Effect of Hull-Less Pumpkin Seed Powder on Dough Farinograph Behavior, Bread Quality, and Antioxidant Properties: A...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Agricultural Science

Background:

• Hull-less pumpkin seed powder (HPSP) is a rich source of nutrients.
• Incorporating novel ingredients into staple foods like bread can improve nutritional profiles.
• Understanding the impact of HPSP on bread's properties is crucial for food product development.

Purpose of the Study:

• To evaluate the nutritional and physicochemical properties of dough and bread substituted with HPSP.
• To determine the optimal level of HPSP substitution for improved bread quality.
• To assess the impact of HPSP on bioactive compounds and sensory attributes of bread.

Main Methods:

• Dough and bread were prepared with varying levels of HPSP (0%-10%).
• Nutritional composition (protein, ash, fiber, fat) and physicochemical properties (farinograph analysis, color) were analyzed.
• Bioactive qualities (antioxidant activity, total phenolics, total flavonoids) were quantified.

Main Results:

• HPSP significantly increased protein, ash, fat, and crude fiber content in bread.
• Dough stability improved, while softening and mixing tolerance decreased with 10% HPSP.
• Bread exhibited enhanced antioxidant activity, total phenolic, and flavonoid content with increasing HPSP levels.
• Color analysis showed progressive darkening of crust and crumb with higher HPSP substitution.

Conclusions:

• HPSP substitution, particularly at 5%, offers a balanced improvement in the nutritional and physicochemical properties of bread.
• HPSP can be utilized as a functional ingredient to enhance the nutritional density and bioactive potential of bread.
• Further research can explore sensory optimization and larger-scale production of HPSP-enriched bread.