Browsing by Author "Kim, N. M."

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    Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
    (Elsevier eBooks, 2024) De, Suprakash; Bharti, D.; Pradhan, B. K.; Behera, H.; Kim, N. M.; Wickramarachchi, S.; Pal, K.; Sarkar, P.
    Nutrition plays a crucial role in overall health. Recently, different fruit and vegetable seeds have been incorporated into various food products to increase their nutritional values. Due to its higher nutritional content, the research community has recently explored pumpkin seed powder (PSP) as an ingredient in different bakery products. In the current study the batter composition prepared by whole wheat flour at varying PSP concentrations (5%, 10%, 15%, and 20% w/w) has been studied. The obtained results from the current study suggested that incorporating PSP significantly alters the color, texture, and microstructure of the prepared batter samples. Also, the water retention and air incorporation capacity of the batter samples showed a significant increase after the PSP incorporation. From the 2,2-diphenyl-1-picryl-hydrazyl-hydrate scavenging assay, the antioxidant properties of the prepared batter samples were analyzed. The results suggested an increased antioxidant activity after PSP addition. Though PSP adds to the nutritional value, adding PSP greater than 10% adversely affects the texture of the batters. With 10% of PSP replacement the prepared batter showed a balanced textural property in our study.
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    Influence of pumpkin seed powder on the characteristic properties of whole wheat cake
    (Elsevier eBooks, 2024) De, Suprakash; Bharti, D.; Pradhan, B. K.; Behera, H.; Kim, N. M.; Wickramarachchi, S.; Sarkar, P.; Pal, K.
    Pumpkin seeds are a good source of unsaturated fatty acids, dietary fibers, and minerals. It can be used as a food supplement as the nutritional value of the seeds is relatively high. This study incorporates PSP (pumpkin seed powder) in varying amounts (0%, 5%, 10%, 15%, and 20%) in cake samples. Afterward, their effects on physicochemical, thermal, mechanical, and electrical characteristics were observed. Adding PSP to the cake recipe significantly increased the porosity of the cake by only up to 10% PSP incorporation. The PSP improved the hardness and other textural properties of the cake samples. Also, we can deduce that the water retention capacity of the cake samples increased with the addition of PSP, which increased the moisture content of the cake samples. From the results, we can observe that the browning of the cake increased with the incorporation of PSP in the cake samples. From all the characteristics, we can conclude that the cake sample with 10% PSP had the best texture. This means that PSP can be incorporated into cake samples only up to 10% without compromising the texture and taste.