New cookie formulations using germinated pumpkin seed flour to increase its nutritional and sensory value

Moraes, M. S. and Queiroz, A. J. M. and Figueirêdo, R. M. F. and Matos, J. D. P. and Silva, L. P. F. R. and Santos, F. S. and Silva, S. N. and Gregório, M. G. and Oliveira, A. P. and Quirino, D. J. G. (2024) New cookie formulations using germinated pumpkin seed flour to increase its nutritional and sensory value. International Food Research Journal (Malaysia), 31. pp. 835-846. ISSN 2231 7546

Using by-products for flour production is an alternative to optimise agricultural production through fully using raw materials, avoiding waste, and contributing to production sustainability. From this perspective, controlled germination is a process used to promote changes in seed composition, aiming to obtain a determined nutritional profile, and meet the specific demands of the market. Therefore, the present work aimed to produce cookies with the partial replacement of wheat flour with germinated pumpkin seed flours (GPSF) of three varieties (Crown, Jacarezinho, and Italian), evaluate their microbiological and sensory characteristics, proximate composition, mineral profile, and texture. Four cookie formulations were prepared: the control formulation, with 100% wheat flour; F1, by replacing wheat flour with 1.5% GPSF of the pumpkin variety Crown; F2, by replacing wheat flour with 1.5% GPSF of the pumpkin variety Jacarezinho; and F3, by replacing wheat flour with 1.5% GPSF of the pumpkin variety Italian. GPSF incorporation resulted in cookies with good acceptability by consumers. Moreover, GPSF incorporation changed the composition of compound cookies in relation to the control sample. This modification depended on the pumpkin variety used. GPSF incorporation resulted in cookies with high acceptability rates, similar to the control sample. Among the cookies formulated with GPSF, the products with the Italian variety showed the highest acceptability. The partial replacement of wheat flour with germinated seed flour of pumpkin could have the potential for cookie preparation, and is a viable alternative for the bakery industry.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/03%20-...

Abstract

Using by-products for flour production is an alternative to optimise agricultural production through fully using raw materials, avoiding waste, and contributing to production sustainability. From this perspective, controlled germination is a process used to promote changes in seed composition, aiming to obtain a determined nutritional profile, and meet the specific demands of the market. Therefore, the present work aimed to produce cookies with the partial replacement of wheat flour with germinated pumpkin seed flours (GPSF) of three varieties (Crown, Jacarezinho, and Italian), evaluate their microbiological and sensory characteristics, proximate composition, mineral profile, and texture. Four cookie formulations were prepared: the control formulation, with 100% wheat flour; F1, by replacing wheat flour with 1.5% GPSF of the pumpkin variety Crown; F2, by replacing wheat flour with 1.5% GPSF of the pumpkin variety Jacarezinho; and F3, by replacing wheat flour with 1.5% GPSF of the pumpkin variety Italian. GPSF incorporation resulted in cookies with good acceptability by consumers. Moreover, GPSF incorporation changed the composition of compound cookies in relation to the control sample. This modification depended on the pumpkin variety used. GPSF incorporation resulted in cookies with high acceptability rates, similar to the control sample. Among the cookies formulated with GPSF, the products with the Italian variety showed the highest acceptability. The partial replacement of wheat flour with germinated seed flour of pumpkin could have the potential for cookie preparation, and is a viable alternative for the bakery industry.

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Item Type:	Article
AGROVOC Term:	wheat flour
AGROVOC Term:	germination
AGROVOC Term:	baking
AGROVOC Term:	food processing
AGROVOC Term:	bakery industry
AGROVOC Term:	food waste
AGROVOC Term:	proximate composition
AGROVOC Term:	texture
Geographical Term:	Brazil
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 02:47
Last Modified:	18 Mar 2026 02:47
URI:	http://webagris.upm.edu.my/id/eprint/3076

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