Vol. 10, Issue 5 (2021)

Author(s):
Neeta Kumari, Sangeeta C Sindhu, Varsha Rani, Anju Kumari and Varsha Kumari

Abstract:
Present investigation evaluates the effect of processing on functional properties of pumpkin seed powder. Pumpkin seed were made into powder and subjected to natural and controlled single culture (L. acidophilus and L. rhamnosus; 37 ^oC, 36hr.) fermentations. A sharp decline was observed in pH of all three fermentations accompanied by increased titratable acidity with increasing time. Fermentations significantly (P≤ 0.05) increased the water absorption capacity while bringing a significant (P≤ 0.05) reduction in oil absorption capacity and swelling power.