| dc.description.abstract | The objectives of the current research entitled “The Product Development of
stuffed dough pyramid with Pumpkin” were to (1) select the original recipes of
stuffed dough pyramid, (2) study the appropriated amount of pumpkin to substitute
glutinous rice flour, (3) study the consumer acceptance and the nutritional values of
stuffed dough pyramid with pumpkin, Among three original recipes, the 3rd recipe
gave the highest score in color (8.00), taste (7.60) and texture (7.00) thus the 3rd
original recipe was chosen for further study, The results showed that the appropriate
amount of pumpkin in the stuffed dough pyramid formulation was 30% as indicated
by, the highest scores in texture (8.40), overall liking (8.40), color (8.30), taste (8.20)
and appearance (8.10), respectively. According to the consumer acceptance study
from 150 consumers approximately 66.70% consumers accept the stuffed dough
pyramid with pumpkin in the level of like extremely and 22.00% consumers accept
in the level of like very much. For the nutritional composition study, the stuffed
dough pyramid with pumpkin contained 66.42 g β-carotene, 1.5 g fat, 0.34 g folate,
32.14 g lutein and 158.22 IU vitamin A while the original recipe contained only 1.42 g
Fat and was not found β-carotene, folate, lutein and vitamin A | en_US |
