Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder

Attempts were made to prepare pumpkin (Cucurbita maxima, Var. MPH-1) powder using vacuum drying and evaluated for supplementation in bhajjiya, an Indian savory. The potential of the powder as composite with gram flour in bhajjiya production were evaluated with respect to nutritional, sensory and textural qualities. Bhajjiya were prepared by replacing gram flour with pumpkin powder at different levels viz. 0, 2.5, 5.0 7.5 and 10% (w/w) in the commercial formulation. The influence of replacement of gram flour in bhajjiya with pumpkin powder resulted in a significant change in the textural and sensory qualities of bhajjiya. As the replacement level of gram flour with pumpkin powder increased from 0 to 10% (w/w), the hardness and chewiness was decreased and springiness and resielience was increased. Bhajjiya prepared by replacing gram flour with pumpkin powder at the level of 7.5% (w/w) was found to be more acceptable from sensory point of view. Level of carbohydrate, crude fibre, ash, calcium and potassium was found considerable increased in bhajjiya prepared by replacing gram flour with pumpkin powder at the rate of 7.5% (w/w). Bhajjiya with more pumpkin powder had a more yellow color than those with less pumpkin powder. Addition of more pumpkin powder increased the level of carotene in the bhajjiya significantly.