Exploring the Nutritional, Rheological, and Textural Properties of Pumpkin Seed Flour-Enriched Biscuits in Relation...

This study evaluated the nutritional and rheological properties of biscuits formulated with wheat flour (WF) and pumpkin seed flour (PSF) blends in different ratios (100:0, 95:5, 90:10, 85:15, and 80:20). Pumpkin seeds were ground and analyzed for moisture (3.93%), ash (0.64%), fat (23.74%), fiber (30.45%), protein (19.83%), and nitrogen-free extract (21.39%). Composite dough rheology was assessed using farinograph, mixograph tests, and near-infrared (NIR) analysis. Biscuits were stored for 60 days at a relative humidity (50% ± 5%) and temperature (25°C ± 2°C) and evaluated every 15 days interval for proximate, textural (20 mm diameter cylindrical probe), color, physical, and sensory properties. The farinographic analyses showed that the highest water absorption (63.17 mL/100 g) and dough development time (5.14 min) were observed with 20% PSF, although dough stability decreased (3.14 min). The addition of PSF to biscuits increased their nutritional and textural properties. The D3 (85:15) formulation exhibited optimal texture, color, and nutritional quality. During storage, D3 retained moisture (4.92%), ash (1.45%), fiber (7.86%-7.91%), and texture (hardness: 59.62-59.69 N), achieving the highest overall acceptability score (8.33).