Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children

Abstract

ABSTRACTEffects of partial replacement of wheat flour with pumpkin seed flour on quality indices ofmuffins for children were studied. Fatty acid (FA) composition, peroxide value (PV), anisidinevalue (AnV) and conjugated diene (CD) and triene (CT) contents were assayed in lipids extractedfrom muffins and related to storage time. Both PV and AnV values increased with the increasingcontent of pumpkin seed flour. Regardless the pumpkin seed flour share, the content of CD washigher than of CT in muffins. As the replacement of wheat flour with pumpkin seed flourincreased, the nutritional value of muffins improved. It appears appropriate to incorporate33% of pumpkin seed flour into muffins stored for 2 weeks without special packaging conditions.More than 71% of the children evaluated muffins containing 33% of pumpkin seed flouras ‘tasty’ and ‘very tasty’. The experimental muffin formulation resulted in a novel productsuitable for children’s nutrition.