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Comprehensive study on the physicochemical and biological properties of cucurbit crop powders for use in flour confectionery products | ||
| Caspian Journal of Environmental Sciences | ||
| دوره 23، شماره 5، اسفند 2025، صفحه 1175-1182 اصل مقاله (683.87 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2025.9359 | ||
| نویسندگان | ||
| Aigul Omaraliyeva1؛ Aigerim Khastayeva1؛ Almira Bekturganova1؛ Zhanar Botbayeva1؛ Ayagoz Rakhimzhanova1؛ Gulzhan Turekhanova1؛ Ainur Zheldybayeva2؛ Mereke Аgedilova* 1 | ||
| 1Department of Technology and Standardization, Joint Stock Company «Kazakh University of Technology and Business», Astana, Kazakhstan | ||
| 2Department of Food biotechnology, Almaty Technological University, Almaty, Kazakhstan | ||
| چکیده | ||
| The main objective of the present study was to comprehensively investigate the physicochemical and biological characteristics of powders obtained from three pumpkin varieties (Cucurbita spp.), namely Vitaminnaya, Zhemchuzhina, and Volzhskaya Seraia 92, cultivated under the agro-climatic conditions of the Astana region of Kazakhstan, and to evaluate their potential application in confectionery products. Pumpkin powders were produced using two drying techniques—freeze-drying and hot air drying—and their quality attributes were subsequently assessed. The results of chemical analyses demonstrated significant differences (p < 0.05) among the studied pumpkin varieties in terms of nutritional composition and bioactive compound content. Among them, the Vitaminnaya variety exhibited the highest levels of protein (12.9%), dietary fiber (15.9%), and total phenolic compounds (15.42 mg g-1), as well as the strongest antioxidant activity, as determined by DPPH (85.75%) and FRAP (45.298 μmol g-1) assays. At the application stage, pumpkin powder was used to partially replace wheat flour at levels of 5, 10, and 15% in cookie formulations. The results revealed that cookies containing 5% pumpkin powder achieved the highest overall sensory acceptance score (35.7) and showed a significant increase in dietary fiber (60.47%) and total phenolic content (97.30%) compared to the control sample. However, higher levels of flour substitution resulted in a noticeable decline in sensory attributes and an increase in product firmness. Overall, the findings indicate that pumpkin powder, particularly derived from the Vitaminnaya variety, possesses high potential for use in the production of enriched and functional confectionery products. The utilization of locally cultivated pumpkin varieties represents a promising approach for improving the nutritional quality of bakery products and promoting the value-added use of agricultural raw materials in Kazakhstan. | ||
| کلیدواژهها | ||
| Pumpkin powder؛ Cucurbita spp؛ Confectionery products؛ Bioactive compounds؛ Food fortification | ||
| مراجع | ||
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