The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends
Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensi...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Durim Alija Remigiusz Olędzki Daniela Nikolovska Nedelkoska Agata Wojciechowicz-Budzisz Gafur Xhabiri Ewa Pejcz Eljesa Alija Joanna Harasym |
| author_facet | Durim Alija Remigiusz Olędzki Daniela Nikolovska Nedelkoska Agata Wojciechowicz-Budzisz Gafur Xhabiri Ewa Pejcz Eljesa Alija Joanna Harasym |
| author_sort | Durim Alija |
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| description | Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (<i>L*</i> 91.00 to 84.28) and increased yellow-orange intensity (<i>b*</i> 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds. |
| format | Article |
| id | doaj-art-acbc65caaf1c4f2385882475e18eecf5 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-acbc65caaf1c4f2385882475e18eecf52025-01-24T13:32:59ZengMDPI AGFoods2304-81582025-01-0114224310.3390/foods14020243The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour BlendsDurim Alija0Remigiusz Olędzki1Daniela Nikolovska Nedelkoska2Agata Wojciechowicz-Budzisz3Gafur Xhabiri4Ewa Pejcz5Eljesa Alija6Joanna Harasym7Faculty of Technology and Technical Sciences Veles, University St. Kliment Ohridski-Bitola, Dimitar Vlahov 57, 1400 Veles, North MacedoniaDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandFaculty of Technology and Technical Sciences Veles, University St. Kliment Ohridski-Bitola, Dimitar Vlahov 57, 1400 Veles, North MacedoniaAdaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, 53-345 Wroclaw, PolandFaculty of Food Technology and Nutrition, University of Tetova, Str. Ilinden, nn., 1200 Tetova, North MacedoniaAdaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, 53-345 Wroclaw, PolandFaculty of Food Technology and Nutrition, University of Tetova, Str. Ilinden, nn., 1200 Tetova, North MacedoniaDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandGrowing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (<i>L*</i> 91.00 to 84.28) and increased yellow-orange intensity (<i>b*</i> 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds.https://www.mdpi.com/2304-8158/14/2/243pumpkin flourwheat flour blends<i>Curcubita maxima</i> Plomopasting propertiesrheological characteristicsantioxidant activity |
| spellingShingle | Durim Alija Remigiusz Olędzki Daniela Nikolovska Nedelkoska Agata Wojciechowicz-Budzisz Gafur Xhabiri Ewa Pejcz Eljesa Alija Joanna Harasym The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends Foods pumpkin flour wheat flour blends <i>Curcubita maxima</i> Plomo pasting properties rheological characteristics antioxidant activity |
| title | The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends |
| title_full | The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends |
| title_fullStr | The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends |
| title_full_unstemmed | The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends |
| title_short | The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends |
| title_sort | addition of pumpkin flour impacts the functional and bioactive properties of soft wheat composite flour blends |
| topic | pumpkin flour wheat flour blends <i>Curcubita maxima</i> Plomo pasting properties rheological characteristics antioxidant activity |
| url | https://www.mdpi.com/2304-8158/14/2/243 |
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