Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.

ABSTRACT: This study aimed to investigate the effects of oven baking (180°C for 40 min), microwaving (8 min), and steaming (20 min) on the physicochemical properties, β-carotene content, and in vitro digestibility of sweet pumpkin flours, along with the sensory profiles of muffins and noodles prepared with the treated flours. Among treatments, oven-baked flour exhibited the highest β-carotene content (477.6 ± 3.8 mg/100 g) compared to native flour (NF) (379.9 ± 0.2 mg/100 g). NF exhibited the highest RS content (13.2%), and although heat treatment slightly reduced resistant starch (RS) levels (11.4-12.9%), oven-baked flour retained RS most effectively among the treated samples. Muffins and noodles incorporating oven-baked flour showed higher RS content compared to control products (p < 0.05). Muffin

SUBMITTER: Ha M 

PROVIDER: S-EPMC12576383 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature