Publication:
Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

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Date

2021-05-01

Authors

Sabuncu, Merve

Authors

Altıner, Dilek Dülger
Sabuncu, Merve
Şahan, Yasemin

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United Arab Emirates Univ

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Abstract

The aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers. PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevsehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.

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Keywords

Fatty-acid-composition, Biscuits, Cookies, Wheat, Quality, Starch, Mg, Cu, Cucurbita pepo l, Flour, Functional product, Dietary fiber, Minerals, Fatty acid composition, Science & technology, Life sciences & biomedicine, Agronomy, Food science & technology, Agriculture, Food science & technology

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