Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, height, diameter, specific volume, color, proximate composition and scanning electron microscopy. The formulations used in this work consisted of a control, prepared with wheat flour and three provided of 25%, 50% and 75% of pumpkins seed flour in partial in partial replacement to wheat flour. The incorporation of pumpkin seed flour influenced products significantly (p <0.05), providing greater texture, cohesion, pH, soluble solids (Brix). According to results, the formulation with 50% pumpkin seed flour was considered the best proportion due to similarities with the formulation of 100% wheat flour besides high protein.

摘要 南瓜籽常被视作废弃物，但其蛋白质含量丰富，不仅可供人类食用，还可降低废弃物处理成本。本研究为南瓜籽废弃物的再利用提供了一种可行方案：将南瓜籽粉添加至纸杯蛋糕配方中，作为小麦粉的补充原料。本研究共设置4组不同南瓜籽粉添加比例的配方，通过质构特性、高度、直径、比体积、色泽、常规营养组成（proximate composition）以及扫描电子显微镜（scanning electron microscopy）等指标，评估了小麦粉部分替代对纸杯蛋糕的影响。本研究的配方包括1组以纯小麦粉制作的对照组，以及3组分别以25%、50%和75%南瓜籽粉部分替代小麦粉的实验组。添加南瓜籽粉对纸杯蛋糕产品具有显著影响（p<0.05），可提升其质构、黏聚性、pH值以及可溶性固形物（Brix）。研究结果显示，添加50%南瓜籽粉的配方综合表现最优：其产品特性与纯小麦粉配方相似度较高，且蛋白质含量更为突出。