Hull-less pumpkin seeds (Cucurbita pepo subsp. pepo var. styriaca) enriched functional pasta: Technofunctional, phytochemical, sensory, textural and structural characterization

• DOI: 10.54085/ap.2024.13.1.104
• Publication Date: 2024-07-12T11:41:56Z
• Authors: Shivani Kumari; Sonika Sharma; Kiran Grover; Ajmer Singh Dhatt; Shikha Mahajan; Sanjula Sharma; Khushdeep Dharni; Vikas Kumar
• Keywords: Cucurbita pepo; Phytochemical; Pumpkin seed

Hull-less pumpkin seeds (PAU Magaz Kadoo 1), the first of their kind in Indian history, have not yet been evaluated for nutritional composition and potential making functional foods.The influence semolina replacement with raw roasted hull-less seed powder (HPSP) at 10-30% level was nutritional, technofunctional, phytochemical, textural, structural characteristics pasta.Results showed that incorporation HPSP significantly (p<0.05)increased protein (14.88%), fibre (5.08%), ash (2.72%), fat (9.87%) content, antioxidant activity (31.13%), total phenols, flavonoids carotenoid content.The mineral i.e., iron (4.58%), zinc (5.04), calcium (39.21) fatty acids like palmitic (2.96%), stearic (2.16%), oleic acid (15.14%) enhanced supplemented pasta as compared to control.Result quality parameters revealed minimal cooking time, pasta's capacity absorb water, its expand volume were reduced when added, but loss increased noticeably.Addition lightness (L*) increase greenness (a*) owing chlorophyll pigment.Fourier transform infrared (FTIR) spectroscopy further confirmed presence flavonoids, phenols HPSP-incorporated pasta.Sensory data containing 30% acceptable overall acceptability score 8.8.