EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 25, Issue 11, November 2000, Page 7021-7038 PDF (722.34 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.259764 | ||||
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| Author | ||||
| F. A. H. El-Soukkary, | ||||
| Dept. of Food science, Faculty of Agriculture, Minia University, EL-Minia, Egypt | ||||
| Abstract | ||||
| Pumpkinseed products (raw, roasted, autoclaved, germinated, fermented, pumpkin protein concentrate and pumpkin protein isolate) were incorporated into wheat flour to produce blends with protein levels of 15, 17, 19 and 21%. Dough properties were evaluated by a farinograph; loaves of breads were evaluated by a taste panel for crust color, crumb color, crumb texture, flavor, and overall quality. Results indicated that pumpkin seed products can be added to wheat flour up to a 17% protein level for raw, roasted and autoclaved pumpkin meal, 19% level for germinated, fermented and pumpkin protein concentrate and 21% protein level for pumpkin protein isolate without a detrimental effect on dough or loaf quality. On the other hand, the addition of pumpkinseed proteins resulted in increasing protein, lysine and mineral contents compared to the control. While lysine and tryptophan were the first and second limiting amino acids in the control bread, tryptophan and lysine were the first and second limiting amino acids for raw, roasted, autoclaved, germinated and fermented pumpkin meal; valine and lysine and valine and total sulfur amino acids were the first and second limiting amino acids for pumpkin protein concentrate and isolate, respectively. Also the in-vitro protein digestibility improved when the pumpkin seed proteins were added. | ||||
| Keywords | ||||
| Amino acid profiles; Fermented pumpkinseed meal; Germinated pumpkinseed meal; Pumpkinseed protein concentrate; and Pumpkinseed protein isolate; Sensory evaluation | ||||
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