Abstract
Pumpkin (Cucurbita moschata) is a fruit that contains large amount of dietary fiber. In this study, noodles were produced by substituting wheat flour with pumpkin powder at two concentrations (5% and 10%). The resulting noodles were then evaluated in terms of sensory, physicochemical, microstructure, and cooking properties. The addition of pumpkin powder caused a significant increase in ash, dietary fiber, Mg, K and Zn content, cooking loss, water absorption capacity and adhesiveness value, and a significant decrease in protein, fat and carbohydrate content, energy value, cohesiveness, resilience, gumminess, springiness and chewiness values. It was determined from microstructure images that pumpkin powder addition in the noodle formulation caused an interruption in the gluten-starch matrix. Control sample had significantly lower a* and b* values and higher L* values than the enriched samples. The noodles made with pumpkin powder received significantly higher sensory scores with regard to overall acceptability, flavor and color.
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