National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Pumpkin, a versatile ingredient known for its high nutritional content and abundance of vitamins, minerals, and antioxidants, was used in the development of flour and gluten-free chips. The physicochemical, microbiological, and sensory properties of both the pumpkin flour and gluten-free chips were thoroughly examined. The moisture, dry matter, and ash content of pumpkin flour ranged from 32.84% to 55.28%, 44.72% to 67.16%, and 4.57% to 6.88%, respectively, with a mean pH value of 6.77. Gluten-free chips made with pumpkin flour had a high dry matter content (89.97%) and low moisture content (10.03%). Additionally, due to the high mineral content, the product was slightly acidic (pH 5.79) with a high ash content (9.61%). The L*, a*, and b* values for pumpkin flour were 70.5, 11.3, and 58.0, respectively. In comparison, the values for gluten-free chips were 40.08, 11.02, and 21.59, respectively. The research results show that gluten-free chips are microbiologically safe, preferred by consumers, and resistant to spoilage during shelf life.
Akta?, N. and Gerçekaslan, K.E. Pumpkin (cucurbita pepo l.) pulp flour as a source of dietary fiber: chemical, physicochemical and technological properties. Akademik G?da, 2024, 22(1), 14-22, https://doi.org/10.24323/akademik-gida.1460957
Aly, M.M.A. and Seleem, H.A. Gluten-free flat bread and biscuitsproduction by cassava, extruded soyprotein and pumpkin powder, Food and Nutrition Sciences, 2015, 6, 660-674. https://doi.org/10.4236/fns.2015.67069
Ammar, A. S.M. and Abd El-Razik, M. M. Qual?ty character?st?cs of gluten free cake produced from cassava, pumpk?n and potato flours. J. Food and Dairy Sci., Mansoura Univ., 2013 Vol. 4 (8): 401 – 412.
AOAC, 2005. The Official methods of analytical, G.D.C. In: Horwitz, William, Latimer, George W. (Eds.), Official methods of analysis of AOAC International. AOAC International, Gaithersburg, Md.https://www.worldcat.org/title/official-methods-of-analysis-ofaoac- international/oclc/62751475
Ardabili, AG., Farhoosh, R. and Khodaparast, M.H.H. Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran. J. Agr. Sci. Tech. 2011, 13: 1053-1063.
Aydin, E. Evaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chips. Emirates Journal of Food and Agriculture. 2022. 34(2): 98-106 https://doi.org/10.9755/ejfa.2022.v34.i2.2807
Brigag˜ao, T. C. S., Fortes, R. R., Lourenço, C. O., Carvalho, E. E. N., Cirillo, M.ˆ A., Nachtigall, A. M., & Vilas Boas, B. M. Optimization of gluten-free muffins made with pineapple peel, banana peel, and pumpkin seed flours. Journal of Food Processing and Preservation, 2021. 45(12), Article e16037. https://doi.org/10.1111/jfpp.16037
Chhabra, N., Kaur, A. and Kaur, S. Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati. Food Sci Technol Int, 2025, 3. https://doi.org/10.1177/1082013225133970
Dabash, V., Burešova, I, Tokár, M., Zacharová, M., Gál, R. The effect of added pumpk?n flour on sensory and textural qual?ty of r?ce bread, JMicrobiol Biotech Food Sci/Dabashet, 2017, 6(6) 1269-1271. https://doi.org/10.15414/jmbfs.2017.6.6.1269-1271
Fathonah, S., Rosidah, D.N.S, Paramita, O., Noor Istighfarin, L. The sensory quality and acceptability of pumpkin flour cookies. EIC 2018 - The 7th Engineering International Conference (EIC), Engineering International Conference on Education, Concept and Application on Green Technology.
Fürnkranz, M., Lukesch, B., Müller, H., Huss, H., Grube, M. and Berg, G. Microbial diversity inside pumpkins: microhabitat-specific communities display a high antagonistic potential against phytopathogens. Microbial Ecology, 2012, 63, 2, 418-428. https://doi.org/10.1007/s00248-011-9942-4
Ike, C.C., Emeka-Ike, P.C. and Ogwuegbu, H.O. Nutritional and microbiological qualities of pumpkin (Cucurbita pepo) seed composite flours. GSC Biological and Pharmaceutical Sciences, 2020, 12(03), 051-060. https://doi.org/10.30574/gscbps.2020.12.3.0222
Kiharason, JW. and Isutsa, D.K. Shelf-life of pumpkin fruit slices, flour and blended products ?nternational. Journal of Food Science and Biotechnology.2019; 4(1): 14-25. https://doi.org/10.11648/j.ijfsb.20190401.13
Kulaitien?, J., Jarien?, E., Danil?enko, H., ?erniauskien?, J., Wawrzyniak, A., Hamulka, J., and Juknevi?ien?, E., Chemical composition of pumpkin (Cucurbita maxima D.) flesh flours used for food Journal of Food, Agriculture & Environment. 2014, 12 (3&4):61-64.
Mahmoud, E.A. and Mehder, AOA. The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products. Arabian Journal of Chemistry 2022, 15, 104051.https://doi.org/10.1016/j.arabjc.2022.104051
Minarovi?ová, L., Lauková, M., Kohajdová, Z., Karovi?ová, J., Kuchtová, V. Effect of pumpkin powder incorporat?on on cooking and sensory parameters of pasta. Potravinarstvo Slovak Journal of Food Sciences 2017, 11: 1, 373-379. https://doi.org/10.5219/743
Mustika, A.R. and Kartika, W.D. Formulation of yellow pumpkin cookies with mocaf (modified cassava flour) flour addition as a snack for the obese community, Food Research, 2020, 4 (Suppl. 3):109 -113, https://doi.org/10.26656/fr.2017.4(S3).S02
Noor Aziah, AA. and Komathi, C.A. Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour Journal of Food Science, 74(7):S328-33. https://doi.org/10.1111/j.1750-3841.2009.01298.x
Park, K. J., Bin, A., & Brod, F. P. R. Sorption isotherms obtained and mathematical modeling for bartlett pear (Pyrus sp.) with and without osmotic dehydration. Food Science and Technology, 2001. 21(1), 73-77. https://dx.doi.org/10.1590/S0101-20612001000100016 .
Pereora, A.M., Krumreoch, F.D., Ramds, A.H., Krdldw, A.C.R., Santds, Rb., Gularte, Ma., Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application. Food Science and Technology, 2020, https://doi.org/10.1590/fst.38819
Poliszko, N., Kowalczewski, PL., Rybicka, I., Kubiak, P. and Poliszko, S. The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks Journal of Consumer Protection and Food Safety, 2019, 14:121–129. https://doi.org/10.1007/s00003-019-01216-6(0123456789).
Purwandari, U., Khoiri, A., Muchlis, M., Noriandita, B., Zeni, N.F., Lisdayana, N. and Fauziyah, E. Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour, International Food Research Journal, 2014, 21(4): 1623-1627.
Ravi, U., Menon, L. And Anupama, M. Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour. Journal of Scientific & Industrial Research. 2010, 69, 11, 956-960. https://doi.org/10.58537/jorangrau.2023.51.1.09
Reis, RC. and Minim, VPR. Testes de aceitac¸˜ao. 2006. In: Minim VPR, editor. An´alise sensorial: estudos com consumidores. Vic¸osa: Editora UFV. p. 67–83.
Roongruangsri, W. and Bronlund, J. E. Effect of air-drying temperature on physico-chemical, powder properties and sorption characteristics of pumpkin powders. GSC International Food Research Journal, 2016, 23(3): 962-972.
Tomi?, J., Škrobot, D., Popovi?, L., Dap?evi?-Hadna?ev, T., ?akarevi?, J., Maravi?, N. and Hadna?ev, M. Gluten-free crackers based on chickpea and pumpkin seed press cake flour: nutritional, functional and sensory properties. Food Technology and Biotechnology, 2022. 60 (4) https://doi.org/10.17113/ftb.60.04.22.7655
Umuhozariho, MG., Hagenimana, T., Nsabimana, P., Sirimu, C., Uwobasa, N., and Uwineza, AP. Effect of oven and freeze dry?ng on nutr?t?onal compos?t?on of pumpk?n (cucurbita maxima) processed flour. Rwanda Journal of Agricultural Sciences 1,2.
Usha, R., Lakshmi, M. And Ranjani, M. Nutritional, sensory and physical analysis of pumpkin flour ?ncorporated into weaning mix. Mal NJ Nutr. 2010, 36, 3, 379-387.
Vou?ko, B., Novotni, D., Balbino, S., Musta?, N.C., Drakula, S., Dujmi?, F., Habuš, M., Jarni, K. and ?uri?, D. Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten-free bread quality, J Food Process Preserv. 2022;00:e17070. doi.org/10.1111/jfpp.17070
Citations |
 |
 |
 |
 |
