title: Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.
abstract: The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristics were studied. Dough development time, dough stability, time to break down and farinograph quality number increased whereas mixing tolerance index decreased with incorporation of pumpkin powder (> 5 %) and guar gum (1.0 and 1.5 %) along with pumpkin powder in the flour. Resistance to extension as well as extensibility of dough prepared increased significantly by adding pumpkin powder (5-15 %) whereas increase in resistance to extension only was noticed with inclusion of guar gum (0.5-1.5 %) to flour containing 5 % pumpkin powder. Results indicated that pumpkin can be processed to powder that can be utilized with guar gum for value addition.
authors.affiliation: H. No.609/10, Ram Gopal colony, Near P.N.B, Districk Rohtak, Haryana India 124001.
authors.forename: Himani
authors.initials: H
authors.lastname: Kundu
authors.affiliation: Centre of Food Science & Technology, CCS Haryana Agricultural University, Hisar, Haryana India 125004.
authors.forename: Raj Bala
authors.initials: RB
authors.lastname: Grewal
authors.affiliation: H. No.140, Jawahar ganj, Gangoh, District Saharanpur, Uttar Pradesh India 247341.
authors.forename: Ankit
authors.initials: A
authors.lastname: Goyal
authors.affiliation: 41-D, M.I.G. D.D.A. Flats, Shivam Enclave, Opp. Vishwas Nagar, Delhi India 110032.
authors.forename: Neelam
authors.initials: N
authors.lastname: Upadhyay
authors.affiliation: Dairy Technology division, NDRI, Karnal, Haryana India 132001.
authors.forename: Saurabh
authors.initials: S
authors.lastname: Prakash
keywords: Farinographic characteristics; Guar gum; Pumpkin powder; β-carotene