Research article

THE EFFECT OF PUMPKIN POWDER ESTABLISHES ON THE NUTRITIONAL, TEXTURE, AND SENSORY CHARACTERISTICS OF DOUGHNUTS COMPARED TO TRADITIONAL DOUGHNUTS

Belan Othman, Shno Mohammed, Zhyan Othman Hamasadek and Hanan Khalil

Online First: February 22, 2023


Doughnuts are a popular ready-to-eat snack meal among both kids and adults. They are typically produced using wheat flour, which has few components that are good for you. Pumpkin is a great source of fiber, calcium, magnesium, and antioxidants. This study's goals were to identify the ideal proportion of pumpkin flour replacement in doughnut recipes, evaluate the quality of the doughnuts, and identify the physio-chemical and sensory properties of doughnuts supplemented with three different levels (control, 5%, 10%, and 15%) of pumpkin flour (PF). Results indicated that the protein content had increased with increasing up to 10% from 7.457 to 7.747%. Significant differences (p < 0.05) were observed in the fat, fiber, ash, moisture, and reducing sugar RS (24.43–30.36%, 1.57–2.49%,0.9-1.78%,17.65-23.11% and 0.18–0.22%) for control and 15% PF doughnuts respectively. The antioxidant properties of doughnuts were tested using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity indicating that 5% PF has better antioxidant activity at 39.87%. 15% PF fortified doughnut showed the highest Fe and Ca (963.235 and 1181.375) ppm, also the content of essential elements like Zn (27.858-8.690 ppm) and Ba (21.304-16.909 ppm) were the highest when control compared to 15%, while toxic element Pb (0.340), As (0.150) and Cd (0.027) ppm for 15% PF and the intake levels as reported by World Health Organization and Food and Nutrition Board, USA (2001),15 µg/kg (for as), 25 µg/kg (Cd) and 7 µg/kg (Pb). These data clearly show that the quantities of these dangerous trace elements were extremely low in the doughnuts that were subjected to analysis. Texture analysis of doughnuts reported that 15% PF needed a lower force of 330.7 gm compared to the control 334.4gm. The substitution of pumpkin powder produced higher values for a* and b* in comparison to the control, resulting in a crust that was darker, redder, and crump was yellower due to the yellow color of the pumpkins. The 10% PF doughnuts were the most palatable of the samples due to the lack of significant difference (p <0.05) between this sample and the control in the majority of the sensory parameters measured.

Keywords

Pumpkin powder – doughnut – nutritional- sensory