Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Abstract

Seed pumpkin flour (SPF) obtained from the species Cucurbita pepo was used as a dietary fiber source in bologna-type sausage production at levels of 1.5%, 2.2%, and 3%. There was a significant decrease in emulsion stability of batters containing SPF (p < .05), while a significant increase in jelly-fat separation, viscosity, and WHC (p < .05). Thiobarbituric acid reactive substances (TBARS) and color (L*, a*, b*) values significantly increased in the end-product with the increasing level of SPF, and this tendency continued during the 28-day storage period at 4°C (p < .05). Hardness and adhesiveness values significantly increased, while chewiness, cohesiveness, and resilience values decreased (p < .05). Maximum shear force, work of shear, and work of penetration values of the samples which contain SPF were significantly lower than the control samples (p < .05). SPF did not have any negative effect on sensory properties. These results suggested that the SPF could be used as a dietary fiber source in meat products. Novelty impact statement Research on the use of waste is of great importance both from an environmental and economic point of view. After the seeds are separated from the seed pumpkin, the remaining part such as peel, mesocarp, endocarp, and small seeds is thrown away as a very significant amount of waste. This amount constitutes approximately 92–95% of the seed pumpkin. Considering this ratio, tons of waste material are produced. These wastes are generally left to rot in the harvested areas and cannot be used sufficiently. This situation causes great damage to the economy of the country and the environment. Thus, research on the use of waste is of great importance both environmentally and economically. In this research, pumpkin flour was obtained from the waste material of seed pumpkin, its dietary fiber content was revealed for the first time and it was used as a dietary fiber source in the production of bologna-type sausage.