Preparation and characterisation of whole pumpkin flour for use in cookies

The whole pumpkin flour from two varieties (Punjab Samrat and B-10-224-3) was prepared with resultant moisture content of 11.4 and 11.03 percent, respectively. Punjab Samrat had more dietary fibre than the other variety. The observations on functional properties showed that B-10-224-3 had better oil absorption capacity, water absorption index and emulsification activity. Pasting properties data revealed that replacing wheat flour with whole pumpkin (Punjab Samrat and B-10-224-3 varieties) flour up to 20 percent (w/w) caused decrease in pasting viscosity, hold viscosity and final viscosity. Sensory assessment showed that wheat cookies prepared with 10 percent whole pumpkin flour were acceptable.