Pumpkin Powder Research Articles

Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread

AbstractBackground and objectivesIncorporation of dietary fibers into bread can add to nutritional composition of the finished product; however, they change the rheological properties of the dough and final product quality. The objective of the present study was to investigate the effect of pumpkin powder on the rheological properties of the dough and the quality of Taftoon bread.FindingsAddition of pumpkin powder significantly increased the dough development time, dough stability, and farinograph quality number and however decreased water absorption. The pumpkin powder caused an increase in the dough extensibility, resistance, and resistance coefficient. The shear stress and thus the bread staling increased with a rise in the pumpkin powder content. The yellowness of the bread containing the pumpkin powder was significantly higher than that of the control bread.ConclusionsPumpkin powder improved the nutritional value of the bread without any negative effect on the sensory attributes of the final product. The bread produced with 10% pumpkin powder had the highest score of overall acceptability compared to standard Taftoon without pumpkin powder.Significance and noveltyA large number of studies have been conducted to relate the effect of fibers to dough rheology and bread quality, but very little has been emphasized on Taftoon bread.

Development of Pumpkin Powder Incorporated Instant Noodles

Pumpkin is rich in nutrients, low fat, provide little energy and inexpensive. It is benefit to increase the nutritional value of instant noodles. Therefore, the objective of this research was to study the effect of pumpkin powder (PP) on qualities of instant noodle. PP was added as part of instant noodle at 0, 5, 10, 15 and 20% of the whole mixture basis. The results showed instant noodle without PP had highest water absorption rate, 71.97% (p  0.05). Instant noodles tended to increase cooking loss when increasing the PP. The addition of PP had effect on product color, L* value decrease while a* and b* values increased (p  0.05). The ash and beta-carotene content of PP instant noodles were significantly higher than control (p  0.05). The sensory evaluation showed that the instant noodles substitute with 10% PP had higher score than the others (p  0.05); color, flavor, taste, texture and overall acceptance were 8.77, 8.23, 8.73, 8.33, 8.33 and 8.76, respectively.

Effect of the addition of pumpkin powder on the physicochemical qualities and rheological properties of wheat flour

Effect of the addition of pumpkin powder on the physicochemical qualities and rheological properties of wheat flour

Development technology and sandement meat farsetos with dietary supplements

The basic information on the functional properties of combined minced meat, developed on the basis of a combination of products of animal and vegetable origin, in one culinary product is presented. This mutual addition of the formulation with various components allows you to create a product that best meets the needs of the body according to nutritional value. The purpose of research is the development of technology and formulations of minced meat products with dietary supplements. The objects of study in the development of recipes and technology for minced meat products were: beef, beef and lamb; banana puree, rice flour, carrot and pumpkin powder as a dietary supplement. As a plasticizing additive used butter. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Mashed potatoes, flour and powder are rich in minerals and vitamins, dietary fiber, proteins, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of the combined meat culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the software package Curve Expert Ver. 1.34. The method of selecting components revealed promising combinations for enriching traditional formulations with plant components. Meat steamed meatballs have been developed both with the addition of vegetables (white cabbage, carrots and pumpkin), and without adding. The mass fraction of moisture of a steam crate with beef, lamb and cabbage is 12% higher than that of a steam cue with beef and pumpkin, and 10% more than a steam cue with beef and carrots. The mass fraction of fat in a chicken meat parrot with beef and pumpkin is 15% higher than that of a steam chicken with beef, lamb and cabbage and 4% than in a steam chicken with beef and carrots. The most corrected amino acid composition in meatballs of steam with beef and mutton.

Evaluating the Cryoprotective Encapsulation of the Lactic Acid Bacteria in Simulated Gastrointestinal Conditions

To expect the positive physiological functions from probiotic consumption, the lactic acid bacteria should survive, partially, in the gastrointestinal (GI) tract. This study aimed to evaluate the viable stability of probiotic bacterial cells (Lactobacillus plantarum MG989, L. fermentum MG901, Streptococcus thermophilus MG5140, Lactococcus lactis MG5125, and Enterococcus faecium MG89-2) that were coated with sodium alginate and pumpkin powder (SP) by comparing their resistance in simulated intestinal fluid (with pancreatin) and simulated gastric fluid (with pepsin) in vitro with that of the non-coated free cells. The viable stability was determined by counting cells with colony forming unit (CFU) from agar plate culture of SP coated and non-coated free cells in simulated GI conditions. Survival rate enhanced up to 28.7% and 14.0% in the condition of simulated gastric fluid and simulated intestinal fluid, respectively. The results showed that the SP coated cells exhibited considerably greater resistance to the simulated gastric fluid than the activated cells (p < 0.001), showing that the SP coating may enhance the survival of probiotic bacteria after consumption during their transit through the GI tract after freeze-drying process.

Effect of Diet on the Growth Performance, Feed Conversion, and Nutrient Content of the House Cricket.

The house crickets, Acheta domesticus, are sustainable and nutritious future sources of food, due to their nutritional benefits, particular high protein content and potential in solving global malnutrition. Different diets, particularly protein content, can influence the growth and nutritional value of crickets. The aim of this present study was to evaluate the effects of commercial diets and other formulated diets on the nutritional composition and growth parameters of the house crickets, being a major challenge to cricket’s farmers in Thailand. Feed conversion ratio were 1.50, 1.50, and 1.51 for fed crickets on a blend of 22% protein and dry pulp pumpkin powder, fed 22% protein plus fresh pumpkin pulp, and fed 22% protein alone, indicated that these groups are high feed convertors and represented the quality of these diets compared to 1.73 and 1.81 for fed crickets on a blend of 22% and 16% protein, and those fed on 16% protein alone. Fed crickets on 22% protein had the highest amount of protein (76%), the lowest (48%) in those fed on 22% protein and fresh pumpkin pulp inclusion. The group on 22% protein diet also had the highest amount of phosphorus, potassium, calcium, and sodium. Fed 22% protein and either dry pulp pumpkin powder or fresh pumpkin pulp condition have shown improvement in vitamin B content. Crickets can effectively be produced on 22% protein diet to improve yield output and several minerals such as phosphorus, potassium, calcium, and sodium. In contrast, the supplementation of 22% protein diet with pumpkin (Cucurbita maxima) will improve vitamin B content.

Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p &lt; 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.

Pumpkin powder (Cucurbita maxima)-supplemented string hoppers as a functional food

Background: Pumpkin has frequently been used as a functional food due to its nutritional and health benefits. In this study, a new application of dried pumpkin powder in string hoppers production is shown. Aim: The main aim of this work is to evaluate the addition of the dried pumpkin powder into rice flour on the physical, functional, nutritional, and sensory properties of string hoppers. Materials and Methodology: String hoppers were prepared using white rice flour, which was substituted at 0%, 10%, 15%, and 20% with pumpkin pulp powder. Sensory evaluation was conducted to select best accepted combination. Nutrition analysis was carried out for the best accepted product. Results: On sensory evaluation, 20% pumpkin pulp powder-incorporated string hoppers received the highest scores for appearance (8.06), color (7.93), aroma (8.02), taste (7.80), texture (7.93), and overall acceptability (8.13). This was selected as the best accepted pumpkin-incorporated string hoppers. The nutrient composition of 20% pumpkin pulp powder-incorporated string hoppers and control was moisture (47.79, 51.38%), ash (1.22, 0.059%), protein (6.12, 3.68%), and crude fiber (0.72, 0.29%), and significant increase of nutrients was observed in pumpkin pulp powder-incorporated string hoppers compared to control. Beta carotene content of the accepted string hoppers increased significantly (2.54 mg/100 g). Significant increase in potassium, calcium, magnesium, and phosphorus content was also observed (227.2 mg, 16.44 mg, 19.83 mg, and 18.83 mg/100 g, respectively). Nearly 20% addition of pumpkin pulp powder increased the antioxidant activity significantly (0.056 mmol/ascorbic acid equivalents/100 g). Conclusion: Pumpkin pulp powder can be successfully supplemented into the traditional string hoppers and used as a functional food with its improved nutritional composition.

Antioxidant and Anti Inflammation Effect of Snack Bars from Black Glutinous Rice and Pumpkin Powder

The study was design to evaluate the antioxidant and anti-inflammatory effect of snack bars that made of black glutinous rice and pumpkin powder and study on the male Sprague Dawley rats. Twenty-five male rats in between the age of 2 and 3 months were selected and randomly divided into 5 groups, which were positive control, negative control, group with sylimarin treatment, snack bars A and snack bars B. Carbon tetrachloride was used to induce hepatic damage. The results showed that group with CCl4 treatment has 3.04 ± 0.16 μmol/L MDA while group with Sylimarin, snack bars A, snack bars B were 0.49 ± 0.05; 0.54 ± 0.05; and 1.15 ± 0.16 μmol/L MDA, respectively. The snack bars had the capacity to decline the damage in liver as much as Sylimarin (standardized natural medicine for hepatotoxicity). The SGPT (Serum Glutamin Pyruvic Transaminase) of the two treatment was 22.24 ± 0.80 U/I for Sylimarin and 22.33 ± 1.03 U/I for snack bars while SGOT (Serum Glutamic Oxaloacetic Transaminase) was 40.78 ± 0.77 U/I for Sylimarin and 40.88 ± 1.25 U/I for snack bars A. Snack bars B has a significantly different value on final SGOT and SGPT.

Отримання порошку гарбуза сушеного

Отримання порошку гарбуза сушеного

State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.)

The state diagram and water sorption properties can be useful in assessing the stability of food products. In this study, we determined the initial freezing temperatures (Tf) and glass transition temperatures (Tg) of pumpkin using differential scanning calorimetry at various water contents. The vapor sorption analyzer was used to determine water sorption properties while the spectrophotometer used to measure color changes in pumpkin after 13 months of storage. We constructed a state diagram using Tf and Tg; and determined critical water activity from Tg, water content and water activity diagram. The Tf decreased from −1.3 to −21.0 °C as the solids content increased from 0.08 to 0.63 g solid/g pumpkin. The Tg decreased from 71.0 to −55.2 °C as the water content increased from 0.08 to 0.30 g.H2O/g pumpkin. The water sorption showed type III isotherm, while the monolayer ranged from 0.10 to 0.12 g.H2O/g dry-pumpkin. Pumpkin powder storage study indicated that color change increased with increasing water activity, while pumpkin color change was minimal in the glassy state. The state diagram and water sorption isotherm data may be utilized for the optimization of storage, processing, and packaging conditions of dehydrated or frozen pumpkin.

Pumpkin polysaccharides: Purification, characterization and hypoglycemic potential

The separation and purification of pumpkin polysaccharide by aqueous two-phase system combined with DEAE cellulose-52 column chromatography. There are two purified polysaccharides, neutral fractions (ATPS-PP-1) (7.67 kDa) and acidic fractions (ATPS-PP-2) (8.83 kDa), were obtained from pumpkin powder which were subsequently characterized structurally. The backbone of ATPS-PP-1 comprised of (1 → 3)-linked-Glcp having branching points at O-3 of (1 → 3,4)-linked-Glcp with terminal Glcp as side chain. ATPS-PP-2, on the other hand, comprised of 1 → Glcp, (1 → 3)-linked-Galp, (1 → 6)-linked-Glcp, (1 → 3,6)-linked-Glcp and (1 → 4)-linked-Glcp as backbone. And ATPS-PP-1with small molecular weight and the backbone consisted of (1 → 3) glycosidic linkages has better hypoglycemic activity. Significant protection was conferred on streptozotocin damaged islet β cells by ATPS-PPs (neutral fractions and acidic fractions). Such protective effect was demonstrated by ATPS-PPs' ability to lower Nitric oxide levels by inhibiting NF-κB mRNA overexpression and afterwards down regulation iNOS mRNA expression, eventually minimizing cell oxidative damage caused by STZ and restoring the normal levels of superoxide dismutase.

Ameliorative Activity of Pumpkin (Cucurbita maxima) Fruit and Seeds Powders on Diabetic, Oxidative and Pancreatic Status in Rats

Background: Diabetes mellitus is the one of the most common endocrine diseases that is characterized by hyperglycemia, altered metabolism with an increased risk of much complications. Besides drugs classically used for the treatment of diabetes several species of plants have been described as having a hypoglycemic activity with decreased side effects.&#x0D; Aim of the Work: This work aimed to investigate the possible anti-diabetic effect of oral administration of pumpkin (Cucurbita maxima) fruit flesh and seeds powders on Streptozotocin induced diabetic rats via studying blood glucose levels, oxidative biomarkers as well as islets of Langerhans structure changes.&#x0D; Materials and Methods: 60 adult albino rats of Sprague-Dawely strains (200±5 gm) were classified into five groups of ten animals each except diabetic control group was composed of twenty rats as follow Group I: healthy control; Group II: diabetic control ,Group III, IV and V: diabetic rats received 2 g pumpkin fruit, seeds, fruit and seeds mixture powders respectively /kg body weight daily by oral intubation.&#x0D; Results: The results of present study showed that pumpkin powders caused significant improvements (P≤0.05) in blood glucose, insulin levels and glycated hemoglobin percent compared to diabetic control group. Also pumpkin powders improved antioxidants activities and healed Langerhans islets by increasing their number and size in comparison with diabetic control group. Conclusion: The present study showed that pumpkin powders may normalize the various biochemical and pancreatic tissues abnormalities resulted due to diabetes metabolic disorders and it is a source of potent anti-diabetic agent. The diabetic rats that were administered with the pumpkin fruit powder, exhibited the highest improvements.

Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds.

Pumpkin seeds are a major agricultural waste from the fresh-cut produce industry. The objective of this study was to investigate the drying behavior of untreated, whole pumpkin seeds in a fluidized bed dryer at 50–80 °C (2.87 m/s), with a view to producing a high-quality pumpkin powder from dried seeds. Seeds were dried at 50–80 °C to an average equilibrium moisture value of 0.035 to 0.006 g H2O/g DM (3.4 to 0.6% wb). Drying occurred in the falling rate period only and drying rate constants ranged from 0.0226 to 0.0900 1/min with corresponding diffusivity values for the first falling-rate period ranging from 4.68 to 18.63 × 10−10 m2/s. The activation energy (Ea)—for the first falling rate period was determined to be 43.9 kJ/mol. Of the nineteen thin layer models tested, the Alibas model could be successfully used as a general model to predict the Moisture Ratio (MR) data for all temperatures investigated. After drying, seeds were blended to produce powders, which were found to be high in fat, crude protein and fiber.

Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei

The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower alcohol insoluble residue (AIR), 47 g/100 g, and higher protein, 12.2 g/100 g, were observed in the pumpkin powder supporting L. casei as the result of the probiotic growth. Water and oil holding capacities (23 g/g and 4.55 g/g, respectively) were not modified substantially due to probiotic presence. High non cellulosic carbohydrates content, ≈60 g/100 g AIR, as well as porous microstructure, helps to explain the remarkable hydration properties. The shelf life was determined by a L. casei count >106 CFU g−1 after the in vitro gastrointestinal digestion resulting 28 days at 22 °C. The supplement was tested in a commercial hot drink showing an increase in the probiotic survival of almost 4 log cycles respect to the free cells after 90 min at 63 °C. It could represent a relevant advantage for probiotic supplementation in hot preparations. Therefore the process shows potentiality for adding value to pumpkin by-products. In addition, it was successfully scaled up in one order of magnitude.

Влияние яблочного и тыквенного порошков на показатели качества хлеба при хранении

Влияние яблочного и тыквенного порошков на показатели качества хлеба при хранении

Prebiotic carbohydrate profile and in vivo prebiotic effect of pumpkin (Cucurbita maxima) grown in Sri Lanka

This study was aimed at analysing the dietary fibre (DF) content and prebiotic carbohydrate profile of two local pumpkin varieties (Villachchi, Moragollagama) and five imported hybrid varieties (Arjuna, Suprima, Abishek, Lara, Pragathi) grown in Sri Lanka, and investigating the prebiotic potential of pumpkin powder in vivo using the pig as an animal model for human. High performance liquid chromatography (HPLC) technique was performed to identify the prebiotic carbohydrate profile. In the feeding trial, pigs were fed with standard diet (SD), pumpkin powder + SD (PD), SD + probiotics, and PD + probiotic. Freeze dried Bifidobacterium animalis subsp. lactis (500 mgday-1) and Lactobacillus acidophilus (500 mgday-1) were used as probiotic organisms. At the end of the experimental period, faecal microbial compositions of the pigs were analysed. Results revealed that the total DF content of pumpkin pulp did not vary (p > 0.05) among varieties. However, the local varieties had higher (p

Microscopic studies new sponge semi-finished cake

The widespread introduction of non-traditional and local types of raw materials and the development of new types of products on their basis should be combined with the scientific substantiation of the composition and technology, which ensures the production of high-quality products, strengthening the control of biological and nutritional value, and the safety of new types of confectionery. One of the most important tasks faced by the confectionery industry is the development of new products in order to improve the structure of the range, save on scarce raw materials, reduce sugar content; creation of dietetic products, with a long shelf life. The use of raw materials of local and non-traditional species can contribute to solving this problem. The main source of vitamins, easily digestible carbohydrates, enzymes, fiber, pectin and minerals is fresh fruits and vegetables. Flour confectionery products, due to the high content of carbohydrates, fats and proteins, are high-calorie, well-digestible products with a pleasant taste and attractive appearance. Out of all the flour semi-finished products, the sponge cake is the bloated and softer. A well-baked cake is handy for processing; it has a smooth, thin crust; porous, elastic structure of the pulp – during compression is easily compressed, after removal of effort restores the old form. In the production of many foods, supplements that regulate the consistency and form the texture of food products are used. The structure of the sponge cake product is formed, mainly, at the stage of paste formation. The sponge cake is a poorly structured system with saturated air. The quality of the semi-finished product, above all, will depend on the quality of the resulting dough, which is substantially affected by the raw material. We have developed a recipe for a sponge dough, semi-finished product containing a pumpkin powder containing a significant amount of pectins, fiber, etc. In the structure of a sponge semi-finished product with pumpkin powder, thanks to the contents of polycarcids, which are merged with proteins bridges are formed. Osmotic swelling occurs as a result of the diffusion of water molecules inside the protein molecule, causing swelling of proteins. Microscopy of the structure of the biscuit semi-finished product was investigated in Slovakia (SPU).

Application of the Response Surface Methodology to Obtain Pumpkin (&lt;em&gt;Cucurbita moschata&lt;/em&gt;) Powder through Spray Drying

The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (<em>Cucurbita moschata</em>) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country's farmers.

단호박 분말을 첨가한 스펀지 케이크의 품질 특성

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of butter sponge cake. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, 12%) was supplemented during the baking progress and the results were as follows. In terms of the Farinograph characteristics of the batter, the absorption rate increased slightly as the amount of sweet pumpkin powder added increased, and the development time to reach the peak was slightly longer, increasing from 12%. The amylogram characteristic showed that the gelatinization starting temperature seemed to increase as the amount of sweet pumpkin powder added was increased and the maximum viscosity was lower. The specific gravity of the sponge cake increased as the amount of the pumpkin powder added was increased. From the crust of the sponge cake, the L-values (brightness, p&lt;0.01), a-values (redness, p&lt;0.05), and b-values (yellowness, p&lt;0.05) were significantly lower as the amount of the pumpkin powder added was increased. Volume (p&lt;0.01) and symmetry index (p&lt;0.05) decreased when the sweet pumpkin powder was added. In terms of textual characteristics, hardness increased as the amount of the sweet pumpkin powder was increased (p&lt;0.05). However, when the sweet pumpkin powder was added at 9% and, 12%, brittleness decreased (p&lt;0.01).