Related Experiment Video
Updated: Jun 22, 2026
06:51
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
Published on: January 17, 2017
Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making
Durim Alija1,2, Remigiusz Olędzki3,4, Daniela Nikolovska Nedelkoska1
1Faculty of Technology and Technical Sciences Veles, University St. Kliment Ohridski-Bitola, Dimitar Vlahov 57, 1400 Veles, North Macedonia.
Foods (Basel, Switzerland)
|February 26, 2025
Summary
Incorporating pumpkin peel powder (PS) into wheat bread enhances antioxidant properties and total phenolic content. While it reduces bread volume and increases hardness over time, PS shows potential as a functional food ingredient.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Agricultural By-product Valorization
Background:
- Food industry by-products offer potential for functional food development.
- Pumpkin (Cucurbita maxima) peel is an underutilized resource with potential bioactive compounds.
Purpose of the Study:
- To evaluate the feasibility of using Cucurbita maxima Plomo peel powder (PS) in wheat bread.
- To assess the impact of PS on dough rheology, bread quality, and antioxidant properties.
Main Methods:
- Wheat flour was supplemented with PS at 1%, 10%, and 20% levels.
- Dough rheology was analyzed using Mixolab.
- Bread physical characteristics, antioxidant activity (DPPH, ABTS, FRAP), total phenolic content, and reducing sugars were evaluated.
Main Results:
- PS incorporation increased dough development time and protein stability.
- Bread volume decreased, while hardness increased significantly with higher PS levels after storage.
- Antioxidant activity, total phenolic content, and reducing sugars increased substantially with PS addition.
Conclusions:
- Cucurbita maxima Plomo peel powder significantly enhances the functional properties of wheat bread.
- Optimal PS levels are needed to balance improved nutritional value with acceptable technological and textural characteristics.
Related Concept Videos
02:35Key Elements for Plant Nutrition
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
01:58Fruit Development, Structure, and Function
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
01:29Fungal Group Zygomycota
Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...