Abstract
The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more appealing and tasty than the plain cookies of control treatment
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