Physicochemical and sensory properties of wheat flour-pumpkin bread

Abstract

The effects of various wheat-pumpkin flour proportions were investigated. The physical, chemical, and sensory properties of bread made with wheat flour substituted with pumpkin flour at levels ranging from 0% to 80% were evaluated. Specific volume and volume expansion decreased as the amount of pumpkin flour increased. According to the chemical analysis results, the moisture, ash, fat, crude fiber, and carbohydrate contents increased as the level of pumpkin flour increased. In contrast, the protein content decreases as the amount of pumpkin flour increases. Based on physicochemical and sensory properties, an 80% ::20% ratio of wheat flour: pumpkin flour was chosen as the best ratio for making bread, with moisture, ash, protein, fat, crude fiber, and carbohydrate contents of 34.28%, 0.74%, 8.19%, 5.08%, 0.89%, and 46.52%, respectively. The specific volume of the bread with this formulation were found to be 1.4 cm3/g. Color (3.05), texture (3.01), taste (3.12), and overall likeness (3.09) of the bread were all rated as liked.