2021
DOI: 10.1590/1981-6723.22920
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Abstract: Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack of eating habits of regional baked goods. This study aimed to produce and characterize a pumpkin flour to be used as an ingredient in muffins, evaluate the technological, and sensory characteristics of these cakes, and select the most sensorially accepted muffin for nutritio… Show more

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Cited by 5 publications
(5 citation statements)
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“…An increase in the share of pumpkin flour contributes to a more intensive manifestation of the smell and taste of pumpkin in pasta. Scientists came to this statement during research on the production of pasta with pumpkin flour [20].…”
Section: Resultsmentioning
confidence: 99%
“…An increase in the share of pumpkin flour contributes to a more intensive manifestation of the smell and taste of pumpkin in pasta. Scientists came to this statement during research on the production of pasta with pumpkin flour [20].…”
Section: Resultsmentioning
confidence: 99%
“…Traditionally, muffins are made as small, round products, the main ingredients of which are wheat flour, eggs, sugar, water and fat. Each of the raw ingredients used in the preparation of muffins (eggsugar-fat-water mixture), provide the texture, volume and taste of the product (Jingrong et al, 2018;Arifin, Siti Nur Izyan, & Huda-Faujan, 2019;Scarton et al, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…A procura por alimentos saudáveis, com redução de calorias, ótimas características sensoriais e com baixo custo está sendo uma exigência recorrente dos consumidores para os produtos de confeitaria. Nesse seguimento torna-se desafiador a redução do valor calórico para os produtos de panificação que tem como base os carboidratos e gorduras que desempenham múltiplas funcionalidades nas formulações (Scarton et al, 2021;Barros et al, 2018).…”
Section: Introductionunclassified
“…Um outro modo usual de descarte é durante o uso doméstico que, em muitos casos não se aproveitam sua integralidade, descartando assim muitos nutrientes presentes nas cascas e sementes (Gil;Piccoli;Steffens, 2019). A adição dos vegetais em formulações de produtos de panificação tem sido uma alternativa de aproveitamento tanto sob o ponto de vista ambiental quanto a redução do valor calórico (Scarton et al, 2021).…”
Section: Introductionunclassified
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