yellow-orange color is a major source of vitamin
A (Lee, 1983). Consumption of foods containing
carotene helps in prevention of eye disorders, cancer
and skin diseases (Bendich, 1989). Incorporation of
β-carotene rich foods in diets is the best measure to
improve vit A nutrition of individuals to overcome
the problems and diseases caused by Vitamin A
Deficiency (VAD) (Chandrashekhar and Kowsalya,
2002; Siems et al., 2005). The pumpkin powder
was prepared from the flesh of pumpkin by vacuum
drying technique in this study. The objective of this
study undertaken was to determine the optimum level
of substitution of carotene rich pumpkin powder in
the formulation of biscuit and to assess the effect of
pumpkin powder added to biscuit on sensory and
textural characteristics of biscuit.