Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the qu...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3907 |
| _version_ | 1827765638408437760 |
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| author | Aliona Ghendov-Mosanu Natalia Netreba Greta Balan Daniela Cojocari Olga Boestean Viorica Bulgaru Angela Gurev Liliana Popescu Olga Deseatnicova Vladislav Resitca Carmen Socaciu Adela Pintea Tamar Sanikidze Rodica Sturza |
| author_facet | Aliona Ghendov-Mosanu Natalia Netreba Greta Balan Daniela Cojocari Olga Boestean Viorica Bulgaru Angela Gurev Liliana Popescu Olga Deseatnicova Vladislav Resitca Carmen Socaciu Adela Pintea Tamar Sanikidze Rodica Sturza |
| author_sort | Aliona Ghendov-Mosanu |
| collection | DOAJ |
| description | The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (<i>Cucurbita moschata</i>) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (<i>Staphylococcus aureus</i>, <i>Bacillus cereus</i>), Gram-negative (<i>Escherichia coli</i>, <i>Salmonella Abony</i> and <i>Pseudomonas aeruginosa</i>) bacteria and high antifungal activity against <i>Candida albicans</i> were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein. |
| first_indexed | 2024-03-11T11:30:48Z |
| format | Article |
| id | doaj.art-78915009273044118e418cebc03259fb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:30:48Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-78915009273044118e418cebc03259fb2023-11-10T15:02:41ZengMDPI AGFoods2304-81582023-10-011221390710.3390/foods12213907Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread CookiesAliona Ghendov-Mosanu0Natalia Netreba1Greta Balan2Daniela Cojocari3Olga Boestean4Viorica Bulgaru5Angela Gurev6Liliana Popescu7Olga Deseatnicova8Vladislav Resitca9Carmen Socaciu10Adela Pintea11Tamar Sanikidze12Rodica Sturza13Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaDepartment of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, MoldovaDepartment of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaFaculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, RomaniaFaculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manasturs St., 4003724 Cluj-Napoca, RomaniaFaculty of Exact and Natural Sciences, Javakhishvili Tbilisi State University, 1 Ilia Chavchavadze Ave., Tbilisi 00186, GeorgiaFaculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaThe problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (<i>Cucurbita moschata</i>) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (<i>Staphylococcus aureus</i>, <i>Bacillus cereus</i>), Gram-negative (<i>Escherichia coli</i>, <i>Salmonella Abony</i> and <i>Pseudomonas aeruginosa</i>) bacteria and high antifungal activity against <i>Candida albicans</i> were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.https://www.mdpi.com/2304-8158/12/21/3907<i>Cucurbita moschata</i>shortbread cookiesbiologically active compoundsantioxidant activityantimicrobial activitytexture |
| spellingShingle | Aliona Ghendov-Mosanu Natalia Netreba Greta Balan Daniela Cojocari Olga Boestean Viorica Bulgaru Angela Gurev Liliana Popescu Olga Deseatnicova Vladislav Resitca Carmen Socaciu Adela Pintea Tamar Sanikidze Rodica Sturza Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies Foods <i>Cucurbita moschata</i> shortbread cookies biologically active compounds antioxidant activity antimicrobial activity texture |
| title | Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies |
| title_full | Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies |
| title_fullStr | Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies |
| title_full_unstemmed | Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies |
| title_short | Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies |
| title_sort | effect of bioactive compounds from pumpkin powder on the quality and textural properties of shortbread cookies |
| topic | <i>Cucurbita moschata</i> shortbread cookies biologically active compounds antioxidant activity antimicrobial activity texture |
| url | https://www.mdpi.com/2304-8158/12/21/3907 |
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