Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies

Anitha, S; Hn, Ramya; Ashwini, A.

doi:10.22271/chemi.2020.v8.i4g.9737

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…This has been proven in studies [27], where the addition of fruit and vegetable raw materials changed the sensory performance of bread due to coloring substances. Other studies [28] have found that the sweet taste of bread crumb is due to the presence of pumpkin sugar in the paste. Therefore, an increase in the amount of paste helps enhance the expression of sweet taste in bread samples.…”

Section: Discussion Of Results Of the Study Of Expanding The Range Of...mentioning

confidence: 84%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

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The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

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Section: Discussion Of Results Of the Study Of Expanding The Range Of...mentioning

confidence: 84%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

EEJET

View full text Add to dashboard Cite

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“…Fiber is a compound that does not dissolve in water and strengthens the material network; it functions as a texturizer in foodstuffs. So, the higher the fiber content in the raw material, the product with a more rigid, firmer, and more robust texture will be produced (Anitha et al, 2020).…”

Section: Texturementioning

confidence: 99%

“…The poor antioxidant concentration of cookies is one of their usual weaknesses. Innovation is therefore required to raise the antioxidant level of these biscuits (Anitha et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies

Salma,

Setiyoko,

Sari

et al. 2024

J. Agri. Food. Sci. Tech.

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Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.

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“…Adding pumpkin paste can significantly reduce the calorie content of the finished product and promotes saturation with biologically active substances. However, the specific taste and smell characteristic of pumpkins can reduce sensory quality [27].…”

Section: Determination Of the Optimal Amount Of Pumpkin Paste In The ...mentioning

confidence: 99%

Devising a recipe for muffins with pumpkin paste

Liubych

Novikov

Zheliezna

et al. 2023

EEJET

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The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste. The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins was investigated. It has been established that the addition of pumpkin paste reliably (p≤0.05) increases the content of vitamin A (RAE), as well as indicators of integrated score, baking, shrinkage, and moisture content of the muffin. The volume of muffins is significantly reduced by adding 10–50 % of pumpkin paste. This trend is due to the high humidity of pumpkin paste. Owing to a sociological survey, it was determined that most respondents (55 %) liked muffins whose content of pumpkin paste was 15–20 %. It should be noted that 30 % of respondents liked muffins whose content of pumpkin paste was 25–30 %. This trend is due to the fact that the smell and taste of pumpkin in a muffin with the addition of 15–20 % of pumpkin paste is leveled by aromatic compounds. Increasing the amount of pumpkin paste to 25–30 % determines the average level of pumpkin sensory sensation. In the technology of muffin production, it is optimal to add 15–20 % of pumpkin paste. According to this formulation, the integrated score of vitamin A (RAE) is 21–23 %, humidity – 22.9–25.9 %, baking shrinkage – 8.9–10.0 %, shrinkage due to drying – 2.1–2.2 %, volume – 166–177 cm3/100 g of dough. The porosity is 7–9 points, surface color - light brown, crumb color – yellow, crumb consistency – soft, pumpkin taste level – weak or absent (7.0–8.3 points). A distinctive feature of the results is the differentiated use of pumpkin paste in the muffin recipe. Based on the survey, it was established that the amount of pumpkin paste could be 15–20 % and 25–30 %. The devised recommendations can be used by confectionery enterprises of low productivity during the production of muffins.

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Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies

Cited by 8 publications

References 8 publications

Development of wheat bread recipe with pumpkin paste

Development of wheat bread recipe with pumpkin paste

Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies

Devising a recipe for muffins with pumpkin paste

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