Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2014 Dec;52(4):430-438.
doi: 10.17113/ftb.52.04.14.3587.

Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

Renata Różyło  1 , Urszula Gawlik-Dziki  2 , Dariusz Dziki  3 , Anna Jakubczyk  2 , Monika Karaś  2 , Krzysztof Różyło  4
Affiliations

Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

Renata Różyło et al. Food Technol Biotechnol. 2014 Dec.

Abstract

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words: pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Overall view of wheat bread with added pumpkin pulp
See this image and copyright information in PMC

References

    1. Carocho M, Ferreira ICFR. A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food Chem Toxicol. 2013;51:15–25. 10.1016/j.fct.2012.09.021 - DOI - PubMed
    1. Dobrek Ł, Thor P. Future potential indications for pharmacotherapy using renin–angiotensin–aldosterone system inhibitory agents. Adv Clin Exp Med. 2010;19:389–98.
    1. Zaman MA, Oparil S, Calhoun D. Drugs targeting the renin- -angiotensin-aldosterone system. Nat Rev Drug Discov. 2002;1:621–36. 10.1038/nrd873 - DOI - PubMed
    1. Das L, Raychaudhuri U, Chakraborty R. Herbal fortification of bread with fennel seeds. Food Technol Biotechnol. 2013;51:434–40.
    1. Levaj B, Dragović-Uzelac V, Delonga K, Kovačević Ganić K, Banović M, Bursać Kovačević D. Polyphenols and volatiles in fruits of two sour cherry cultivars, some berry fruits and their jams. Food Technol Biotechnol. 2010;48:538–47.

LinkOut - more resources