Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification.

ABSTRACT:

Background

Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. The study was conducted to develop cookies and noodles using different pumpkin by-products (such as peels and seeds) powders in different concentrations and to evaluate the changes in quality characteristics. The powders were prepared from pumpkin seeds and peels.

Methodology

In this study, various concentrations of pumpkin peel powder (5%, 10%, and 20%) and seeds powder (5%, 10%, 15%, and 20%) were mixed with commercially available wheat flour to produce cookies and noodles. Furthermore, the nutritional, antioxidant, functional and sensory properties of the developed cookies and noodles were eva

SUBMITTER: Asaduzzaman M 

PROVIDER: S-EPMC11867389 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature