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Research Paper | Nutrition Science | India | Volume 5 Issue 1, January 2016
Evaluation of Nutrients Analysis and Organoleptic Characteristics of Pumpkin Seed Flour Incorporated Flavoured Drink
Geethanjali Santhanam  | Saratha Sathappan
Abstract: The pumpkin (Cucurbita moschata) is an annual dicotyledonous vegetable, belonging to the Cucurbitaceous family. The top pumpkin producing countries include Illinois, India, Ohio, Pennsylvania, and California. Pumpkin is one of the most popular crops in the United states, about 1.5 billion pounds (680, 000, 000 kilograms) produced each year. Pumpkin (cucurbits moschata) has received considerable attention in recent years because of the nutritional and health protective values of the seeds. The seed is an excellent source of protein and also has pharmacological activities such as anti-diabetic, anti-fungal, anti bacterial, anti-inflammation activities and antioxidant effects. This is the context where appearance the concept of Functional foods they are good source of calories, proteins, Carotenoids, minerals, fibre and phytosterols which contribute in contribute in regulating cholesterol. They also have omega 3 and omega 6 fatty acids needs for hormone balance, brain function and skin health. Pumpkin seed (Cucurbita moschata) considered a poor mans vegetable, contains dietary antioxidants, and phyto nutrients which provide bioactive mechanism to reduce free radical induced oxidative stress and probably play a role in the prevention of aging various diseases associate with oxidative stress such as cancer, cardiovascular and neurodegenerative diseases. It have a better mineral profile than many other minerals. Hence the present study aimed to develop health drink and to evaluate its nutritional, sensory characters. The present sarticle entitled evaluation of nutrients analysis and organoleptic characteristics of Pumpkin Seed Flour incorporated flavored drink.
Keywords: Pumpkin seeds, Nutrient rich, Pumpkin Seed Flour incorporated flavored drink, Fortification
Edition: Volume 5 Issue 1, January 2016,
Pages: 1525 - 1529