Home > Home Science > Food Science > Volume-7 > Issue-1 > Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)

Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)

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Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)


Pratik Anant Thakar | Prof. Nisha Wagh



Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1, February 2023, pp.501-505, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf

The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations (10%, 20%, 30%) during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos; Maize flour was added in 40%, 30% and 20%. The developed nachos were further analyzed for its sensory evaluation, physio-chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84% of moisture content and 3.87% of ash content in addition it was found to have 26.01% of protein content 37.23% of carbohydrates content and 28.02% of fat content and energy 505.14kcal.

Pumpkin seed, Maize flour, Sorghum flour, Chickpea


IJTSRD52719
Volume-7 | Issue-1, February 2023
501-505
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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