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Plant Foods for Human Nutrition

, Volume 56, Issue 4, pp 365–384 | Cite as

Evaluation of pumpkin seed products for bread fortification

  • F.A.H. El-Soukkary
Article

Abstract

Pumpkin seed products (raw, roasted, autoclaved,germinated, fermented, pumpkin protein concentrate and pumpkin proteinisolate) were incorporated into wheat flour to produce blends with proteinlevels of 15, 17, 19 and 21%. Dough properties were evaluated by afarinograph; loaves of breads were evaluated by a taste panel for crustcolor, crumb color, crumb texture, flavor, and overall quality. Resultsindicated that pumpkin seed products can be added to wheat flour up toa 17% protein level for raw, roasted and autoclaved pumpkin meal, 19%level for germinated, fermented and pumpkin protein concentrate and21% level for pumpkin protein isolate without a detrimental effecton dough or loaf quality. On the other hand, the addition of pumpkin seedproteins resulted in increasing protein, lysine and mineral contentscompared to the control. While lysine and tryptophan were the first andsecond limiting amino acids in the control bread, tryptophan and lysinewere the first and second limiting amino acids for raw, roasted, autoclaved,germinated and fermented pumpkin meal; valine and lysine and valine andtotal sulfur amino acids were the first and second limiting amino acids forpumpkin protein concentrate and isolate, respectively. In vitro protein digestibility improved when the pumpkin seed proteinswere added.

Amino acid profiles Fermented pumpkin seed meal Germinated pumpkin seed meal Pumpkin seed protein concentrate Pumpkin seed protein isolate Sensory evaluation 

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Copyright information

© Kluwer Academic Publishers 2001

Authors and Affiliations

  • F.A.H. El-Soukkary
    • 1
  1. 1.Department of Food Science, Faculty of AgricultureMinia UniversityEl-MiniaEgypt

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