Importance of introducing pumpkin seed powder from a microbial and nutritional standpoint in the biscuit industry | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 171-ویژه نامه, February 1405, Pages 15-33 PDF (504.89 K) | ||
| Document Type: پژوهشی اصیل | ||
| DOI: 10.48311/fsct.2026.84060.0 | ||
| Author | ||
| شیرین فاضل عباس* | ||
| Department of Food science, College of Agriculture,University of Basrah, Basrah ,Iraq | ||
| Abstract | ||
| The study found that pumpkin seeds are rich in protein 16.3% and fat 46%, particularly saturated and unsaturated fatty acids. While the moisture content was reduced to 4.5%, a reduction that has the potential to reduce grain spoilage and inhibit the growth of microorganisms, they also contain a significant amount of dietary fiber 15.13%. While both acidity and pH were reduced, the pumpkin seed powder extract was found to be a good source of phenols, glycosides, flavonoids, and tannins. This makes pumpkin seeds a suitable food for people with gluten sensitivity. The alcoholic extract of pumpkin seed powder demonstrated strong antioxidant properties, significantly higher than the aqueous extract. GC-MS analysis of the alcoholic extract identified 30 peaks, indicating its high content of glycosides, amino acids, alkaloids, acids, and saturated and unsaturated fatty acids. It also showed a significant increase in the inhibition diameters of the aqueous extract of pumpkin seed powder, with the highest inhibition diameters at 1.5% concentration 18 and 21 mm for E. coli. As for the inhibition diameters of the pumpkin seed extract compared to the alcoholic extract, they increased significantly with increasing concentration, reaching 31 mm against Staphylococcus aureus. Meanwhile, they decreased to the lowest inhibition diameter against Pseudomonas aeruginosa, reaching 10 mm at 1.5% concentration compared to 1% concentration. Sensory evaluation results indicated that the second treatment performed best in terms of sensory attributes, with the diffusion coefficient increasing with the substitution ratio from 5.5 to 8.7% based on the thickness-to-diameter ratio. | ||
| Keywords | ||
| Active compounds; Alcoholic extract; Chemical composition; Inhibition; Pumpkin seeds | ||
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