scholarly journals Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

2021 ◽  
Vol 1 (1) ◽  
pp. 53-59
Author(s):  
Maurizka Sabrina Septia ◽  
Septa Katmawanti ◽  
Supriyadi Supriyadi
Keyword(s):  
Fatty Acids ◽  
Research Needs ◽  
Sugar Consumption ◽  
Pumpkin Seed ◽  
Obesity Rate ◽  
Seed Flour ◽  
Texture Parameters ◽  
Significant Difference ◽  
Fiber Consumption ◽  
Pumpkin Seeds

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8% (Riskesdas, 2018a). The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. One hundred grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols (Nurhasim, Tamrin, and Wahab, 2017). The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process (Borg and Gall, 1984), which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.

scholarly journals Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

2021 ◽  
Vol 8 ◽  
Author(s):  
Mengyao Peng ◽  
Dan Lu ◽  
Jie Liu ◽  
Bo Jiang ◽  
Jingjing Chen
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Protein Profile ◽  
Animal Origin ◽  
Size Analysis ◽  
Total Phenolic ◽  
Maillard Reaction Products ◽  
Pumpkin Seed ◽  
Pumpkin Seeds ◽  
Roasting Temperature

In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.

scholarly journals STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
O. Gumenuk ◽  
Z. Zamay ◽  
S. Cibula ◽  
O. Hrebtan ◽  
R. Volkova
Keyword(s):  
Wheat Flour ◽  
Phosphorus Content ◽  
Reference Sample ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Pumpkin Seeds ◽  
Germinated Seeds

The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin and watermelon seeds were added in order to enrich the bread with micronutrients. The influence of these additives on the quantity and quality of gluten has been analysed. It has been found that the addition of pumpkin seed flour in quantities of 5%, 10% and 15% by weight of wheat flour leads to a decrease in the gluten content and an increase in its elasticity. The study has shown that adding native pumpkin seeds does not have a significant effect on the moisture and acidity of semi-finished and finished products, and adding germinated seeds leads to a slight increase in these parameters. Thus, the moisture content of the crumb with native pumpkin and watermelon seeds added increased by 0.2–1.3%, as compared with the reference sample, and with germinated seed flour added, it increased by 0.5–2.2%. The acidity of the crumb changes slightly, within experimental error. According to the physicochemical quality parameters, the most practical amount of the additives is 5% by weight of wheat flour. A comparative analysis has been carried out to establish how addition of 5% of native and germinated pumpkin and watermelon seeds changes the organoleptic properties of bread. The analysis has shown that ready-made bread products containing native pumpkin seeds taste better and have better olfactory properties than products with germinated seeds. The nutritional and calorific values of the reference sample and of bread with 5% of pumpkin and watermelon seed flour have been compared and characterised. It has been found that the addition of native pumpkin seeds will increase the content of minerals: of iron by 230%, of magnesium by 116%, and of potassium by 118%. The addition of native watermelon seeds will increase the phosphorus content by 13%. As a result of this research, the prospects of using flour of native pumpkin and watermelon seeds to fortify wheat bread have been shown

scholarly journals Assortment of pumpkin (Cucurbita pepo L.) of Belarusian selection for the production of pumpkin oil

2020 ◽  
pp. 41-46
Author(s):  
A. Ya. Khleborodov ◽  
I. M. Pochitskaya ◽  
O. S. Provotorova ◽  
P. A. Skripkovich
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Pumpkin Seed ◽  
Wide Range ◽  
Pumpkin Seeds ◽  
Pharmaceutical Industries ◽  
Pumpkin Seed Oil ◽  
Seed Yields

Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify the best breeding samples of pumpkin in terms of seed yield and pumpkin oil and to study their biochemical composition. The evaluation of 12 samples of pumpkin was carried out according to the main economic and biological characteristics. Results. According to the yield of seeds and the yield of pumpkin oil, the following samples were distinguished: Delta, Golosemyanno-kustovaya, Line 2-3, Line 2-5. The biochemical composition of seed samples with high seed yields was studied in terms of the content of proteins, fats, carbohydrates, amino acids, fatty acids, vitamins and minerals. A biochemical analysis of pumpkin seed oil for fatty acids, sterols and minerals was carried out. Seeds of hard-barked pumpkin of Belarusian selection are sources of high protein content (34-35%) with a wide range of essential amino acids, fats (43-45.8%), unsaturated and saturated fatty acids, as well as carbohydrates (9.6-11.9%) , a number of vitamins, macro- and microelements.

scholarly journals Effect of processing on vitamin A and some mineral contents of pumpkin (Cucurbita maxima) seed

2021 ◽  
Vol 13 (2) ◽  
pp. 113-116
Author(s):  
A.A. Ambi ◽  
M. Bashir ◽  
B.M. Hafsat ◽  
M. Nura ◽  
H. Abubakar ◽  
...  
Keyword(s):  
Vitamin A ◽  
Age Groups ◽  
Cucurbita Maxima ◽  
Important Food ◽  
Mineral Contents ◽  
Pumpkin Seed ◽  
Significant Difference ◽  
Copper Zinc ◽  
Pumpkin Seeds ◽  
Materials Used

Pumpkin (Cucurbita maxima) seeds are important food materials used by most Nigerian families due to their delicious taste, aroma and appeal. In this study, changes between chemical composition of processed and unprocessed pumpkin seeds (Cucurbita maxima) was investigated. The nutritional compositions were analyzed by standard methods. The vitamin A contents 36.83 μg/100g and 33.72 μg/100g respectively. The copper, zinc, magnesium,phosphorus and iron contents of processed seeds were; 0.063, 0.43, 47.67, 58.19 and 610.77 ppm respectively while the values for unprocessed were; 0.047, 0.41, 36.73, 58.45 and 211.19 ppm respectively with significant difference between the processed and unprocessed. The finding suggests that pumpkin seed is rich in this vitamin and minerals. If utilized efficiently. It can also ameliorate micronutrients deficiency problem in population of all age groups.

scholarly journals Peningkatan Nilai Protein dan Serat pada Pengembangan Boba Substitusi Biji Labu Kuning

2021 ◽  
Vol 3 (9) ◽  
pp. 675-682
Author(s):  
Alinda Rahmani ◽  
Supriyadi Supriyadi ◽  
Septa Katmawanti
Keyword(s):  
Daily Intake ◽  
Fiber Content ◽  
P Value ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Adult Age ◽  
High Fiber ◽  
Seed Flour ◽  
Fiber Protein ◽  
Significant Difference

Abstract: Obesity or being overweight is a risk factor for degenerative diseases. Excess sugar consumption is one of the factors causing obesity. 11.8 percent of Indonesians consume sugar in an amount greater than 50gr / person / day. The young adult age group (greater than 19 years) is the proportion of the population who consume the most excess sugar with a percentage of greater than 13 percent. Cucurbita moschata seeds or commonly known as pumpkin, contain high fiber, protein, and mineral and antioxidant content. This study aims to develop a boba formulation with pumpkin seed flour substitution, and to find out the levels of protein and fiber contained in it, with the hope of increasing daily intake of fiber and protein, which are important nutrients in the management of obesity, as well as an alternative sweet drinks topping that have more nutritional value. This research is an experimental study using a completely randomized research design (CRD), with 2 repetition. ANOVA test results showed a significant difference in both the protein content with a p-value of 0.001 and also the fiber content with a p-value of 0.000 between boba and pumpkin seed flour substitution with boba formulation without pumpkin seed flour substitution. The higher the pumpkin flour substitution formulation added, the greater the protein and fiber content from boba. The 30 percent substitute boba formulation with pumpkin seed flour had the highest protein (4.95 percent) and fiber (7.7 percent) content compared to other formulations. This is because pumpkin seeds have a high protein and fiber content. Abstrak: Obesitas atau kelebihan berat badan merupakan salah satu faktor risiko penyakit degeneratif. Konsumsi gula berlebih merupakan salah satu faktor penyebab terjadinya obesitas. Sebesar 11,8 persen masyarakat Indonesia mengonsumsi gula dengan jumlah lebih besar dari 50 gr/orang/hari. , kelompok umur dewasa muda ( lebih besar dari 19 tahun) merupakan proporsi penduduk yang paling banyak mengonsumsi gula berlebih dengan persentase lebih besar dari 13 persen. Biji Cucurbita moschata atau biasa dikenal sebagai labu kuning, memiliki kandungan serat, protein, dan kadar mineral serta antioksidan yang tinggi. Penelitian ini bertujuan untuk mengembangkan formulasi boba dengan substitusi tepung biji labu kuning, dan mengetahui kadar protein dan serat yang terkandung di dalamnya, dengan harapan dapat meningkatkan asupan serat dan protein harian yang merupakan zat gizi penting dalam tata laksana kejadian obesitas, serta sebagai alternatif topping minuman manis yang memiliki nilai gizi lebih. Penelitian merupakan studi eksperimental menggunakan rancangan penelitian acak lengkap (RAL), dengan pengulangan sebanyak 2 kali. Hasil Uji ANOVA menunjukkan adanya perbedaan yang signifikan baik dari dari kadar protein dengan p-value 0.001 dan juga kadar serat dengan p-value 0.000 antara boba dengan substitusi tepung biji labu kuning dengan formulasi boba tanpa substitusi tepung biji labu kuning Formulasi boba substitusi tepung biji labu kuning 30 persen memiliki kadar protein (4.95 persen) dan serat (7.7 persen) paling tinggi dibandingkan formulasi lainnya. Hal ini dikarenakan biji labu kuning memiliki kandungan protein dan serat yang tinggi.

scholarly journals IMPROVING THE QUALITY OF CONFECTIONERY WITH THE USE OF NON-TRADITIONAL RAW MATERIALS

2021 ◽  
Author(s):  
Valentina Zhukova ◽  
Vira Tarasenko
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Physiological Activity ◽  
Sweet Taste ◽  
Optimal Dosage ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Local Plant ◽  
Pumpkin Seeds

The article develops a rational recipe composition and technology for the preparation of functional dairy cakes enriched with pumpkin seed flour, the quality of finished products is assessed. It is shown that the correction of traditional recipes of products of mass demand and daily nutrition in accordance with the nutritional needs of the population is one of the most relevant in the context of a healthy lifestyle. Local plant raw materials with preventive and functional properties are analyzed. It has been suggested that a part of wheat flour should be replaced in the recipe by pumpkin seed flour with a higher content of proteins, lipids, carbohydrates, fiber, vitamins, macro- and microelements. The relevance of scientific research is to solve the important problem of purposeful search for cheap local plant ingredients with high physiological activity and selection of their optimal dosage in recipes to increase biological and nutritional value, as well as taste properties of finished products. The aim of the research was to improve the technology of preparation of dairy cakes of high biological value with the use of non-traditional raw materials, as well as to study changes in the quality indicators of finished cakes. In the course of research, the dependence of the mass fraction of moisture of the finished cakes on the dosage of pumpkin flour was determined. It is established that at replacement of 5-20% of wheat flour on pumpkin humidity of products changes insignificantly and remains within norm. The degree of baking of cakes was determined by the difference in weight of the product before and after baking. It was found that with increasing the dose of pumpkin seed flour, the baking rate decreases. It is determined that at a content of 15% and above of pumpkin flour in the recipe of the cake have a pronounced taste and smell of pumpkin seeds. Organoleptic analysis showed that the optimal amount of pumpkin flour in dairy cakes is 10%. Experimental samples have a well-developed porosity, pleasant, sweet taste, with a slight tinge of pumpkin seeds. The results of the study may be useful for manufacturers of functional foods.

scholarly journals Chemical characterization of the lipid fractions of pumpkin seeds

2015 ◽  
Vol 45 (1) ◽  
pp. 164-173 ◽  
Author(s):  
Carolina Médici Veronezi ◽  
Neuza Jorge
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Raw Material ◽  
Pumpkin Seed ◽  
Content Type ◽  
Lipid Fractions ◽  
Pumpkin Seeds

Purpose – This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles. Design/methodology/approach – The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined. Findings – About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did. Practical implications – These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded. Originality/value – This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

scholarly journals Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads

2020 ◽  
Vol 23 ◽  
Author(s):  
Gabriela Jacinto ◽  
Anderso Stieven ◽  
Mônica Jachetti Maciel ◽  
Claucia Fernanda Volken de Souza
Keyword(s):  
Celiac Disease ◽  
Chemical Analysis ◽  
Dietary Treatment ◽  
Gluten Free ◽  
Potato Peel ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Lipid Contents ◽  
Pumpkin Seeds ◽  
Quinoa Flour

Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.

scholarly journals Development and nutritional evaluation of cake supplemented with pumpkin seed flour

2018 ◽  
Author(s):  
Manpreet Kaur ◽  
Sonika Sharma
Keyword(s):  
Food System ◽  
Agricultural Waste ◽  
Zinc Content ◽  
Carotenoid Content ◽  
Organoleptic Evaluation ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Total Carotenoid Content ◽  
Iron And Zinc ◽  
Pumpkin Seeds

A healthy and well-nourished person depends on healthy food system. Today, malnutrition imposes high cost on society. In recent times, more attention has been given to the appropriate use of agricultural waste to overcome malnutrition. Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to supplement bakery product i.e. cake to enhance nutritional content. Pumpkin seeds were processed into raw and roasted flour. Cake was prepared by supplementing both raw and roasted pumpkin seed flour. Organoleptic evaluation was done. Cake was highly accepted at 20% level. Moisture content was higher in control cake i.e. 20.26%, protein content was maximum in cake supplemented with roasted pumpkin seed flour (8.45%), fat content was higher in cake supplemented with roasted pumpkin seed flour (21.08%), fiber and ash content of cake supplemented with raw pumpkin seed flour was higher i.e. 1.80 and 1.59%. Iron and zinc content was higher in cake supplemented with raw pumpkin seed flour i.e. 2.04 and 0.64mg/100g. Total carotenoid content was maximum in cake supplemented with raw pumpkin seed flour (0.190mg/100g). Maximum antioxidant activity was observed in cake supplemented with raw pumpkin seed flour (60.30%). Peroxide value was higher in control cake (5.0 meq/kg).

scholarly journals Nutraceutical and Therapeutic Properties of Edible Super Food: Pumpkin Seeds - A Review

2021 ◽  
Vol 70 (2) ◽  
Author(s):  
Shanthi S. ◽  
Bhagyalakshmi N. ◽  
Manjula K R ◽  
Kavitha G. Singh
Keyword(s):  
Fatty Acids ◽  
Molecular Mechanisms ◽  
Unsaturated Fatty Acids ◽  
Tocopherol Content ◽  
Health Issues ◽  
Food Ingredient ◽  
Pumpkin Seed ◽  
Clinical Investigations ◽  
Pumpkin Seeds ◽  
Diabetes And Obesity

Pumpkin seeds, despite their small size, are loaded with enough nutrients necessary to protect the human body against various health issues. Pumpkin seeds, also called as “Pepita” can be incorporated easily into the diet. They are good sources of minerals like magnesium, zinc and amino acid tryptophan, which helps to promote good sleep. They also have high tocopherol content, which makes them a rich source of antioxidants. Phytochemical screening indicated the presence of alkaloids, flavonoids, steroids, diterpenes, saponins, and phenols. High dietary fiber content in these seeds help reduce the risk of heart disease, high blood pressure (hypertension), type 2 diabetes and obesity. Gas chromatographic analysis of the pumpkin seed oil (PSO) showed that the linoleic (39.84%), oleic (38.42%), palmitic (10.68%) and stearic (8.67%) acids were the major fatty acids present in PSO. Studies revealed that PSO can be a valuable source of edible oil due to their high poly unsaturated fatty acids (PUFA) content when compared to other vegetable oils. Besides this, bioactive compounds from the pumpkin seeds are known for their anthelmintic, antidiabetic, antidepressant, antioxidant, anti-atherogenic, hypolipidemic, immunomodulator, antitumor, and cytoprotective properties. United States Pharmacopoeia had included pumpkin seeds as an official medicine for parasite elimination from 1863 to 1936. Literature studies revealed that pumpkin seeds can be used as a traditional and functional food ingredient provided further animal and clinical investigations are carried out to establish the respective molecular mechanisms. The present paper reviews about the nutraceutical and therapeutic applications of this super food.

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