pumpkin

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Eke-Ejiofor Joy, Victor-Uku Esther Chidinma & M. O. Akusu · Asian Food Science Journal · 2021

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...

Open access Research Article 10.9734/afsj/2021/v20i730321

Development of Pumpkin Pudding-like Food Using Soybeans [Glycine max (L.) Merr.]

Takeshi Nagai, Norihisa Kai, Yasuhiro Tanoue & Nobutaka Suzuki · Asian Food Science Journal · 2018

Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies. Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluat...

Open access Research Article 10.9734/AFSJ/2018/45522