Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

1. AACC (2000) Approved methods of the American Association of Cereal Chemists (10^thed.). Saint Paul, Minnesota.Search in Google Scholar

2. Ahmed, J., Al-Foudari, M., Al-Salman, F., & Almusallam, A. S. (2014). Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion. Journal of Food Engineering, 124, pp. 43–53. dx.doi.org/10.1016/j.jfoodeng.2013.09.03010.1016/j.jfoodeng.2013.09.030Search in Google Scholar

3. Azizah, A. H., Wee, K. C., Azizah, O., & Azizah, M. (2009). Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschata). International Food Research Journal, 16, 45–51.Search in Google Scholar

4. Carvalho, de L. M. J., Gomes, P. B., Oliveira Godoy, de R. L., Pacheco, S., Monte, do P. H. F., Carvalho, de J. L. V., Nutti, M. R., Lima Neves, A. C., Rodrigues Alves Vieira, A. C., & Ramos, S. R. R. (2012). Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study. Food Research International, 47, pp. 337–340. doi:10.1016/j.foodres.2011.07.040.10.1016/j.foodres.2011.07.040Search in Google Scholar

5. Coelho, M.S. & Salas-Mellado, M. M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT - Food Science and Technology, 60(2), 729–736. dx.doi.org/10.1016/j.lwt.2014.10.033Search in Google Scholar

6. Djutin, K.E. 1991. Pumpkin: nutritional properties. Potatoes and Vegetables, 3: 25-26 (in Russian).Search in Google Scholar

7. Gailite, I., Strautniece, E., & Seglina, D. (2008). Sensory properties of wheat bread with raspberry marc. In: Conference proceedings of 3^rd Baltic Conference on Food Science and Technology FOODBALT-2008. Jelgava, LLU, 126–129.Search in Google Scholar

8. Gedrovica, I., & Karklina, D. (2011). Influence of Jerusalem artichoke powder on dough rheological properties. In: Proceedings of 6th Baltic Conference on Food Science and Technology “Innovations for Food Science and Production” FOODBALT-2011, May 5–6, 2011, Jelgava: LLU, 7–12.Search in Google Scholar

9. González, E., Montenegro, M. A., & Nazareno, M. A. (2001). Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata). Archivos Latinoamericanos de Nutrición, 51(4), 395–399 Retrieved from: http://www.scielo.org.ve/scielophp?script=sci_arttext&pid=S0004-06222001000400012&lng=es&nrm=isoSearch in Google Scholar

10. Kampuse, S., Berna, E., Muizniece-Brasava, S., Dukalska, L., Murniece, I., Sabovics, M., Kruma, Z., Ruse, K., Sarvi, S., & Kampuss, K. (2012). Influence of Active Packaging on the Quality of Pumpkin - Rowanberry Marmalade Candies. World Academy of Science, Engineering and Technology, 6, 1341–1349.Search in Google Scholar

11. Kandlakunta, B., Rajendran, A., & Thingnganing, L. (2008). Carotene content of some common (cereals, pulses, vegetables, sp ices and condiments) and unconventional sources of plant origin. Food Chemistry, 106, 85–89. doi:10.1016/j.foodchem.2007.05.07110.1016/j.foodchem.2007.05.071Search in Google Scholar

12. Kuhlmann, H. K., Koetter, U., &Theurer, C. (1999). Sterol contents in medicinalpumpkin (Cucurbita pep oconvar. citrullinina var. styriaca). Acta Horticulturae, 492, 175–178.10.17660/ActaHortic.1999.492.21Search in Google Scholar

13. Lee, C. H., Cho, J. K., Lee, S. J., Koh, W., Park, W., & Kim, C. H. (2002). Enhancing β-carotene content in Asian noodles by adding pumpkin powder. Cereal Chemistry, 79(4), 593–595. dx.doi.org/10.1094/CCHEM.2002.79.4.59310.1094/CCHEM.2002.79.4.593Search in Google Scholar

14. Noelia, J.-V., Roberto, M.-J. M., Jesús, de Z.-M. J., & Alberto, G.-I. J. (2011). Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review. Food Research International 44, 2587–2593. doi:10.1016/j.foodres.2011.04.03910.1016/j.foodres.2011.04.039Search in Google Scholar

15. Noseworthy, J., & Loy, B. (2008). Improving eating quality and carotenoid content of squash. In M. Pitrat (Ed.), Proceedings of the IXth EUCARPIA meeting on genetics and breeding of Cucurbitaceae, INRA, Avignon (France), May 21–24th, 521–528.Search in Google Scholar

16. Oliver, J., & Palou, A. (2000). Chromatographic determination of carotenoids in foods. Journal of Chromatography A, 881, 543–555.10.1016/S0021-9673(00)00329-0Search in Google Scholar

17. Ptitchkina, N.M., Novokreschonova, L.V., Piskunova, G.V., & Morris E.R. (1998). Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilizing gas-cell structure, Journal of Food Hydrocolloids, 12(3), 333–337.10.1016/S0268-005X(98)00024-1Search in Google Scholar

18. Rakcejeva, T., Galoburda, R., Cude, L., & Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. 11th International Congress on Engineering and Food (ICEF11). Procedia Food Science, 1, 441–447.doi:10.1016/j.profoo.2011.09.06810.1016/j.profoo.2011.09.068Search in Google Scholar

19. Ермаковa, А.И. (1987). Методы биохимического исследования растений. Под ред. А.И.Ермакова, Ленинград, ВО Агропромиздат, 107–108. (in Russian)Search in Google Scholar