Abstract
The western pumpkin is generally rich in several vitamins and dietary fiber and has a sweet and dried taste making it pleasant to eat. This vegetable is readily available in several forms. We investigated the effect of adding fresh, frozen and dried flakes of western pumpkin on the taste and properties of sponge cake.
An increasing amount of western pumpkin resulted in cakes with decreasing hardness and cohesiveness, and increasing adhesiveness. The structure of the sponge cake was maintained with pumpkin added to less than 36% by weight in the fresh or frozen form, and to less than 26% in the dried flake form.
The sensory evaluation showed a preference for sponge cake with the foregoing amounts and forms of added western pumpkin.
