الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 182 |  |  |
| | | from | 182 | | |
Abstract
This study aims to investigate the effect of replacing wheat flour in pan bread with different levels of pumpkin fractions (unpeeled pumpkin pulp, peeled pumpkin pulp, and pumpkin peels) on the physical proprieties of pan bread batter and physical, alkaline water retention capacity and sensory properties of pan bread. Pumpkin fractions have the adequate amount of crude protein (10.25- 12.04%) and crude fiber (3.66-12.03%) and high amount of total carbohydrates (68.17-77.41%), β-Carotene (6.92-11.34 mg/100g), total phenols (4.04-7.76 mg gallic acid/100g) and total flavonoids (0.71-1.74 mg rutin/100g). Pan bread batter prepared with pumpkin peels and peeled pumpkin pulp had higher mean pH (5.47) and lower mean viscosity value (11.00 CPS×103), respectively than other pumpkin fractions. Pan bread prepared with pumpkin peels had the lowest mean height, volume and specific volume than other pumpkin fractions. However, no difference was observed in weight among pumpkin fractions. The pH and viscosity values of pan bread batter and the height, volume and specific volume of pan bread were decreased by increasing the level of pumpkin fractions. Alkaline water retention capacity of pan bread was increased by increasing pumpkin fraction levels, however, it decreased by increasing storage period from 12 to 48 hours. The increment or reduction in alkaline water retention capacity of pan bread prepared with pumpkin fractions was arranged according to the following descending order: pumpkin peels, unpeeled pumpkin pulp, and peeled pumpkin pulp. Pan beard prepared with pumpkin fractions up to 15% had mean rating scores ranged between neither like nor dislike (5.5) and like very much (8.09) of all sensory properties. r>Keyword: Pumpkin fractions; β-carotene; total phenols; total flavonoids; pan bread.