Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit

Adélaide, Demasse Mawamba; Vanissa, Assonfack; Vanessa, Boudjeka Guenkam; William, Djeukeu Asongni; Dongmo, Fabrice Fabien Dongho; Gouado, Inocent

doi:10.9734/jsrr/2021/v27i630397

Cited by 4 publications

(4 citation statements)

References 27 publications

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“…Currently, the formation of a moisture-containing product powder is an energy-consuming technological process, leveled by the possibility of using fresh pumpkin pulp, which is consistent with the results repor-ted in [24]. At present, the relevant areas of scientific work are the energy efficiency of the technological process, and, therefore, one requires an additional comparative analysis of the energy intensity of the proposed technologic process in comparison with the alternative solutions given in [24,28]. It is highly likely that the proposed technique to prepare pumpkin slices has lower energy costs compared to the production of fresh pumpkin paste, which requires additional investigation and is a disadvantage of this study.…”

Section: Discussion Of Results Of Studying the Expansion Of The Range...supporting

confidence: 82%

“…A special feature of our results, in comparison with most available studies [26,28], is the use of pumpkin fresh pulp instead of its powder. Currently, the formation of a moisture-containing product powder is an energy-consuming technological process, leveled by the possibility of using fresh pumpkin pulp, which is consistent with the results repor-ted in [24].…”

Section: Discussion Of Results Of Studying the Expansion Of The Range...mentioning

confidence: 63%

“…However, the improved cupcake formulation parameters cannot be applied to fresh pumpkin slices. Study [28] examined in detail the biochemical component of pumpkin powder depending on drying modes. The powder was added during the manufacture of cookies, from 5 to 20 %.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Quality forming patterns in the cupcake enriched with pumpkin slices

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slices on the technological properties of the cupcake. A comparative analysis of the technological properties of the cupcake with the addition of different quantities and shapes of pumpkin slices has been carried out. A change in the technological properties of the cupcake depending on the volume of pumpkin slices has been established. The use of fresh pumpkin slices reliably improves shrinkage during baking, humidity, and acidity of the cupcake. The volume of the cupcake is significantly reduced in this case. Porosity is significantly impaired when adding 30‒50 % of slices. The slice shape does not significantly affect the technological parameters of the cupcake. Social research was conducted; the main priorities for buyers of flour confectionery products were established. It is proved that the greatest importance when choosing food by consumers is given to the physical appearance of the finished product. Based on the research, it was found that in the technology of cupcake production, it is optimal to add 5‒25 % of fresh pumpkin slices of different shapes by weight of the dough. Applying this volume of slices makes it possible to bake a cupcake with a porosity of 9 points, a shrinkage at baking of 6.9–8.5 %, humidity of 6.9–12.8 %, a volume of 176–203 cm3, the acidity of 1.5–1.7 degrees. In addition, it is possible to use 30‒35 % of pumpkin slices. The porosity of a cupcake with such a formulation is at the level of 6.5–8.0 points. The cupcake quality meets the requirements set out by DSTU 4505:2005 and ISO 22000:2018. The difference from the conventional technique of utilizing non-traditional raw materials is the use of different quantities and shapes of fresh pumpkin slices. The use of pumpkin slices makes it possible to reduce the volume of dough in the finished product. The devised recommendations could be used by low-productivity grain processing enterprises when making flour confectionery products

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Section: Discussion Of Results Of Studying the Expansion Of The Range...supporting

confidence: 82%

Section: Discussion Of Results Of Studying the Expansion Of The Range...mentioning

confidence: 63%

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Quality forming patterns in the cupcake enriched with pumpkin slices

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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“…It should be noted that the culinary quality of cookies without powder was lower. Cookies enriched with pumpkin powder had a yellow color and better taste [20]. Scientists [21] have proved that the higher quality of the product was due to the addition of pumpkin flour.…”

Section: Devising the Recipe For A Cake With Fresh Sliced Pumpkin Acc...mentioning

confidence: 99%

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

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Effect of fertilizers on yield, phytochemical, and antioxidant properties of Cucurbita moschata fruits

Vanessa,

Alice,

William

et al. 2024

Food Science & Nutrition

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The nutritional and functional properties of squashes are influenced by various factors, such as the stage of plant development, soil composition, and type of fertilizer. This study evaluates the impact of various organic fertilizers on Cucurbita moschata D. properties. For this purpose, squashes were fertilized using Ash at 10 kg/25 m2, bovine compost at 62.5 kg/25 m2, and a 1:1 mixture of ash and bovine compost. Negative control (without fertilizers) and positive control (NPK 20‐10‐10 at 2 kg/25 m2) were included. Post‐harvest, the yield, carotenoids, phenolic compounds, flavonoids, and antioxidant activities were assessed. Ash fertilizer resulted in the highest number of fruits per plant (2.20 ± 0.16). Regarding flavonoids, the bovine compost yielded the highest level (428.67 ± 2.62 mg/100 g of edible portion). The mixture of ash and bovine compost produced fruits with the highest content of total carotenoids, β‐carotene, lycopene, and total phenolic compounds (249.7 ± 3.68, 219.80 ± 3.41, 26.07 ± 0.41, and 575.00 ± 9.95 mg/100 g of edible portion, respectively). Moreover, carotenoids extracted from this mixture exhibited the highest inhibition of DPPH and ABTS free radicals (30.87 ± 0.65 and 47.32 ± 1.30%, respectively). This research suggests that the use of a mixture of ash and bovine compost could significantly enhance the yield of squashes and their phytochemical and antioxidant potential.

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Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit

Cited by 4 publications

References 27 publications

Quality forming patterns in the cupcake enriched with pumpkin slices

Quality forming patterns in the cupcake enriched with pumpkin slices

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Effect of fertilizers on yield, phytochemical, and antioxidant properties of Cucurbita moschata fruits

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