• Kakali Bandyopadhyay
• Ahana Ghosh
• Surojit Mukherjee

The term "pumpkin" refers to a large group of Cucurbitaceae species, the majority of which have economic significance. The manufacturing of pumpkin seed powder using different drying methods, as well as its application in bread items to substitute wheat flour and fortify phytochemicals, were the main topics of this study of the literature. Color and sensory analysis were negatively impacted by raising the concentration of pumpkin flour, according to the study. According to the study, low to medium concentrations of pumpkin seed flour were found to be more palatable from a sensory perspective, and as a result, the sensory score decreased. Raising the amount of pumpkin seed powder in the baked goods raised their carotene content. Bakery product indicators were identified. On the technological indicators of baked items, the influence of pumpkin seed flour was identified. Since pumpkin seed flour has substantially larger particles than wheat whole meal flour, using it should have an impact on the mechanical and structural characteristics of both semi-finished dough products and final bakery goods. The present review is on the comparison of pumpkin seed powder with wheat flour in terms of water absorption capacity, nutritional composition, anti-carcinogenic properties, anti-oxidant effect, Anti-diabetic properties , Anti-microbial effects etc.

Pumpkin Seed powder, carotene content, phytochemicals, wheat substitution, bakery products , nutritional composition.

"A Review on Production of Pumpkin Seed Powder and its utilization in Bakery Product Development", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 11, page no.f892-f905, November-2024, Available :http://www.jetir.org/papers/JETIR2411600.pdf

"A Review on Production of Pumpkin Seed Powder and its utilization in Bakery Product Development", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 11, page no. ppf892-f905, November-2024, Available at : http://www.jetir.org/papers/JETIR2411600.pdf