Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder

Abstract

This study investigated the potential of Cucurbita moschata and Cucurbita maxima as functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physicochemical, nutritional profile, and functional properties of cookies. The results showed that pumpkin incorporation improved moisture retention and water absorption capacity, contributing to enhanced technological performance of the dough and baked products. Nutritional analysis revealed significant increases in protein, dietary fiber, fat, ash, and carotenoid contents in enriched cookies compared with the control formulation.

Texture profile analysis demonstrated variety-dependent effects. Cookies enriched with C. moschata showed increased hardness at lower substitution levels but a softening effect at higher concentrations, whereas C. maxima maintained relatively stable firmness across formulations. Thermal analysis indicated improved thermal stability in enriched cookies, while mineral analysis confirmed better retention of essential elements. Confocal laser scanning microscopy further revealed a more homogeneous ingredient distribution and stronger matrix integration in cookies containing C. maxima powder.

Furthermore, the incorporation of pumpkin powders significantly enhanced the bioactive profile of cookies, as reflected by higher total polyphenol content and increased DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. These results highlight the potential of pumpkin powders as valuable functional ingredients for improving both the nutritional quality and functional properties of bakery products. The study supports the development of nutritionally enriched cookies with enhanced health benefits and technological performance.

Keywords

Pumpkin functional properties cookies flour texture

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