Pumpkin Powder Research Articles

Utilization of pumpkin powder in baked rolls

Bakery products are good vehicles for dietary fiber incorporation. Traditionally, the source of dietary fiber has been mainly from cereals. However, vegetable can be used as potential source of dietary fiber. Pumpkin powder was characterized with good hydration properties (water holding and water retention capacity and swelling capacity), but fat absorption capacity was very low. Wheat flour was substituted with pumpkin powder at different level (2.5; 5; 7.5; and 10%). Addition of pumpkin powder modified the farinographic properties in various ways (water absorption and dough development time increased, while dough stability and mixing tolerance index decreased). Also it was concluded, that addition of pumpkin powder affected the qualitative properties of baked rolls. Enriched baked rolls had lower volume and specific volume. Moreover, the cambering values were significantly decreased as contain of pumpkin powder increased. The effect of incorporation of pumpkin powder in baked rolls on firmness values was also evaluated. It was also observed that enriched rolls were firmer during storage compared to control sample. Baked rolls containing pumpkin powder at higher addition levels had vegetable taste and flavour. From the results also concluded that the overall acceptance of baked rolls with 2.5 and 5% addition levels of pumpkin powder were comparable with control sample (without pumpkin powder).

유산균의 생존율 향상을 위한 동결건조보호제로서 호박분말의 효과

Food-grade protective agents such as sucrose, skim milk, and pumpkin powder were studied for their ability to improve the viability of freeze-dried lactic acid bacteria, including Lactobacillus plantarum MG989, L. fermentum MG901, Streptococcus thermophilus MG5139, Lactococcus lactis MG534, Enterococcus faecium MG89-2, and Bifidobacterium animalis ssp. lactis MG741. The best results were obtained with 5% sucrose contained 10% skim milk and 2% pumpkin powder; approximately 43.1 to 86.6% cell viability was observed during the freeze-drying process. During accelerated storage of freeze-dried lactic acid bacteria, those survival rate decrease rapidly, reaching 9.8~35.2% in 1 month. As a result, the group (5% sucrose, 10% skim milk, and 2% pumpkin powder) showed the protective effect much higher by 639.5% than the control group (5% sucrose and 10% skim milk). These results suggested that pumpkin powder was good candidate as a potential cryoprotectant agent.

PENGARUH SUBTITUSI TEPUNG WIJEN (Sesamum indicum) TERHADAP KANDUNGAN GIZI DAN MUTU ORGANOLEPTIK BISKUIT LABU KUNING (Cucurbita moschata)

The aims of this study were to determine the effect of substitution of sesame powder ( Sesamum indicum) to nutrient content and organoleptic quality on pumpkin biscuits (Cucurbita moschata). This study was an experimental study using the desaign of completely randomized design (CRD) which consist of four treatments. This study was conducted in December 2017 with made to taste (organoleptic test) with 20 panelist and and laboratory test including analysis of ash content, water, protein, fat, carbohydrate and calcium biscuits. Based on organoleptic test results obtained that the best treatment is P3 with composition of wheat, pumpkin powder, and sesame powder (65% : 12% : 23%). The treatment P3 liked by panelist of color and texture attribute. The most biscuit aroma liked by panelist is P0's treatment (without sesame flour increase). The most biscuit taste liked by panelist which is P2's treatment biscuit with whole-wheat compare composition, pumpkin powder and sesame powder (76%: 12%: 12%). The highest average yield of calcium levels on P3 treatment of 0.65%. The higher the addition of sesame powder, the calcium biscuit level will increase so are with water content, ash, protein and fat will increase along with the addition of sesame powder. This is inversely related to carbohydrate levels of biscuits, which the more addition of sesame powder the carbohydrate content in biscuits decreased.

Tam Kabak (Cucurbita pepo L.) Tozunun Bisküvinin Kalite Kriterleri Üzerine Etkisinin İncelenmesi

Bu çalışmada kabak çekirdeği için üretilen kabaktan (Cucurbita pepo L.) elde edilen tozdan bisküvi üretimi amaçlanmıştır. Tam kabak tozunun lif, protein ve kül değerleri sırasıyla %13,4, %8,5 ve %4,7 (kuru maddede) olarak kaydedilmiştir. Tam kabak tozu bisküvi üretiminde %15, %30 ve %45 oranlarında buğday unu ile yer değiştirme yöntemiyle hamura ilave edilmiştir. Bisküvi hamuruna farklı oranlarda tam kabak tozu ilavesi sonrasında sertlik, kayma, yapışkanlık ve bağlılık özellikleri incelenmiş ve sertlik değerinde %58,9, kayma değerinde %72,4, yapışkanlıkta %52,1 ve bağlılık değerinde %29,4 bir artış kaydedilmiştir. Bisküvilerde tam kabak tozu miktarı arttıkça kalınlıkta %24,8‘lik hacimde ise %22,7‘lik azalma gözlenmiştir. Renk değerleri incelendiğinde kontrol bisküvisine göre koyu renge sahip bisküviler elde edilmiştir. Bisküvilerde kül miktarında yaklaşık %232,6‘lık bir artış gözlenmiştir. Kabak tozu ilavesi ile kontrol bisküvi formülasyonuna göre %58,4 daha fazla nemli bisküviler elde edilmiştir. Bisküvilerin tekstür sonuçlarında sertlik ve tokluk değerlerinde sırasıyla %82,3 ve %85,4‘lük bir azalma görülürken gevreklik değerinde önemli bir değişim gözlenmemiştir. Bisküvilere yapılan duyusal analiz testinde kabuk rengi, iç renk, gözenek homojenliği ve büyüklüğü, koku, tat, yumuşaklık, ağızda dağılma ve ağızdaki yağlılık hissi açısından değerlendirme yapılmıştır. Duyusal analiz sonuçlarına göre %45 tam kabak tozu ilaveli bisküvi genel ortalamada en yüksek beğeni alan ürün olmuştur. Bu çalışmanın sonucuna göre kabak çekirdeği üretimi için yetiştirilen kabaklardan elde edilen unun farklı oranlarda bisküvi hamuruna ilave edilmesi ile besinsel özellikler anlamında olumlu etkiler elde edilirken, tekstürde ve renkte olumlu sonuçlar ortaya çıkmıştır. Duyusal analizler ile de bu bulgular desteklenmiştir.

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Effect of pumpkin powder as a fat replacer on rheological properties, specific volume and moisture content of cake

Studies on development and storage stability of dehydrated pumpkin based instant soup mix

The study was carried out to develop and standardize Instant Soup Mix (ISM) from dehydrated pumpkin powder and to evaluate nutritional (moisture, sugars, protein, ?-carotene, fat, fibre and water activity) and sensory qualities (colour, texture, flavour and overall acceptability) for determining its shelf-life during a period of six month. It was packed in aluminium laminated pouches and was analyzed periodically for changes in quality. Among various recipes optimized for the development of soup mix, soup mix containing 20g pumpkin powder, 5g moong dhal, 15g tomato powder, 11.4g spices (salt and black pepper) and condiments (onion, garlic and ginger powder), 2g dried pea, 2g dried spinach, and 2g dried carrot was selected as base recipe for addition of different starch source viz. rice, corn and potato @ 10 g. From the nutritional analysis, it was observed that corn based Instant Soup Mix had higher ?-carotene (7.01 mg/100 g) and protein (12.65 %) content, while fibre (2.09 %) was higher in soup mix containing rice starch. It was observed that on the basis of sensory evaluation corn based soup mix was more acceptable. Therefore, results of nutrition and sensory evaluation indicated that a good quality ISM can be prepared by using corn starch. During the six month of storage, there was about 5.49 per cent increase in moisture, 3.16 and 5.27 per cent decrease in protein and ?-carotene, respectively, along with slight losses in total sugars, fat and sensory quality. Further, the product was stable for 6 months under ambient condition.

Investigation some properties of pumpkin powder and its utilization in shortened cake as a shortening replacer

Investigation some properties of pumpkin powder and its utilization in shortened cake as a shortening replacer

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors.

Development and Standardization of Instant Food Mixes from Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita moschata Duch ex Poir)

Studies were carried out in the Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the months of December 2013 to July 2014 for the development of instant food mixes (IMF) from dehydrated pumpkin and its seed flour. Dehydrated Pumpkin in the form of shreds, fine powder and granulated powder was used for the development of instant halwa mix, instant soup mix and instant porridge mix with better nutritional attributes. Instant halwa mix prepared using dehydrated pumpkin shreds and seed powder was found to be a good source of β-carotene (7.77 mg 100 g−1), fibre (2.91%) and protein (5.04%). While among all the instant halwa mixes prepared by using different forms of dehydrated pumpkin and its seed flour, ready-to-serve halwa prepared from granulated powder was much preferred by the panellist during sensory evaluation. Instant soup mix (ISM) developed by using pumpkin powder with various starch sources (rice starch, corn starch and potato starch), however, did not show much variation in chemical composition but ISM prepared with rice starch was most liked by the panellist. Instant porridge mixes prepared from broken wheat and pumpkin powder in the ratio of 60: 40 was rated as the best by the panellist and was observed to contain highest β-carotene (7.37 mg 100 g−1) and fiber (1.21%). Henceforth, it is concluded that ripe pumpkin which otherwise is processed to limited extent, can be successfully utilized for the production of good quality and nutritionally enriched IMF.

Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage

The main objective of the present study was to evaluate the addition of pumpkin powder as a source of natural antioxidants to cupcakes to minimize lipid oxidation and extend the shelf-life. Two concentrations of pumpkin powder (5 and 10%) were added to cupcakes, all different cupcakes formula were baked at 180 C for 25-30 min then cooled before evaluation, packaged in poly ethylene bags and stored at temperature 5oC. The sensory evaluation, color characteristics and baking quality for different cupcake samples was estimated. On the other hand some menials, total carotenoids, total phenols and antioxidant activity (%) of the pumpkin powder and pumpkin cupcake were determined. Also, fats were extracted from cupcakes made from pumpkin powder every two week for six weeks and antioxidant activities of fortified cupcakes were evaluated by the determination of acids, peroxide, P-anisidine values and thiobarbituric (TBA) among six weeks storage. The results recorded that weight increased significantly (P ≤ 0.05) in fortified cupcake with 5 and 10% pumpkin powder which reached 51.63±0.28 and51.71±0.31 gm, respectively when compared with control which reached 48.42±0.34gm. The result showed that fortified cupcakes with 10% pumpkin powder had the highest level of total carotenoids, total phenols and antioxidant activity% which reached 0.408 mg/100g, 0.722 mg/g and 11.69%, followed by fortified cupcakes with 5% pumpkin powder which reached 0.359 mg/100g, 0.720 mg/g and10.47%, respectively, while control recorded 0.306 mg/100g, 0.624 mg/g and 8.22%, respectively. The results showed that peroxide value decreased significantly (p ≤ 0.05) in fortified cupcakes 5% and 10% pumpkin powder which recorded 4.40 + 0.10 and 4.03 + 0.57 meq/kg, respectively than control which reached 7.13+ 0.32 meq/kg after 6 weeks under storage. Lipids extracted from fortified cupcakes with 5 and 10 % pumpkin powder recorded significant decreases (p ≤ 0.05) in TBA values which reached 0.32+0.03 and 0.28+0.01, respectively than control without pumpkin powder which reached 0.40+0.02 after 6 weeks under storage.

The Effect of Pumpkin on GLP-1 and HOMA-β in Hypercholesterolemic Rats

Abstract Background and aim: High fat and fructose diet may impair β cell function through oxidative stress that is induced by subsequent hypercholesterolemia. The β cell function is usually quantified by homeostatic model assessment beta-cell function (HOMA-β). Oxidative stress may be decreased by β-carotene from pumpkin (Cucurbita maxima). This study aimed to evaluate the effects of pumpkin powder on glucagon-like peptide-1 (GLP-1) level and HOMA-β in rats with high fat and fructose diet. Material and method: A total 25 rats were administered a high fat and fructose diet during 25 days. They were divided into five groups 1) normal, 2) hypercholesterolemic rats 3) hypercholesterolemic rats with 0.16 g pumpkin/200g bodyweight (BW); 4) hypercholesterolemic rats with 0.32 g pumpkin/200 g BW, and 5) hypercholesterolemic rats with 0.64 g of pumpkin/200 g BW. The lipid levels were measured before and after administration of pumpkin for 4 weeks, and at the end of the study, GLP-1 level and HOMA-β were analyzed. Results: Administration of pumpkin to the rats on a high fat and fructose diet reduced total cholesterol, triglyceride, and increased HDL levels. Changes were positively correlated with the amount of pumpkin intake. The decrease of cholesterol levels was positively associated with GLP-1 level, and negatively correlated with HOMA-β Conclusions: This study suggested that pumpkin can improve the HOMA-β and decrease GLP-1 levels, possibly by reducing cholesterol levels.

Studies on sensory and keeping qualities of pumpkin based <italic>Kheer</italic>

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

Abstract Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.

A Review of Drying Processes in the Production of Pumpkin Powder

Abstract Pumpkin is widely used as a valuable food source and is gaining the attention of healthcare consumers. Dried powdering pumpkin is an alternative way to increase the consumption. For these reasons, a sound knowledge of the processes for drying and powdering of pumpkin is needed. Therefore, the present review summarizes data from the literature and points out promising areas for further research. This review focused mainly on various processes of dried pumpkin powder, including pre-treatment techniques which can influence the quality of dried product. Impacts of drying and storage methods on quality changes were also revealed in dried pumpkin powder such as the loss of color, changes in texture or an off-flavor and decreases in carotenoids or other nutrients. Moreover, this review also collected the basic information about characterization of pumpkin fruit and also chemical characteristics and nutritional values of pumpkin. Finally, the review pointed out areas for future research to further elucidate the best methods of dried pumpkin powdering for the local companies.

PRODUCTION OF PUMPKIN POWDER AND IT'S UTILIZATION IN BAKERY PRODUCTS DEVELOPMENT: A REVIEW

Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products.

Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170°C (E1) and 100/150/150°C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (α-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49–76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates.

Optimization of Hobakjook (pumpkin soup) with Added Glutinous Rice Powder

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

단호박 분말을 첨가한 국수의 품질 특성

Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.

Identification of Adulterated Cocoa Powder Using Chromatographic Fingerprints of Polysaccharides Coupled with Principal Component Analysis

A novel analysis method for identification of adulterated cocoa powder was established using high performance liquid chromatography (HPLC) fingerprint profiling coupled with principal component analysis (PCA). Polysaccharides were extracted from 11 batches of cocoa powder samples with hot water under ultrasound-assisted conditions and then completely hydrolyzed with sulfuric acid after enzymatic removal of proteins. The hydrolysates were analyzed by HPLC using precolumn 1-phenyl-3-methyl-pyrazolone derivatization to obtain the fingerprints of cocoa powder polysaccharides. The relative areas of 12 common characteristic peaks in the fingerprints and corresponding chromatogram data of adulterated samples obtained under the same chromatographic conditions were processed using PCA. The results showed that adulterated cocoa powder samples mixed with 15 % or more cocoa shell powder and 10 % or more exogenous plant material (including chestnut shell powder, longan shell powder, peanut shell powder, starch, wheat powder, or pumpkin powder) could be identified using this method.

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.