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Journal articles on the topic 'Pumpkin seed fiber'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Pujilestari, Shanti, Diny A. Sandrasari, and Rimmaria Marida. "Chemical Characteristics of Pumpkin Seed Tempeh from Soybean and Pumpkin Seeds." ComTech: Computer, Mathematics and Engineering Applications 8, no. 2 (2017): 115. http://dx.doi.org/10.21512/comtech.v8i2.3757.

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The aim of this research was to find the effect of the combination of soybean and pumpkin seeds on the chemical characteristics of pumpkin seed tempeh. The pumpkin seed tempeh samples were analyzed for its water, ash, protein, fat, carbohydrate and crude fiber. Meanwhile, support data were isoflavone and zinc. Sensory hedonic was conducted by 25 untrained panelists for selecting the best formulation of soybean and pumpkin seeds in tempeh. The result shows the formulation of soybean and pumpkin seeds in various combinations (100:0, 85:15, 70:30, 55:45, and 40:60). It gives a significant effect

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2

Khalid, Ikhlas Ibrahim. "Functional properties of Watermelon (Citrullus lanatus) and Pumpkin seed flours and protein isolate." International Journal of Nutrition 7, no. 3 (2023): 4–15. http://dx.doi.org/10.14302/issn.2379-7835.ijn-22-4377.

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The current study was intended to evaluate the chemical composition, functional properties, of some cucurbits seed. watermelon (Citrullus lanatus), and Pumpkin (Cucurbita maxima), were studied. Proximate analysis gave 17.09% -17.07% protein, 35.55%-39.0% fat,6.00% - 5.5% total ash, 24.9%-2.6% crude fibre, and 10.60% - 28.83% carbohydrate, for Pumpkin and Watermelon seed flour respectively. The seeds are rich in protein, crude fat, and crude fiber. nutritional value in the seed can be recommended on daily allowance, maintenance of good nutritional status and good health. The functional properti

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3

Asaduzzaman, Md, Mst Sorifa Akter, and Mahbubur Rahman. "Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification." PLOS ONE 20, no. 2 (2025): e0307506. https://doi.org/10.1371/journal.pone.0307506.

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Background Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. The study was conducted to develop cookies and noodles using different pumpkin by-products (such as peels and seeds) powders in different concentrations and to evaluate the changes in quality characteristics. The powders were prepared from pumpkin seeds and peels. Methodology In this study, various concentrations of pumpkin peel powder (5%, 10%, and 20%) and seeds powder (5%, 10%, 15%, and 20%) were mixed with comm

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4

Bernyk, I. M., N. V. Novgorodska, and S. М. Ovsіenko. "Technology of the boiled-smoked sausage products is for the use of side foods of processing of oil-bearing production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 26–34. http://dx.doi.org/10.32718/nvlvet-f10105.

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The article examines the issue of expanding the assortment of sausage products with a combined composition of raw materials, using dietary fibers with functional and technological properties that stabilize the quality of meat raw materials to create products with a functional purpose. Enriching meat products with dietary fibers is advisable to achieve specific technological goals in physiologically significant quantities. Pumpkin seed processing products are characterized as gluten-free; their use is relevant for enriching finished products with a vitamin-mineral complex. Fiber from industrial

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5

Syam, A., Zainal, Wahiduddin, M. H. Cangara, Y. Kurniati, and N. A. Hasfiah. "Nutrient content and toxicity of pumpkin seed flour." Food Research 7, no. 6 (2023): 69–76. http://dx.doi.org/10.26656/fr.2017.7(6).069.

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Pumpkin seeds are rarely used as food, despite their potential to become a functional food. Among other ways, pumpkin seeds can be processed into flour. This study aimed to assess the nutrient content, quality, and toxicity of pumpkin seed flour from Indonesia. This study followed an experimental design. Different methods were employed to measure the content, the Luff–Schoorl method for measuring carbohydrates, Kjeldahl method for protein, Soxhlet for fats, and the direct method for ash, crude fiber and moisture. The spectrophotometric method was used to measure vitamin content and mineral con

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6

Kalyna, V. S., and M. V. Lutsenko. "Study of the properties of pumpkin seed processing products." Science, technologies, innovation, no. 1(21) (2022): 22–28. http://dx.doi.org/10.35668/2520-6524-2022-1-04.

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The analysis of recent studies and publications was carried out and it was revealed that Ukrainian and foreign scientists are investigating the use of new raw materials from pumpkin seeds in the technologies of functional food products, but its chemical composition has not been sufficiently studied. Based on the analyzed sources, a set of studies to determine the quality of pumpkin seeds is substantiated. According to the results of research, the technology of complex processing of pumpkin seeds has been developed, the main elements of which are seed pressing and fractionation of crushed cake.

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Gao, Dan, Anna Helikh, Zhenhua Duan, Yan Liu, and Feifei Shang. "Development of pumpkin seed meal biscuits." Eastern-European Journal of Enterprise Technologies 2, no. 11 (116) (2022): 36–42. http://dx.doi.org/10.15587/1729-4061.2022.254940.

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Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein conten

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Dan, Gao, Helikh Anna, Duan Zhenhua, Liu Yan, and Shang Feifei. "Development of pumpkin seed meal biscuits." Eastern-European Journal of Enterprise Technologies 2, no. 11 (116) (2022): 36–42. https://doi.org/10.15587/1729-4061.2022.254940.

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Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein conten

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9

Anisah Qurrotu Ayun and Veni Indrawati. "Pengaruh Subtitusi Tepung Labu Kuning (Curcubita Moschata) dan Penambahan Chia Seed (Salvia Hispanica) terhadap Daya Terima dan Kandungan Gizi Cookies sebagai Alternatif Selingan untuk Obesitas pada Usia Dewasa Muda." Jurnal Ilmu Kesehatan dan Gizi 2, no. 4 (2024): 10–23. http://dx.doi.org/10.55606/jig.v2i4.3187.

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Cookies are one type of biscuit made from soft dough, relatively crispy, and the appearance of the pieces has a solid texture that is in great demand by all groups. Cookies with pumpkin flour substitution and the addition of chias seed contain fiber and antioxidants that serve to reduce risk factors for obesity. The study aims to analyze the effect of yellow pumpkin flour subtitration and the addition of chia seeds on the receptivity and nutritional content of cookies as an alternative counterpart to young adult obesity. This type of research is pure experimental research using a 3x2 factorial

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10

Rahmani, Alinda, Supriyadi Supriyadi, and Septa Katmawanti. "Peningkatan Nilai Protein dan Serat pada Pengembangan Boba Substitusi Biji Labu Kuning." Sport Science and Health 3, no. 9 (2021): 675–82. http://dx.doi.org/10.17977/um062v3i92021p675-682.

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Abstract: Obesity or being overweight is a risk factor for degenerative diseases. Excess sugar consumption is one of the factors causing obesity. 11.8 percent of Indonesians consume sugar in an amount greater than 50gr / person / day. The young adult age group (greater than 19 years) is the proportion of the population who consume the most excess sugar with a percentage of greater than 13 percent. Cucurbita moschata seeds or commonly known as pumpkin, contain high fiber, protein, and mineral and antioxidant content. This study aims to develop a boba formulation with pumpkin seed flour substitu

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Udoh, Iniobong, Gregory Onwuka, Joel Ndife, and Mfonobong Jim. "Effect of Fluted Pumpkin (<i>Telfairia occidentalis</i>) Seed Flour Supplementation on the Nutritional and Chemical Properties of Broken Rice Flour." African Journal of Agricultural Science and Food Research 17, no. 1 (2024): 1–14. http://dx.doi.org/10.62154/ajasfr.2024.017.010439.

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The aim of this study was to evaluate the effect of defatted fluted pumpkin seed flour supplementation on the nutritional and chemical composition of broken rice flour. The fluted pumpkin seeds were processed as raw, fermented and germinated and then milled into flour. The broken rice flour was substituted with defatted fluted pumpkin seed flour from each of the processed methods at 0 to 50% substitution levels. Standard analytical methods were used to determine the proximate, mineral, vitamin A and vitamin B6 composition of the flour blends. Moisture, protein, fat, ash, fiber and carbohydrate

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Oduche, Bella, Fatai Abiola Lateef, Bello Umar, Suleiman Shuaibu Arogba, Raphael Umeh Ogba, and Momoh Shaibu. "Methanolysis of Fluted Pumpkin seed (<i>Telfaria occidentalis</i>) oil." Dutse Journal of Pure and Applied Sciences 11, no. 1b (2025): 169–82. https://doi.org/10.4314/dujopas.v11i1b.19.

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This work investigates the production of biodiesel using solvent extracted pumpkin seeds oil at 6:1 methanol to oil molar ratio in the presence of sodium hydroxide catalyst for 60 minutes. The oil extraction was achieved with the aid of Soxhlet extractor using n-hexane as solvent. The process for the production of biodiesel via an NaOH-catalyzed method comprised of glycerol separation and purification. Pumpkin seeds were examined for proximate analysis and found to contain; moisture 28.10 %, crude proteins 14.2 %, fat content 12.58 %, crude fiber 18.4 %, ash content 2.97 % respectively. Result

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13

Esrafil, M., S. Akter, M. J. Alam, et al. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed." Food Research 8, no. 1 (2024): 181–89. http://dx.doi.org/10.26656/fr.2017.8(1).090.

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Food supplementation is a topic of attention now since consumers are becoming more conscious of their nutritional needs. The purpose of this study was to create innovative biscuits utilizing fruit and vegetable seeds and to assess their quality. The right-shaped biscuits were prepared and baked at 170°C for 20 to 25 mins. There were six distinct varieties of biscuits made: control, date, jackfruit, bean, pumpkin, and mixed seed powder contained biscuits. When compared to other biscuits, the bean seed powder-incorporated biscuit gets a high overall acceptance score (7.88). The mixed seed powder

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14

Saeed, Sami Khudhur. "Experimental study of the chemical and immunological properties of functional cookies fortified with pumpkin seed powder and its effects on hypoimmune experimental Rats." International Journal of Research in Engineering and Innovation 06, no. 04 (2022): 228–35. http://dx.doi.org/10.36037/ijrei.2022.6404.

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This study was conducted to estimate the influence of pumpkin seed powder supplementation on the chemical composition of cookies also immune system function in immunocompromised laboratory rats. The chemical composition of cookies made by replacing wheat flour with 15 and 30% of pumpkin seed powder was high in protein, fat, ash (minerals) and fiber, but low in carbohydrates. Twenty white male rats were divided into four groups, the first group, the negative control group (-V) were fed cookies made of 100% wheat flour. Laboratory animals were dosed in the following groups (the infected positive

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15

Rohini, C., P. S. Geeth, R. Vijayalakshmi, and E. Pasupathi. "Nutritional and rheological properties of pumpkin seed based fruits spread." Journal of Applied and Natural Science 14, SI (2022): 155–60. http://dx.doi.org/10.31018/jans.v14isi.3602.

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Fruit spread is prepared by combining sugar with processed fruit juice, concentrated fruit juice, or whole fruit. Pumpkin (Curcurbita maxima) seeds are commonly seen as industrial waste and discarded. Pumpkin seed was roasted and made into powder form. β-carotene rich fruits such as mango, papaya, and muskmelon were used to extract the pulp. To obtain a desired consistency of fruit spread, the fruit pulp (25%) was blended with roasted seed powder (70%) Fruits were scattered at 5° to 10° Brix and sugar was added. To extend the shelf life and improve the quality of the spreads, they were pasteur

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16

Novgorodska, N. V., I. M. Bernyk, O. P. Razanova, and O. M. Savinok. "Sliced semi-finished products with vegetable raw materials." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 100 (2023): 14–19. http://dx.doi.org/10.32718/nvlvet-f10003.

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Numerous studies of nutrition problems have shown the urgent need to create functional products that carry micronutrients for a wide range of the population. At present, recipes and technologies of combined meat semi-finished products in different thermal conditions using raw materials of animal and vegetable origin have been developed and scientifically substantiated. The production of combined semi-finished products using proteins of animal and vegetable origin expands the product range, contributes to the rational use of raw materials to provide the population with high-quality food product

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17

Amalia, Mutia Reski, Nuryani Nuryani, and Budi Santoso. "Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution." Jurnal Ilmiah Kesehatan (JIKA) 4, no. 1 (2022): 182–92. http://dx.doi.org/10.36590/jika.v4i1.271.

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The development of snack bar products from fruit and pumpkin seeds can provide health benefits. The purpose of this study was to assess the sensory characteristics and nutritional value of a food bar with flour and pumpkin seeds substitution. The research method used a completely randomized design with 3 treatments with different formulations of pumpkin flour and pumpkin seeds. Parameters observed included color, aroma, taste, texture, and proximate tests including moisture, protein, fat, ash, and carbohydrate content. The data from the level of preference test variables would be analyzed usin

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18

K, Cholapandian, Diviyadharshini R G, Vaishnavi B, KayalVizhi S, and Dhasarathan P. "POTENTIAL OF PUMPKIN SEEDS FOR BIODIESEL PRODUCTION AND COMPARISON OF VARIOUS PARAMETERS FROM VARIOUS SEED." YMER Digital 21, no. 06 (2022): 40–49. http://dx.doi.org/10.37896/ymer21.06/06.

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As in current scenario, the cost of all commercial fuels are of higher cost and the rates are increasing dramatically day by day and even their usage leads to pollution, that in turn increases the global warming. In the present study, the different seeds were taken for the study pumpkin (Cucurbita pepo), Peanut (Arachis hypogaea) and Soybean (Glycine max) for the biodiesel production. The oil was extracted from those seeds after drying and powered. The extracted oil was estimated for the total percentage of yield and it was determined as pumpkin 83.00 % yield of weight. The percentage yield fo

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19

Sunil, Neelesh Chauhan, Ramesh Pal, Vijeta Singh, Satyartham та Vipul Chaudhary. "Effects of Storage on the Crude Fiber, β-Carotene and Iron Content of Cookies Made with Wheat Flour, Pumpkin Flour, and Pumpkin Seeds Flour Blends". European Journal of Nutrition & Food Safety 17, № 4 (2025): 183–89. https://doi.org/10.9734/ejnfs/2025/v17i41690.

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The present study aimed to determine the effects of storage on the crude fiber, β-Carotene and Iron Content of Cookies made with wheat flour, pumpkin flour, and pumpkin seeds flour blends. Consumers believe that foods contribute directly to their health. Today foods are not intended to only satisfy hunger and to provide mandatory nutrients for humans but also to retain nutrition-related diseases and improve physical and mental well-being. Experiments were conducted to development, quality evaluation and storage stability of cookies made from wheat flour, pumpkin flour and pumpkin seed flour. T

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Mbijiwe, Jane, Zipporah Ndung’u, and John Kinyuru. "Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food." Journal of Food Research 10, no. 6 (2021): 36. http://dx.doi.org/10.5539/jfr.v10n6p36.

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Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and t

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Çolpankan Güneş, Oylum. "DEVELOPMENT OF WALNUT AND PUMPKIN SEED OIL-LOADED PHBV NANOFIBROUS MATS AND NANOFIBROUS SPONGES." Tekstil ve Mühendis 32, no. 137 (2025): 14–22. https://doi.org/10.7216/teksmuh.1560756.

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Nanofibrous polymeric biomaterials that incorporate bioactive agents have emerged as a focal point in various applications due to their distinctive properties. Walnut and pumpkin seed oils, which are rich in bioactive compounds, significantly enhance antioxidant capacity, exhibit anti-inflammatory effects, and support skin hydration. This study aimed to produce and characterize (poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) nanofibrous mats and sponges loaded with varying concentrations of walnut and pumpkin seed oils, utilizing electrospinning and wet-electrospinning techniques. The mor

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Falendysh, N., I. Bobel, and А. Symonenko. "PUMPKIN SEED MEAL IN THE ORGANIC WHEAT BREAD PRODUCTION." POLISH JOURNAL OF SCIENCE, no. 75 (June 18, 2024): 3–8. https://doi.org/10.5281/zenodo.12059081.

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Bread and cereal products play a dominant role in the food systems of any country, being a source of carbohydrates, proteins, B vitamins and minerals. These products have recently become the subject of debates about their nutritional value. More and more often, scientific publications present information that regular consumption of grain products plays a significant role in preventing chronic diseases. Epidemiological studies show a close correlation between the consumption of whole grain products and the reduction of a number of diseases, including cardiovascular diseases, type 2 diabetes, ob

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Eugenia, Covaliov, Capcanari Tatiana, Radu Oxana, and Boiştean Alina. "Oil seed meals and pasta: a new dimension in by-product valorization." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 48, no. 2 (2024): 9–26. https://doi.org/10.35219/foodtechnology.2024.2.01.

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This study investigates the incorporation of oilseed meals—specifically pumpkin seed, sunflower seed, and walnut meal—into pasta formulations to enhance nutritional properties and technological functionality. The proximate composition analysis demonstrated that these meals can significantly increase the protein content of food matrixes, with pumpkin seed meal achieving a protein level of 46.15% and sunflower seed meal offering a substantial carbohydrate level of 36.46%, indicative of high fiber content. Pasta samples were prepared by partially substituting the wheat flour with 5.0% and 10.0% w

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Singh, Gurpreet. "Comparative Qualitative Analysis of Physio-Chemical Properties of Unripe and Ripe Pumpkin (Cucurbita moschata L.)." Current Research in Agriculture and Farming 5, no. 5 (2024): 10–20. https://doi.org/10.18782/2582-7146.236.

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The present investigation entitled “Comparative qualitative analysis of unripe and ripe pumpkin (Cucurbita moschata L.)” was carried out in department of agriculture, Bhai Gurdas Degree College, Sangrur, Punjab, India during the 2024. The experimental design selected was CRD consisting of pumpkin variety as fruit and seed are treatments which were replicated four times. A good quality fresh and healthy pumpkin variety, the Punjab Samrat was collected from the Experimental Field of Bhai Gurdas Degree College, Sangrur, The healthy disease free, unripe and ripe fruits were selected and washed wit

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Shahein, Magdy Ramadan, El Sayed Hassan Atwaa, Barakat M. Alrashdi, et al. "Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats." Fermentation 8, no. 5 (2022): 223. http://dx.doi.org/10.3390/fermentation8050223.

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Oxidative stress can lead to chronic inflammation, nephrotoxicity, and renal damage. The consumption of plant-based dairy alternatives has increased rapidly worldwide due to their health effects. Bioactive components from natural sources, such as plants, are effective in protecting against oxidative stress. The present study evaluated the physicochemical and sensory properties of fermented camel milk made from camel milk mixed with pumpkin seed milk. Fermented camel milk consists of camel milk mixed with 25% and 50% pumpkin seed milk. This blend (fermented camel milk containing 50% pumpkin see

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Rihansjah, Naritsa, and A'immatul Fauziyah. "PENGARUH SUBSTITUSI KEDELAI DENGAN BIJI LABU KUNING (CUCURBITA MOSCHATA) TERHADAP KADAR SERAT PANGAN, ARGININ, DAN SIFAT ORGANOLEPTIK TEMPE." GIZI INDONESIA 46, no. 2 (2023): 151–58. http://dx.doi.org/10.36457/gizindo.v46i2.740.

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Pumpkin seeds had high dietary fiber and arginine content. In Type 2 Diabetes Mellitus (T2DM), both dietary components play a significant role in controlling blood sugar. The purpose of this study was to analyze the effect of soybean tempeh substitution with pumpkin seeds on dietary fiber and arginine content, analyze organoleptic properties, determine the best formula, and analyze its nutritional information. This study used Completely Randomized Design (CRD) with one factor, two repetitions, and four levels of treatment. The treatment levels were F0 (100:0), F1 (60:40), F2 (50:50), and F3 (4

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Sergheeva, Elena, and Natalia Netreba. "Oil crop pomace as a potential source of protein and dietary fiber." Journal of Engineering Science 31, no. 3 (2024): 196–215. https://doi.org/10.52326/jes.utm.2024.31(3).14.

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The oil industry market is promising worldwide, including in the Republic of Moldova. The growth of vegetable oil production has led to the formation of a large amount of waste – oil crop pomace (meal), which is usually discarded or used in small quantities as animal feed and becomes a serious environmental problem. The aim of this work is to analyze and study different kinds of oil crop pomace, which can be used as a functional ingredient in product development due to its beneficial components, dietary fiber, and protein. This review presents the classification of meals, the methods of

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Meru, Geoffrey, Yuqing Fu, Swati Shrestha, Vincent Njung’e Michael, Marie Dorval, and Riphine Mainviel. "Genomic Position and Markers Associated with the Hull-Less Seed Trait in Pumpkin." Plants 11, no. 9 (2022): 1238. http://dx.doi.org/10.3390/plants11091238.

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Pumpkin (Cucurbita pepo) seeds are nutritious and valued as a source of vegetable oil, protein, healthy fatty acids, and minerals. Pumpkin seeds that are naturally devoid of the seedcoat (hull-less) are preferred by the industry as they eliminate the need for de-hulling prior to use. A single recessive gene, designated as n or h, controls the hull-less seed trait in pumpkin. Visual selection for the trait is easy, however, it is resource intensive when applied to large breeding populations. High throughput genotyping assays can aid in the identification of suitable individuals in segregating p

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Ganegaonkar, Bhargavi, Bhini Verma, Bhakti Jadhav, Dhanraj Wadghule, Drushti Patel, and Vaibhav Patil. "Development of functional fiber-rich Chocolate seed bar with Sunflower, Pumpkin, Melon and Chia Seeds." International Journal of Agriculture and Food Science 7, no. 5 (2025): 350–54. https://doi.org/10.33545/2664844x.2025.v7.i5f.422.

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Ashwini, N., and B. Anil. "Development and Evaluation of Nutrient Rich Mixed Seed Laddu." International Journal of Current Science Research and Review 07, no. 08 (2024): 6405–11. https://doi.org/10.5281/zenodo.13318770.

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Abstract : Mixed seed laddu is an snack which is prepared by different types of seeds namely Pumpkin seeds, Sunflower seeds, Watermelon seeds, Flax seeds, Chia seeds, almonds, cashew, pasta, jowar flour for better health benefits , these seeds are Nutritionally rich foods , This study focuses on the development of mixed seed laddu—a nutrient-dense snack composed of various seeds including pumpkin, sunflower, watermelon, flax, chia, as well as almonds, cashew, and pistachio. The aim was to create a nutritionally rich product by varying seed proportions and analyzing its sensory attributes

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Khairul Ikram, Emmy Hainida, Nurbatrisyia Md Zulhar Shah, Wan Noor Zamran Hashim, and Norazmir Md Nor. "The Proximate Analysis and Sensory Evaluation of Super Seed Cookies." Jurnal Gizi dan Pangan 19, Supp.2 (2024): 253–60. http://dx.doi.org/10.25182/jgp.2024.19.supp.2.253-260.

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This study aimed to determine the nutritional content and assess the consumers' acceptance of the sensory attributes of the Super Seed Cookies, which contained sacha inchi nuts, pumpkin seeds, almonds, and oats as added ingredients. The cookie was developed by a company named Mad About Cake. The cookie was analysed by measuring its proximate composition, such as moisture, ash, crude protein, crude fiber, crude fat, and carbohydrate content. This research also discovered the consumers' acceptance of the cookies by undergoing a 7-point hedonic sensory evaluation test among 30 semi-trained paneli

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Septia, Maurizka Sabrina, Septa Katmawanti, and Supriyadi Supriyadi. "Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein." Journal of Healthcare and Biomedical Science 1, no. 1 (2022): 1–10. http://dx.doi.org/10.31098/jhbs.v1i1.802.

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In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8%. The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. 100 grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols. The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedu

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Svidlo, Karyna, and Tatiana Gavrish. "Scientific Justification of Custard Semi-finished Product Technology of Herodietic Purpose." Restaurant and Hotel Consulting. Innovations 3, no. 2 (2020): 210–20. https://doi.org/10.31866/2616-7468.3.2.2020.219701.

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The topicality. According to Ukrainian hygienists, there are significant shortcomings in the actual nutrition of people over 60 years of age. According to gerontologists, the use of heroic products is extremely important for medical nutrition and prevention of premature aging, so the development of technology for confectionery products for special purposes becomes especially relevant. Purpose and methods. The purpose of the research is to substantiate the use of the composition of dietary supplements (flaxseed oil with selenium, walnut oil with selenopyran, pumpkin seed fiber, and zo

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., Monika, AS Dhatt, Madhu Sharma, et al. "Optimization of yield and quality of hull-less seeded pumpkin (Cucurbita pepo var. styriaca) through foliar application." Vegetable Science 50, no. 01 (2023): 58–64. http://dx.doi.org/10.61180/vegsci.2023.v50.i1.08.

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The present investigation was conducted during the spring 2021 and 2022 at Vegetable Research Farm, Punjab Agricultural University, Ludhiana for optimization of yield and quality of hull-less seeded pumpkin (Cucurbita pepo var. styriaca) through foliar applications. The experiment was laid down in randomized complete block design with thirteen treatments viz., T1 (control-water spray), T2 (ZnSO4 @ 0.5%), T3 (MgSO4 @ 0.5%), T4 (KNO3 @ 0.5%), T5 (B @ 0.5%), T6 (ZnSO4 @ 1.0%), T7 (MgSO4 @ 1.0%), T8 (KNO3 @ 1.0%), T9 (B @ 1.0%), T10 (ZnSO4 + MgSO4 + KNO3 + B; each @ 0.5%), T11 (ZnSO4 + MgSO4 + KNO

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Septia, Maurizka Sabrina, Septa Katmawanti, and Supriyadi Supriyadi. "Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein." RSF Conference Proceeding Series: Medical and Health Science 1, no. 1 (2021): 53–59. http://dx.doi.org/10.31098/cpmhs.v1i1.267.

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In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8% (Riskesdas, 2018a). The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. One hundred grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols (Nurhasim, Tamrin, and Wahab, 2017). The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessmen

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Zhang, Ning, Yajie Zhou, Adnan Ali, Tengyu Wang, Xinfeng Wang, and Xinwen Sun. "Effect of Molasses Addition on the Fermentation Quality and Microbial Community during Mixed Microstorage of Seed Pumpkin Peel Residue and Sunflower Stalks." Fermentation 10, no. 6 (2024): 314. http://dx.doi.org/10.3390/fermentation10060314.

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This study investigated the effect of molasses addition on the fermentation quality, chemical composition, and bacterial community of seed pumpkin peel residue (SPPR) mixed with sunflower straw (SS) in microstorage feed. Molasses additions on a dry matter basis (DM) were divided into three groups: 0% control (CON), 1% (MA), and 2% (MB), and the raw materials underwent mixed microstorage for a period of 60 days. MA exhibited the highest content of dry matter (DM), the lowest content of neutral detergent fiber (NDF), acid detergent fiber (ADF), and ammoniacal nitrogen (NH3-N), as well as the low

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Lombardi, Silvia Jane, Filomena Nazzaro, Luigi Grazia, et al. "Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat." Foods 14, no. 8 (2025): 1427. https://doi.org/10.3390/foods14081427.

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The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular fat, and favorable fatty acid profile, offers a promising base for healthier formulations. However, its fat content may compromise texture, juiciness, and flavor, necessitating strategies to optimize product quality. This study investigated the effects of replacing pork fat with inulin and pumpkin seed oil in a cooked buffalo meat product, foc

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Mahmud, MR, MS Hossain, SD Shuvo, MSA Reza, and MZ Abedin. "Potentiality of Banana and Pumpkin Fruits Residues as a Cheap Source of Valuable Nutrients." Journal of Environmental Science and Natural Resources 13, no. 1-2 (2022): 87–93. http://dx.doi.org/10.3329/jesnr.v13i1-2.60695.

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Banana peel and pumpkin seeds are under-utilized by-products or wastes of the household and food processing industry but these could be rich in valuable nutritive compounds. Having a scientific database on the chemical and proximate analysis of the plants cultivated in the particular region would be helpful to the food product manufacturer, educator, researcher, public health personnel, policymaker, and population under food stress. Literature indicates that the nutritional and chemical composition of these under-utilized materials has not been characterized previously. The present study was d

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Kuram, Emel. "UV and thermal weathering of green composites: Comparing the effect of different agricultural waste as fillers." Journal of Composite Materials 54, no. 24 (2020): 3683–97. http://dx.doi.org/10.1177/0021998320936344.

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In general, agricultural waste (residue) is left to nature or employed as fuel material in houses. However, such use of agricultural waste adversely affects the environment. To reduce the negative impact of agricultural waste on the environment, it can be utilized as natural filler in thermoplastic composites owing to its cellulosic structure. This research aims to determine ultraviolet (UV) and thermal ageing of natural fiber reinforced composites to investigate their potential of using in outdoor applications. Therefore, five kinds of agricultural waste were employed as natural fillers for f

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Rani, Reetu, Sanjay Yadav, Neha Thakur, et al. "Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber enriched chicken meat nuggets." LWT 191 (January 2024): 115574. http://dx.doi.org/10.1016/j.lwt.2023.115574.

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Alekseyev, A. L., O. E. Krotova, and O. S. Sangadzhieva. "PROSPECTS FOR THE USE OF PUMPKIN PLANTS AS A NATURAL BIOCORRECTOR IN THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS." Sovremennaya nauka i innovatsii, no. 1 (41) (2023): 83–94. http://dx.doi.org/10.37493/2307-910x.2023.1.8.

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In the current conditions, the search for new biologically active substances of various functional orientation from affordable and inexpensive plant raw materials, the development of meat products with functional additives, the study of their consumer properties and effectiveness are promising tasks. Pumpkin flour is a naturally biologically active proteinvitamin-mineral complex of plant origin, combining the main essential amino acids, macroand microelements, vitamins and fiber. The purpose of the work is to study the chemical composition and functional and technological properties of zucchin

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SUSMAN, Iulia Elena, Marina SCHIMBATOR, Alina CULEȚU, and Mona Elena POPA. "Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 78, no. 1 (2021): 113. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0046.

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Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show tha

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Milovanovic, Mirjana, Mirjana Demin, Biljana Vucelic-Radovic, Branka Zarkovic, and Radmila Stikic. "Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends." Journal of Agricultural Sciences, Belgrade 59, no. 3 (2014): 319–28. http://dx.doi.org/10.2298/jas1403319m.

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The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was supe

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Antonenko, Artem, Halyna Tolok, Tеtіana Brovenko, and Artem Gorkun. "IMPROVING IRISH SCONE TECHNOLOGY WITH IMPROVED BIOLOGICAL VALUE." Human and nation s health 2, no. 4 (2024): 37–46. https://doi.org/10.31548/humanhealth.4.2024.37.

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The article considers the possibility of increasing the biological value of flour confectionery products thanks to the use of meal from pumpkin seeds and oat bran. There is a shortage of minerals, vitamins and other minor nutrients, dietary fibers in the diets of the population of Ukraine against the background of consumption of excessive amounts of sucrose and animal fats. One of the ways to solve this problem is the development of functional food products, in particular functional dietary supplements using dietary supplements and plant raw materials. Promising raw materials for use in BKV ar

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Ray, Vimixa, and Sury Pratap Singh. "Calcium and Magnesium Rich Cookies, Fortified with Pumpkin (Cucurbita moschata) and Sunflower Seed (Helianthus annus L.)." Current Journal of Applied Science and Technology 42, no. 18 (2023): 7–15. http://dx.doi.org/10.9734/cjast/2023/v42i184139.

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The study of cookie development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop cookies. The main goal of the study was to develop cookies which provide enough calcium and magnesium which are found in pumpkin and sunflower seeds and which are rich in antimicrobial and antioxidant properties and rich in protein. Cookies were developed by using pumpkin and sunflower seed flour which was first ground and ground into powder and combined with wheat flour and other ingredients where

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Robles Jimenez, Lizbeth E., Edgar Aranda Aguirre, Maria de los Angeles Colin Cruz, et al. "Inclusion of chia seeds (Salvia hispanica L.) and pumpkin seeds (Cucurbita moschata) in dairy sheep diets." PLOS ONE 19, no. 4 (2024): e0300864. http://dx.doi.org/10.1371/journal.pone.0300864.

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Chia (Salvia hispanica L.) seed (CS) and Pumpkin (Cucurbita moschata) seed (PS) are used in ruminant diets as energy sources. The current experiment studied the impact of dietary inclusion of CS and PS on nutrient intake and digestibility, milk yield, and milk composition of dairy sheep. Twelve primiparous Texel × Suffolk ewes [70 ± 5 days in milk (DIM); 0.320 ± 0.029 kg milk yield] were distributed in a 4 × 3 Latin square design and fed either a butter-based control diet [CON; 13 g/kg dry matter] or two diets with 61 g/kg DM of either CS or PS. Dietary inclusion of CS and PS did not alter liv

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Aydin, Ebru, Sebahattin Serhat Turgut, Sedef Aydin, et al. "A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds." Foods 12, no. 10 (2023): 2018. http://dx.doi.org/10.3390/foods12102018.

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The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40

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Sharma, Sabitri, and Bhupendra Paudyal. "Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities." Journal of Food Science and Technology Nepal 7 (June 15, 2014): 76–80. http://dx.doi.org/10.3126/jfstn.v7i0.10612.

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This study aims to develop high fiber breakfast food rich in nutritional and functional components (β-glucan, antioxidants, and insoluble fiber) and identify the future possibilities of commercial product. Based on the 15 days survey carried out on Kathmandu, an optimum formulation (86% cereal, 5% nuts, 7% dried fruits and 2% pumpkin seed) of product was found at first 3 trails. Formulated sample was found to be superior in terms of nutritional qualities (protein %- 13.82±0.67, crude fiber %- 7.8±0.96, β-glucan%- 3.13±0.35, total polyphenol GAE- 458.33±10.4) and sensory qualities (color, fl

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Nisar, Muhammad Shahid, Shahbaz Ali, Tassaduq Hussain, et al. "Toxic and repellent impacts of botanical oils against Callosobruchus maculatus (Bruchidae: Coleoptera) in stored cowpea [Vigna unguiculata (L.) Walp.]." PLOS ONE 17, no. 5 (2022): e0267987. http://dx.doi.org/10.1371/journal.pone.0267987.

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Cowpea (Vigna unguiculata) is an important legume which is consumed globally for protein intake, particularly in Asian states. It is a well-known source of dietary fiber, protein, minerals, and vitamins. The cowpea grains are stored after harvest and used till the next harvest. However, the grains are infested by storage pests, primarily Callosobruchus maculatus. Hence, effective management strategies are needed to protect the stored grains form the pests. This study assessed the efficacy of some edible oils in suppressing C. maculatus infestation in stored cowpea grains. Four different botani

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Filinska, Tetiana, Antonina Filinska, and Sergii Pavliuk. "RESEARCH OF THE PROPERTIES OF FUNCTIONAL ADDITIVES OF PLANT ORIGIN FOR MAYONNAISE PRODUCTS." Technical Sciences and Technologies, no. 2(32) (2023): 282–88. http://dx.doi.org/10.25140/2411-5363-2023-2(32)-282-288.

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Mayonnaise and mayonnaise sauces hold a significant place in the diet of a modern person. Their production volume world-wide has a constant tendency to increase. The product range is expanding, considering the modern trends in healthy nutrition.Consumer demand for mayonnaise products with low fat content, free from animal-d erived ingredients, enriched with vitamins, trace elements, and dietary fibers, necessitates the search for new functional additives and the study of their technological prop-erties. The article presents the results of a study on the properties of vegetable fiber (cake), di

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