Enrichment of breakfast cereals using pumpkin powder

Consumer interest in naturally colored foods such as breakfast cereals is growing. Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. In this study, the Effects of pumpkin powder replacement with corn flour at six levels of 0, 5, 10, 15, 20 and 25 percent on the sensory properties and physicochemical properties of breakfast cereals were investigated. Specification of prepared cereal include fat, protein, ash, β-carotene, fiber and texture were evaluated. The results of this study showed that adding of pumpkin powder did not have a significant effect on the fat and protein (P>0.05). The results of tests for moisture, ash, fiber, β-carotene and texture than the control sample showed the significant differences (P>0.05). With increasing substitution of pumpkin powder, fiber and β-carotene content of breakfast cereals significantly increased. According to the physicochemical and sensory results, sample containing 15% of pumpkin powder replaced with corn flour was the best treatment.