Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae which are rich in vitamins C,B1,B6,K and in mineral substances.The main objective of this research was to explore the extraction of pumpkin flour and its application on bread production.In order to obtain pumpkin flour,pumpkins were first dried at 60 °C for 7 hours to preserve the nutrients and then crushed until pumpkin powder was obtained.Two types of bread were produced: one without pumpkin flour (control) and the second one containing 25% of pumpkin flour in relation to wheat flour.The following sensorial parameters of bread (with or without pumpkin flour) were evaluated: colour,appearance,texture and taste.Results of the sensorial evaluation showed a match (‘as good as’) between trial and control bread on colour,global appearance and organoleptic quality.On texture and taste,the bread produced with pumpkin flour showed higher acceptance/score than the control.In conclusion,the results showed that the incorporation of pumpkin flour together with wheat flour is a valuable alternative to increase the nutritional value of bread without changing its sensorial characteristics.
Campinas State University Faculty of Chemical Engineering,SP/ Brasil Federal University of Santa Catarina Department of Chemistry,Florianópolis/SC,Brazil Embrapa Food Technology Avenida das Américas 29501,Guaratiba,Rio de Janeiro Campus Universitário Amparense Unifia/Unisepe,Rodovia Jo(a)o Beira,Amparo,SP/ Brasil Campinas State University Faculty of Chemical Engineering,SP/ Brasil;Campinas State University,Facul Universidade de Taubaté,Unitau Fazenda Piloto - Estrada Municipal Dr.José Luis Cembranelli,5000,Taub