Physico-chemical characteristics of crackers from ripe pumpkin during storage

Crackers were prepared by blending refined wheat flour and pumpkin flour in various ratios, 100:0, 95:5, 90:10, 85:15, 80:20 and 75:25 were packed in polypropylene bags and stored at room temperature. The physico-chemical, microbiological and sensory characteristics were determined at an interval of one month for a period of three months. Advancement of storage period, showed a decreasing trend in hunter colour L* value, b* value, ash, iron and calcium whereas a* value of colour increased during three months of storage. Treatment T₆ (75:25:: refined wheat flour: pumpkin flour) registered the lowest value of microbial count whereas, highest value was in T₁ (100:0:: refined wheat flour: pumpkin flour). On the basis of sensory evaluation treatment T₄ (85:15:: Refined wheat flour: Pumpkin flour) was best among all.