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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 12 | Page No.: 1054-1060
DOI: 10.3923/ajft.2011.1054.1060
 
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Evaluation of Resistant Starch in Crackers Incorporated with Unpeeled and Peeled Pumpkin Flour
A.A. Noor Aziah, L.H. Ho, C.A. Komathi and R. Bhat

Abstract:
The Resistant Starch (RS) content of Peeled Raw Pumpkin Pulp (PRPP), Unpeeled Raw Pumpkin Pulp (URPP), Peeled Pumpkin Pulp Flour (PPPF), Unpeeled Pumpkin Pulp Flour (UPPF) and crackers incorporated with different levels of the PPPF and UPPF were investigated in this study. Results showed that URPP to have significantly higher RS content compared to PRPP. Likewise, UPPF had significantly higher RS content compared to PPPF. No significant differences were observed between crackers incorporated with different levels of PPPF. However, significantly higher RS content was found in the crackers incorporated with 15 and 20% UPPF, with the 20% UPPF crackers having high RS content. Crackers incorporated with UPPF had significantly high RS content compared to PPPF incorporated crackers with similar levels of incorporation (except for the 5% incorporation).
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How to cite this article:

A.A. Noor Aziah, L.H. Ho, C.A. Komathi and R. Bhat, 2011. Evaluation of Resistant Starch in Crackers Incorporated with Unpeeled and Peeled Pumpkin Flour. American Journal of Food Technology, 6: 1054-1060.

DOI: 10.3923/ajft.2011.1054.1060

URL: https://scialert.net/abstract/?doi=ajft.2011.1054.1060

COMMENTS
13 November, 2013
Toni Sollenberger:
So am I correct to assume that if I am making pumpkin flour, I do not need to blanch or peel my pumpkins. The most efficient way is to slice thinly and dry and there will be no discrepancy in taste between the URPP and PRPP.
 
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