Investigation on the rheological properties of fortified yogurt containing pumpkin powder

Nanoliposomal Encapsulation of Capparis spinosa Extract and Its Application in Jelly Formulation

“…The results of the Brix measurement revealed that there were no significant differences ( p > 0.05) between different jelly samples, and the Brix values ranged from 31.25 to 33.25. The Brix degree of jelly is notably affected by recipe modification, and different values have been published for it in diverse jellies, including citrus jelly prepared with different sweeteners ranging from 20.1 to 23.1 [ 12 ], jelly containing pumpkin powder ranging from 14.5 to 15 [ 42 ], and low-calorie fruit jelly with different sweeteners ranging from 3.2 to 22.9 [ 40 ]. Conclusively, because the change in the pH and Brix may have adverse effects on product acceptance, the stability of these characteristics is considered a positive achievement.…”

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

“…Pumpkin was dried by hot air oven and grinded to obtain fine quality powder, which possessed pleasant color, smell and texture. This powder could be used as a concentrated source of nutrients like fiber, minerals, vitamins and proteins to fortify food products especially bakery and dairy products ( Johari et al, 2022 ).…”

“…Pulsed electric filed was used to inactivate Escherichia coli in pumpkin juice and nectar. This preservation technique did not pose any negative cost on physicochemical properties of juice and nectar (Dos Santos Junior et al, 2022 ). Pumpkin juice as compared to untreated sample, ultrasonic treatment significantly increased the carotenoid contents, whereas no negative impact was observed on color index of treated juice.…”

“…Pumpkin powder was incorporated in yogurt to obtain pumpkin fortified dairy product rich in carotenoids, fiber, vitamins and minerals. The addition of pumpkin powder reduced the syneresis, improved rheological behavior and boosted nutritional value of the yogurt ( Johari et al, 2022 ). Pumpkin seed cake was fed to the lactating goats and milk obtained from them was used to prepare semi-hard cheese, which was tested for nutritional composition especially fatty acid profile and it was concluded that addition of oil seeds and their cakes to the diets of lactating goats is an alternative to supplements.…”

Effect of pretreatments and solar tunnel dryer zones on functional properties, proximate composition, and bioactive components of pumpkin (Cucurbita maxima) pulp powder

“…According to Zhou et al., (2017) , β-caroten content, DPPH scavenging capacity, total phenolic contents, vitamin C and E are important constituents of the pulp of the fruit to select among species. From functional point of view, recent studies also show that addition of Pumpkin powder in Yoghurt formulation can reduce the syneresis of the product, increase the nutritional value ( Johari et al., 2022 ), it is also a good candidate for better nutrition, growth and wellbeing of poultry species ( Oloyede 2021 ).…”