The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products

Abstract

Butternut squash is common fruit world-wide, considered as a rich source of nutrients and bioactive compound and has promising food industrial application. Local organic butternut squash is pyriform in shape, with a semi-grooved shell, copper skin, and yellowish-orange flesh. The fruits weigh an average of 884.11 g and have a pulp yield of 82.98% and a peel yield of 12.36%.This study aims to manufacture three types of organic butternut squash flour (peel, unpeeled pulp, and peeled pulp) and utilize them as a substitute for oat flour at various ratios (5, 10, and 15%) to prepare gluten-free muffins, cookies, and waffles. A sensory evaluation of prepared products was carried out. The nutritional value, color, mineral content, phytochemicals, microstructure, functional, and physicochemical properties of butternut squash flours and top rated oatmeal products were determined. According to the findings, organic butternut squash flours were low-calorie flours with high protein, fiber, minerals, beta-carotene, and antioxidant content. For all sensory assessment parameters, muffins with a replacement ratio of 15%, cookies with 10%, and waffles with 5% pulp flour were considered the most acceptable. The protein, fiber, beta-carotene, and mineral contents of optimised gluten-free products increased significantly compared with control samples. The current study will help flour suppliers and food scientists better understand and promote the use of butternut squash flour. Gluten-free prepared products can meet the nutritional needs of celiac disease patients.