Preference test of biscuit products from pumpkin seeds (Cucurbita sp.)

Abstract

Objective

To produce a new food product in the form of snacks or biscuits by using pumpkin seed flour and evaluate the preference of consumers.

Methods

There were five treatments in the biscuit production. They were F1 (60 g of pumpkin seed flour and 240 g of wheat flour), F2 (120 g of pumpkin seed flour and 180 g of wheat flour), F3 (180 g of pumpkin seed flour, 120 g of wheat flour), F4 (240 g of pumpkin seed flour, 60 g of wheat flour), and F5 (300 g of pumpkin seed flour). The parameters were organoleptic test.

Results

The results show the best treatment based on the trained and consumer panelists assessment was the biscuit treatment using 20% pumpkin seed flour.

Conclusion

The best treatment based on trained and consumer panelists assessment was the biscuit treatment using 20% pumpkin seed flour.