Utilization of pumpkin seed powder as a functional food ingredient in bread and pasta
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Date
2023
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Punjab Agricultural University, Ludhiana
Abstract
This study intended to explore the possibility of using pumpkin seed powder for development of bread and pasta. Different pumpkin seed powder (full fat and defat) enriched blends for bread at 2.5, 5, 7.5 and 10% and for pasta at 3, 6, 9, 12 and 15% were prepared and assessed for functional properties. The physiochemical, nutritional, bioactive, antioxidant, colour, textural and sensory evaluation were extensively assessed for the products. The inclusion of
pumpkin seed powders significantly (p<0.05) elevated the water and oil absorption capacity of the flour blends from 1.50-2.33% and 0.76-2.55%. Increased pumpkin seed powder levels reduced the optimum cooking time for pasta from 6.25 minutes to 5.55 minutes in case of full fat and to 4.38 minutes in case of defatted pumpkin seed powder, while increasing the cooking loss. Pumpkin seed powder enrichment significantly (p<0.05) elevated protein content, antioxidant activity (DPPH), total phenolic content and flavonoid content. The interaction of pumpkin seed powder protein and fibre with the gluten protein matrix increased the firmness and toughness of the pasta. The addition of pumpkin seed powders significantly (p<0.05) enhanced the water uptake ratio (ml) of flour blends for bread. On addition of pumpkin seed powder, the dough development time and water absorption increased significantly, while, stability of dough decreased. The baking loss (%), loaf volume and specific volume also declined significantly (p<0.05) on higher supplementation levels with pumpkin seed powder. The protein content, total phenolic content, total flavanoid and DPPH (%) inhibition significantly increased with pumpkin seed powder addition. As the pumpkin seed powder addition increased the hardness of bread also increased. Overall acceptability scores of pastas containing 6% and 9% full fat and defat pumpkin seed powder were determined to be the highest and 5% pumpkin seed powder full fat and defat samples for bread. The prepared products were than stored for 3 months (pasta) and 8 days (bread). The overall acceptability of pasta started declining after 1 month of storage as there was rancid smell detected due to the high lipid content of pumpkin seeds, whereas for bread the overall acceptability started declining after 4 days of storage as the yeast and mould growth count was clearly visible by the end of 4th day.
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Raina, Simran (2023). Utilization of pumpkin seed powder as a functional food ingredient in bread and pasta (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.