Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit

Biscuits were prepared by replacing wheat flour with pumpkin powder at different levels viz. 0, 2.5, 5.0 7.5 and 10% (w/w) in the standard formulation. The influence of replacement of wheat flour in biscuit with pumpkin powder in the formulation of biscuit resulted in a significant change in the textural and sensory qualities of biscuits. As the replacement level of wheat flour with pumpkin powder increased from 0 to 10% (w/w), the hardness and fracturability was increased. Biscuit prepared by replacing wheat flour with pumpkin powder at the level of 2.5% (w/w) was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Biscuits with more pumpkin powder had a more yellow color than those with less pumpkin powder. Adding more pumpkin powder increased the level of carotene in the biscuits.