Enhancing Bioactive Compound and Antioxidant Activity of Cake by Using Pumpkin Powder

Abstract

Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and seeds to add value to the food product. Objectives: The study was designed to assess the effects of pumpkin powder as a partial replacement of wheat flour on proximate analysis, bioactive component, physical, and sensory properties of cake. Methods: The cakes were prepared by replacing 5%, 10%, and 15% of wheat flour with pumpkin powder and compared with control cake where no pumpkin powder was added. Results: Water and oil holding capacity of pumpkin powder were found significantly higher (P<0.05) than wheat flour but there was no significant (P>0.05) difference found in emulsion activity and emulsion stability. Protein and ash content of cake also increased with increasing substitution of pumpkin powder in wheat flour. Pumpkin powder increased the bioactive compound of cake and increased with increasing incorporation on wheat flour. Highest β-carotene content was observed in 15% pumpkin cake (1.12 mg/100g) followed by 10% cake (0.91 mg/100g). Total phenolic content also increased in pumpkin cake than control cake and the highest concentration was found in 15% pumpkin cake. Increasing proportions of pumpkin powder results in increasing antioxidant capacity of cake and found 11.24% to 19.76% for control to 15% pumpkin cake. In texture profile analysis, the hardness of samples increased slightly and vice versa for chewiness in pumpkin powder cake. Conclusion: The addition of 10% pumpkin powder significantly improved the nutritional as well as sensory attributes of cake.