SENSORY CHARECTERISTICS AND PHYSIOCHEMICAL PROPERTIES OF BREAD WITH PUMPKIN PULP (Cucurbita moschata) AS PARTIAL REPLACER OF WHEAT FLOUR

Abstract

Consumer acceptability and physico-chemical properties of prepared pumpkin bread were evaluated in an effort to increase consumption of the vegetable. This study was conducted with a view to explore some ways to use pumpkin vegetable in the form of bread. Using three different levels (0%, 5%, and 7%) of pumpkin flour and steam pumpkin pulp for making bread and analyzed the physico-chemical, bioactive compounds, antioxidant activity, and sensory characteristics. The amount of pumpkin flour and steam pumpkin pulp added to the bread was found to affect the bread quality significantly (p<0.05). The study showed high values of loaf volume (410.75± 1.25cm3) and specific volume (2.69±/0.20 cm3/g) at control bread. There were distinctive color changes with the addition of the pumpkin flour and steam pumpkin pulp: ‘L’ values were reduced, but ‘a’ and ‘b’ values were significantly increased (p<0.05). Pumpkin bread contained moisture (22.57-25.92%), ash (1.69-1.93), fat (3.26 4.92), crude fiber (0.33-0.59%), carbohydrate (59.93-62.75%) content. However, there was a significant decreased (p<0.05) in protein content (8.87-6.94%) for which flour and pulp. The bioactive compounds (phenol, flavonoid, beta-carotene, and total carotenoids) and antioxidant activity were significantly increased with an increase in the level of pumpkin flour and steam pumpkin pulp. The highest amount of total phenolics (10.48 mg/100 g), flavonoids (3.03 mg/100 g), and DPPH free radical scavenging activity (251.43 µmole/100 g) was found in bread with a 7% replacement of pumpkin flour. Pumpkin flour exhibited the highest amount of total carotenoid contents (30.50 µg /100 g) and β-carotene (5.32 mg/100 g). Statistically analysis of sensory attributes (P<0.05) revealed that sample 2 (prepared by 5% pumpkin flour) was most delicious and appreciated among other samples. Almost all samples had good sensory acceptance in terms of color, texture, taste and overall acceptability.