Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making.

ABSTRACT: The utilization of food industry by-products represents a significant opportunity for developing functional foods. This study investigated the incorporation of Cucurbita maxima Plomo peel powder (PS) into wheat bread formulations to assess its potential as a valuable ingredient for bread-making. PS was incorporated into wheat flour at 1%, 10%, and 20% levels. The dough's rheological properties were analyzed using Mixolab. Bread samples were evaluated for physical characteristics (volume, texture, colour), antioxidant properties (DPPH, ABTS, FRAP), and reducing sugar content. Analyses were performed on day 0 and after 7 days of storage. PS incorporation significantly modified dough rheology, with increased development time and enhanced protein stability. Bread volume decreased progre

SUBMITTER: Alija D 

PROVIDER: S-EPMC11854699 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature