<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.</p></abstract>

Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.

Quality Parameters Of Wheat Bread Enriched With Pumpkin (<italic>Cucurbita Moschata</italic>) By-Products

Latvia University of Agriculture, Faculty of Food Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins,...

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

Online veröffentlicht: 22. Dez. 2015

Seitenbereich: 3 - 14

DOI: https://doi.org/10.1515/aucft-2015-0010

Schlüsselwörter
pumpkin by-products, pomace, total carotenoids, porosity, texture

© 2015 Solvita Kampuse et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Online veröffentlicht: 22. Dez. 2015

Seitenbereich: 3 - 14

DOI: https://doi.org/10.1515/aucft-2015-0010

Schlüsselwörterpumpkin by-products, pomace, total carotenoids, porosity, texture

© 2015 Solvita Kampuse et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
pumpkin by-products, pomace, total carotenoids, porosity, texture