Fibre from Pumpkin (Cucurbita pepo L.) Seeds and Rinds: Physico-chemical Properties, Antioxidant Capacity and Application as Bakery Product Ingredients
- Author:
Nyam KL
;
Lau M
;
Tan CP
- Publication Type:Journal Article
- Keywords:
Pumpkin seeds and rinds, dietary fibre, bread, sensory evaluation
- From:
Malaysian Journal of Nutrition
2013;19(1):99-109
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: The aims of this study were to determine the proximate
composition, functional properties and antioxidant activity of pumpkin seeds
and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on
bread qualities and properties were evaluated. Methods: Formulations for bread
substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were
produced. Sensory evaluation of the prepared bread samples for such attributes
as appearance, aroma, flavour, texture and overall acceptability was undertaken.
The physical properties of the bread samples, including dough expansion, loaf
volume, crumb colour and bread texture, were determined. Proximate analysis
and determination of antioxidant activity of the bread samples were also
conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was
high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and
DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/
100 g dry weight and 69.38%, respectively, which were higher than those of
pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall
acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total
dietary fibre, total phenolic compound and DPPH radical scavenging activity in
breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were
higher than the values in control bread. Conclusion: Pumpkin seeds and rinds
can be used as dietary fibre sources in bakery.
- Full text:W020150716399956557468.pdf
