Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour

Abstract

Pumpkin seed oil press cake (PSOPC) is a by‐product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake. The aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Biscuits have been produced from composite blends of plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40 and 40:60, respectively. Shortening addition was gradually reduced depending on the PSOPC flour addition. Biscuit baking quality was determined by width, thickness, spread factor, volume and textural properties. Computer vision was used to evaluate biscuit colour, and sensory evaluation was conducted for colour, taste, texture and overall acceptance. Results showed that PSOPC flour decreased biscuit diameter, height and volume and also caused a softer texture of biscuit. PSOPC flour contributed to the greenish colour of biscuits and the pleasant taste of roasted pumpkin seed. PSOPC flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour and shortening, even in quantities up to 60%, without significant deterioration of the technological quality of biscuits.

Development of amino acid balanced food systems based on wheat flour and oilseed meal

“…The studies presented in [6][7][8][9][10][11][12][13] have been carried out using a mixture of wheat flour and flour of various oilseeds or their meal only with the aim of expanding the range of flour products and using secondary processing products, but not to obtain products with increased biological and nutritional value. Therefore, research on the development of food system formulations based on wheat flour, which will have a balanced amino acid composition, is promising.…”

“…Correction of the protein content in flour is achieved by the introduction of various natural additives, including oilseed meal. The addition of oilseed meal to wheat flour not only enhances the nutritional and biological value of the latter, but also improves the technological and organoleptic characteristics of flour products obtained from similar combined products [6][7][8][9][10][11][12][13][14].…”

“…In [7], studies were presented on the production of biscuits from a mixture of wheat flour with the addition of different amounts of pumpkin seed flour, a by-product of pumpkin oil production. The authors of the study showed the possibility of reducing the cost of the final product through the use of a secondary product of production.…”

“…Using the studies, it was found that the introduction of pumpkin seed flour into the product's recipe contributed to reducing the diameter, height and volume of biscuits, giving them a pleasant taste of fried pumpkin seeds, an unusual green color and a softer texture. The experiments of scientists [7] proved that the replacement of wheat flour with pumpkin seed flour to maintain high technological parameters of biscuits should not exceed 60 %. The work proposes the use of pumpkin seed flour as a functional and nutritious substitute for wheat flour.…”

“…In contrast to [6][7][8], the authors of [3] scientifically substantiated the formulation of sunflower halva with the addition of a special-purpose protein-fat mixture. A spe-of the world's population lacks protein in the diet.…”