Purpose The purpose of this paper is to review the nutritional and food value of pumpkin
Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine …

Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …

Purpose This paper aims to study the use of pumpkin pulp and its by-products in food
formulation. Pumpkins are important and useful in the food industry. However, only the pulp …

The highest diabetic population in Indonesia are among the pre-elderly and elderly age
groups. Aging process could cause difficulties in eating. Modifying food into the liquid form …

The problem of food with functional ingredients, characterized by low energy intake and a
variety of phytonutrients with biological activity, is one of the concerns of the population. The …

The objective of this study was to determine the functional and pasting properties of yellow
maize (M)-soya bean (S)-pumpkin (P) composite flours and the sensory attributes of …

Pumpkin is one of the underutilized fruit-vegetables in Uganda although it is one of the crops
believed to have carotenoids with pro-vitamin A activity that are not common to many other …

Nowadays, agricultural waste byproducts are exploited in the food industry rather than
discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in …

This research investigated the chemical analysis and sensory evaluation of low‐calorie
formulated pumpkin jams after storage for six months and the effects of the consumption of …

Background: Pumpkin has frequently been used as a functional food due to its nutritional
and health benefits. In this study, a new application of dried pumpkin powder in string …