نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 استاد تمام، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and objectives: In recent years, consumer interest in health-oriented bakery products enriched with bioactive compounds has increased. Waffles, as one of the widely consumed wheat-based products, despite their high sensory acceptability, have relatively limited nutritional value in terms of antioxidant compounds and mineral content. Pumpkin is considered a rich source of phenolic compounds, carotenoids, minerals, and dietary fiber, and the use of its powder may represent an effective strategy to enhance the nutritional quality of baked products. The aim of this study was to investigate the feasibility of partially replacing wheat flour with pumpkin powder and to evaluate its effects on the color, physicochemical, antioxidant, textural, and sensory properties of waffles.
Materials and methods: Fresh pumpkin was washed, sliced, dried at 70°C, milled, and sieved through a 60-mesh screen to obtain pumpkin powder. Waffles were produced by replacing wheat flour with pumpkin powder at levels of 0, 15, 30, and 45%. Color indices of waffle batter and baked waffles were determined using image processing method. Moisture content, ash, pH, and acidity were measured according to standard methods. Total phenolic content was determined using the Folin–Ciocalteu method, and antioxidant capacity was evaluated by the DPPH assay. Waffle crust hardness was measured using a penetration test with a texture analyzer. Sensory evaluation, including appearance, aroma, taste, texture, and overall acceptability, was conducted by 20 panelists. Statistical analysis was performed using one-way ANOVA followed by Duncan’s multiple range test at a significance level of p<0.05.
Results: The results showed that increasing the level of pumpkin powder substitution led to a significant decrease in lightness and a significant increase in redness and yellowness of both batter and waffles (p<0.05), resulting in a more attractive yellow–orange color in the final product. Moisture and ash contents of waffles increased significantly (p<0.05), indicating improved water-holding capacity and enhanced mineral content. A decrease in pH and an increase in acidity were also observed with higher levels of pumpkin powder. Total phenolic content increased from approximately 606 µg GAE/g in the control sample to over 1133 µg GAE/g at the 45% substitution level, while antioxidant activity increased from about 62% to nearly 90%. Crust hardness increased with higher substitution levels; however, no significant difference was observed between the 30% and 45% treatments (p>0.05). Sensory evaluation indicated that the addition of pumpkin powder positively affected all sensory attributes, with the highest overall acceptability obtained at the 45% substitution level.
Conclusion: Based on the findings of this study, pumpkin powder can be used as a natural functional ingredient to replace wheat flour in waffle formulation up to a level of 45%. This substitution not only preserves and improves sensory quality but also significantly enhances the nutritional value and antioxidant capacity of the product, making it suitable for the development of health-oriented bakery products.
کلیدواژهها [English]
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