<abstract xmlns="http://www.w3.org/1999/xhtml">Pumpkin pomace obtained from cultivar (<italic>Cucurbita moschata Duch</italic>) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3 · g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient.</abstract>

Pumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3 · g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient.

Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

Acta Chimica Slovaca

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

Pumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder...

Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Online veröffentlicht: 08. Juni 2016

Seitenbereich: 54 - 57

DOI: https://doi.org/10.1515/acs-2016-0009

Schlüsselwörter
pumpkin, dietary fibre, crackers, chemical composition, functional properties

© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

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

Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Online veröffentlicht: 08. Juni 2016

Seitenbereich: 54 - 57

DOI: https://doi.org/10.1515/acs-2016-0009

Schlüsselwörterpumpkin, dietary fibre, crackers, chemical composition, functional properties

© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

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

Schlüsselwörter
pumpkin, dietary fibre, crackers, chemical composition, functional properties