Usage of oil and powder of bottle gourd and pumpkin seeds in production of high nutritive value biscuit

Abstract

This investigation aimed to study the chemical composition of bottle gourd and pumpkin seeds, also to study their physical and chemical properties, fatty acid composition, oxidative stability and bioactive components of oils for the mentioned seeds.Fortified biscuit have been produced by using oil and powder of bottle gourd and pumpkin seeds and determination of physical characteristics, chemical composition and sensory attributes of the produced biscuit comparing with biscuit prepared by using corn oil as control. The results indicated that both bottle gourd and pumpkin seeds are rich in edible oil, protein, fibers and minerals. The extracted oil are rich in omega 6 and 9 have got high oxidative stability and bioactive component. These oils recorded low acidity, peroxide value and K232nm and K270 nm that refers to high quality characteristics of these oils. There was a decrease in linoleic and linolenic acids and an increase in palmitic, stearic and oleic acids of extracted oils from all produced biscuits after baking process compared with them before baking. Fortified biscuit by using oil and powder of bottle gourd and pumpkin seeds contained higher amount of protein, fibers and essential amino acids compared with the biscuit that used corn oil. Prepared biscuit from pumpkin seed powder had the highest acceptance value on sensory evaluation, followed by biscuit prepared by corn oil then biscuit using bottle gourd seed powder, from bottle gourd seed oil and biscuit from pumpkin seed oil.

Functional Low- Fat Soft Cheese Supplemented With Bottle Gourd (Lagenariasiceraria) Seeds

“…Also, it contains various phytochemical constituents, polyphenols and antioxidant activity. Moreover, bottle gourd seeds are rich in protein (10.75%), crude fibers (31.73%), carbohydrates (17.70%) and minerals [12][13][14].The seeds are edible and used in the fermented food products, fried cake, biscuits and pudding [15]. Consequently, the main objective of the present work is to improve the nutritional value, sensory properties, rheological and physiochemical characteristics of low fat UF-soft cheese using bottle gourd seeds powder (BGSP).…”

Enhancing the Vitality of Free Fat UF-Soft Cheese Supplemented with Some Nutritious Additives by Adding Probiotic Bacteria

“…Moreover, bottle gourd seeds are rich in protein (10.75%), crude fibers (31.73%), carbohydrates (17.70%) and minerals. The seeds are edible and used in the fermented food products, fried cake, biscuits and pudding(Warra et al, 2016;Atta et al, 2020 andIbrahim, 2020).The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in dairy industry in a number of dairy products including fermented milk (such as yogurt) and cheese. These probiotics are used as starter culture, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics)(Gao et al, 2021).…”

Enhancement of Bottle Gourd Oil Activity via Optimized Self-Dispersing Lipid Formulations (SDLFs) to Mitigate Isoproterenol-Evoked Cardiac Toxicity in Rats via Modulating BNP, MMP2, and miRNA-21 and miRNA-23a Genes’ Expression

“…This assembly was then placed in a dissolution vessel and the study was performed for 90 min [ 14 ]. At appropriate time intervals (5, 10, 15, 20, 25, 30, …, 90 min), a sample of 2 mL was taken, filtered by membrane filter, and analyzed for its BG oil concentration at the predetermined λ max = 277 nm [ 56 ] against 0.1 N HCl. All determinations were carried out in triplicates and comparisons were done at 45 min (Q 45min ).…”