The effects of pumpkin incorporation on the characteristics of doughnut

Abstract

The objective of this study was to determine the effects of pumpkin incorporation on the characteristic of doughnut. Eleven doughnuts formulations were developed which were control doughnuts (0% pumpkin), doughnuts prepared using 10% - 50% of pumpkin puree without rind (W) and doughnuts prepared using 10% - 50% of pumpkin puree with rind (S). Physicochemical analysis was subjected to all doughnut samples to determine the finnness and springiness, colour, linear expansion, shelf life, moisture, oil uptake, and the crude protein and carbohydrate contents. Sensory evaluation was employed evaluate the acceptability on pumpkin doughnut. It was found that firmness and springiness of doughnut samples increased with storage period. For lightness ('L' values) and moisture content, there was a significant difference between control doughnut and doughnut incorporated with 50% of pumpkin puree. The shelf life and linear expansion of doughnuts increased with increase in pumpkin puree incorporation. There was no significant difference between control doughnut and doughnut incorporated with 50% pumpkin puree for crude protein and oil uptakes. However, control doughnut shows higher value of carbohydrate content compared to doughnut incorporated with 50% pumpkin puree. It was found doughnut incorporated with 50% pumpkin puree the most preferable. This study shows that incorporation of pumpkin in doughnut formulation had improved the acceptance of doughnut as well as increased the linear expansion of doughnut.