Development of Functional Bread Enriched with Pumpkin Cucurbita pepo: Impact on Quality and Consumer Acceptability
Fatiha Arioui, Safia Ali Haimoud, Amina Delmi Bouras, Bakhtia Maamri, Safa Derraz, Aya Fouka, Aicha Merzoug, Abderrahim CherigueneIntroduction:
Pumpkin is recognized as a rich source of bioactive compounds and functional phytochemicals with nutritional and potential therapeutic value. The present study aimed to evaluate the impact of partially substituting wheat flour with pumpkin powder (0%, 5%, 10%, and 20%) on the physicochemical, microbiological, and sensory properties of bread.
Methods:
An experimental formulation approach was applied to produce wheat breads fortified with increasing levels of pumpkin powder. Pumpkin pulp was characterized for moisture, ash, pH, titratable acidity, protein, lipids, and sugars. Bioactive compounds, including total phenolics, flavonoids, carotenoids, β-carotene, and antioxidant activity (IC50), were quantified. Bread samples were evaluated for gluten content, pH, weight loss, microbial stability, and sensory attributes. Statistical analysis was conducted with significance set at p < 0.05.
Results:
Pumpkin pulp contained 8.33% protein, 2% sugars, 1.1% lipids, and exhibited a pH of 6.62. Bioactive analysis revealed 2.32 mg QE/g flavonoids, 1.46 mg GAE/g phenolics, 443.09 μg/g carotenoids, 0.08% β-carotene, and strong antioxidant activity (IC50 = 18.92 μg/mL). Increasing pumpkin powder levels significantly reduced bread weight loss, gluten content, and pH (p < 0.05). Microbiological evaluation demonstrated enhanced stability and inhibition of Staphylococcus aureus at higher substitution levels. Sensory assessment identified 10% substitution as optimal for taste, color, and texture, whereas 20% substitution negatively affected overall acceptability.
Discussion:
The observed reduction in gluten content is attributable to the dilution effect resulting from wheat flour substitution. Improved microbial stability is likely associated with the antioxidant and bioactive constituents of pumpkin powder. Although higher substitution levels enhanced certain functional properties, sensory limitations suggest a practical threshold for consumer acceptability.
Conclusion:
Partial substitution of wheat flour with pumpkin powder, particularly at levels up to 10%, improves the nutritional profile, antioxidant potential, microbial stability, and sensory quality of bread. These findings support the incorporation of pumpkin powder as a functional ingredient in bakery products.