Abstract
In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words: pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition.
Highlights
Epidemiological studies strongly suggest that diet plays a significant role in the prevention of many chronic diseases associated with free radical reactions
Pumpkin pulp is sometimes treated as waste material a er the acquisition of seeds, using it as bread supplement has environmental and economic benefits
Increase in the mass faction of pumpkin pulp in wheat dough resulted in the production of bread with decreased loaf volume (R=0.991) (Fig. 1)
Summary
Epidemiological studies strongly suggest that diet plays a significant role in the prevention of many chronic diseases associated with free radical reactions. Hypertension is the most common risk factor for coronary heart disease, stroke and renal disease [1,2] It is associated with excessive activity of angiotensin-converting enzyme (ACE), part of the renin-angiotensin-aldosterone system (RAAS), which plays important roles in the regulation of blood pressure, performing a protective function for the heart and blood circulation system [3]. The plant material such as seeds [4], fruits [5] and vegetables [6] are rich in antioxidants and should be a significant part of our diet. Pumpkin fruits are consumed in a variety of ways such as fresh or a er thermal treatment of vegetables
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