*Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
**Department of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
Online published on 24 August, 2016.
Fuzzy analysis of bottle gourd seed cake powder (BGSCP) incorporated biscuits indicated first rank in hardness and taste quality parameters. BGSCP and wheat flour in the ratio of 50: 60 resulted into a highest desirability. Moreover, the hardness and fracturability of BGSCP incorporated biscuits was found to be 899.95 g and 0.36 mm respectively.
Bottle gourd seed cake powder (BGSCP), Omega-6 FFA, Fuzzy analysis, Quality ranking, Bottle gourd seed oil
