Nutritional and rheological properties of pumpkin seed based fruits spread

Fruit spread is prepared by combining sugar with processed fruit juice, concentrated or whole fruit. Pumpkin (Curcurbita maxima) seeds are commonly seen as industrial waste and discarded. seed was roasted made into powder form. β-carotene rich fruits such mango, papaya, muskmelon were used to extract the pulp. To obtain a desired consistency of spread, pulp (25%) blended (70%) Fruits scattered at 5° 10° Brix added. extend shelf life improve quality spreads, they pasteurised 60°C for 30 minutes. The spreads packaged in two different types packaging material food grade glass containers polypropylene containers. They kept refrigerated conditions 4°C further analysis. After organoleptic evaluation, analysed nutritional content, textural properties microbial content. based have 15.23 15.64% moisture, 6.7 7.18 % protein, 4.53 4.89% fat, 5.29 5.69% fiber 15.36 28.67% carbohydrates. pumpkin had 15.41 23.04°Brix total soluble solids. 85.82 764.54 g hardness, -88.54 to-205.45 adhesiveness, 0.87 0.95 springiness,0.48 0.74 cohesiveness, 64.78 344.06 gumminess 61.53 311.64 chewiness. viscosities 2.21 3.58 centipoises. mango highest score values among spreads. encompassed enormous bioactive compounds when compared other available on market.