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

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

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 al...

Full description

Bibliographic Details
Main Authors:	Renata Różyło, Urszula Gawlik-Dziki, Dariusz Dziki, Anna Jakubczyk, Monika Karaś, Krzysztof Różyło
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
Series:	Food Technology and Biotechnology
Subjects:	pumpkin, bread texture antioxidants bioaccessibility in vitro angiotensin-converting enzyme (ACE) inhibition
Online Access:	https://hrcak.srce.hr/file/193419

Similar Items

Bioaccessibility Study of Aflatoxin B<sub>1</sub> and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin
by: Laura Escrivá, et al.
Published: (2021-12-01)

Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
by: Dariusz Dziki, et al.
Published: (2022-08-01)

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties
by: Monika Wójcik, et al.
Published: (2022-02-01)

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
by: Monika Wójcik, et al.
Published: (2023-09-01)

Utilization of pumpkin (Cucurbita maxima) in formulas for the children with diarrhea
by: Débora del Moral, et al.
Published: (2010-11-01)

<i>Cucurbita maxima</i> Plomo Peel as a Valuable Ingredient for Bread-Making
by: Durim Alija, et al.
Published: (2025-02-01)

Banana Powder as an Additive to Common Wheat Pasta
by: Beata Biernacka, et al.
Published: (2020-01-01)

Wheat Bread Enriched with Black Chokeberry (<i>Aronia melanocarpa</i> L.) Pomace: Physicochemical Properties and Sensory Evaluation
by: Grażyna Cacak-Pietrzak, et al.
Published: (2023-06-01)

Yield of different pumpkin (Cucurbita maxima Duch.) populations in an organic production system
by: Poštić Dobrivoj, et al.
Published: (2018-01-01)

STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD
by: O. Gumenuk, et al.
Published: (2021-11-01)

Water Soldier <i>Stratiotes aloides</i> L.—Forgotten Famine Plant With Unique Composition and Antioxidant Properties
by: Urszula Gawlik-Dziki, et al.
Published: (2020-10-01)

Pumpkin pulp extracts from a Serbian Cucurbita maxima Breeding Collection: Phenol profile and in vitro bioactivity
by: Sanja Krstić, et al.
Published: (2023-12-01)

The influence of pretreatments on the convective drying of pumpkin pieces (Cucurbita maxima) at different air temperatures
by: Mitić Nebojša Č., et al.
Published: (2015-01-01)

Bioactivity profiling of native and hybrid varieties of pumpkin peel (Cucurbita maxima Linn.)
by: Tasmina Ferdous Susmi, et al.
Published: (2023-12-01)

Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian <i>Cucurbita maxima</i> and <i>Cucurbita moschata</i> Breeding Collection
by: Milorad Miljić, et al.
Published: (2021-10-01)

The study of selection significant traits of intervarietal hybrids of large-fruited pumpkin <i>Cucurbita maxima</i> and nutmeg pumpkin <i>Cucurbita moschata</i>
by: E. S. Maslennikova, et al.
Published: (2022-09-01)

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
by: Beata Biernacka, et al.
Published: (2023-10-01)

KARAKTERISASI KIMIA, FISIKOKIMIA DAN ORGANOLEPTIK JAM DAN JELLY JONJOT LABU KUNING (Cucurbita maxima) [Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin Strands (Cucurbita maxima)]
by: Murdijati Gardjito1), et al.
Published: (2006-08-01)

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties
by: Dariusz Dziki, et al.
Published: (2022-12-01)

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
by: Ying RAO, et al.
Published: (2024-06-01)

Kinetics of conductive hydro-drying of pumpkin (Cucurbita moschata) pulp
by: Monica J. Ortiz-Jerez, et al.
Published: (2024-09-01)

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
by: Svitlana Litvynchuk, et al.
Published: (2022-10-01)

Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans
by: Urszula Gawlik-Dziki, et al.
Published: (2019-07-01)

Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour
by: Iuliana Banu, et al.
Published: (2024-04-01)

Pumpkin Seed Oil Extracted From Cucurbita maxima Improves Urinary Disorder in Human Overactive Bladder
by: Mie Nishimura, et al.
Published: (2014-01-01)

A comparative study on phytochemicals and antioxidant activity of different parts of pumpkin (Cucurbita maxima)
by: Sanjukta Kar, et al.
Published: (2023-12-01)

THE EFFECTS OF ANTI-MITOTIC AGENTS ON DIHAPLOIDIZATION AND FERTILITY IN WINTER SQUASH (CUCURBITA MAXIMA DUCH.) AND PUMPKIN (CUCURBITA MOSCHATA DUCH.) ANDROGENIC HAPLOIDS
by: Ertan Sait Kurtar
Published: (2018-11-01)

Influence of Different Drying Processes on the Chemical and Texture Profile of <i>Cucurbita maxima</i> Pulp
by: Antonela Ninčević Grassino, et al.
Published: (2024-02-01)

Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion
by: Monika Karaś, et al.
Published: (2024-06-01)

Antioxidant Effect of Pumpkin Flower (<i>Cucurbita maxima</i>) in Chicken Patties
by: Eva María Santos, et al.
Published: (2022-07-01)

Fire retardant properties enhancement of cotton twill fabric using pumpkin (Cucurbita maxima) extract
by: Abdullah Al Rakib Shikder, et al.
Published: (2023-04-01)

Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds
by: Dariusz Dziki, et al.
Published: (2022-04-01)

Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
by: Grażyna Cacak-Pietrzak, et al.
Published: (2022-12-01)

Evaluation of the D19 pumpkin genotype (Cucurbita maxima L.), under the conditions of cultivation on the sandy soils of the southwest of Oltenia
by: Ș. Nanu, et al.
Published: (2022-12-01)

Assessment of genetic divergence in pumpkin (Cucurbita moschata)
by: POOJA Arya, et al.
Published: (2022-02-01)

Assortment of pumpkin (Cucurbita pepo L.) of Belarusian selection for the production of pumpkin oil
by: A. Ya. Khleborodov, et al.
Published: (2020-12-01)

Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties
by: Grażyna Cacak-Pietrzak, et al.
Published: (2021-12-01)

Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties
by: Zeinab Nooshi Manjili, et al.
Published: (2024-05-01)

Evaluation of Total Antioxidant and Oxidant Status, Oxidative Stress Index and DPPH Free Radical Scavenging Activities of Pumpkin (Cucurbita maxima) Seeds Ethanolic Extracts
by: Ashiq Hussain, et al.
Published: (2022-12-01)

Ethnobotanical study of pumpkin (Cucurbita moschata Duchesne) landraces in Benin
by: Vincent Ezin, et al.
Published: (2021-09-01)