Rheology of Paste", Advanced Materials Research, Vols. 183-185, pp. 933-936, 2011