Formulation of antioxidant rich muffins using pumpkin (Cucurbita moschata Duchesne ex Poir.) pulp, seeds and different cereal flours

Pumpkin fruit is a rich source of b-carotene whereas, its seeds are an excellent source of protein, unsaturated fatty acid, vitamin E, etc. Due to the higher amount of functional ingredients and low economic value, it possesses great potential in the food industry. Present investigation aimed to utilize pumpkin pulp and seeds to a maximum extent along with different cereal flours for the development of muffins. Also, the storage stability was evaluated under refrigerated conditions for 20 days. Pumpkin pulp possessed 9.20 mg/100 g ascorbic acid, 8.86 mg/100 g b-carotene, 3.65 mg GAE/g total phenols and 25.57% antioxidant activity whereas, seed kernel has 11.73% of protein. The utilization of pumpkin pulp @ of 70% was found desirable to develop pumpkin muffins with whole wheat, rice and barley flours whereas up to 80 % with semolina. In addition, about 20% whole seed and 25% of seed kernel flour can be replaced by cereal flour to prepare muffins. The addition of pulp and seed flour increases nutritional and bioactive components. The developed muffins can be stored safely in aluminium laminated pouches (ALP) under refrigerated conditions for 20 days with minimum losses in nutritional value. Hence, bakery products can be prepared by incorporating pumpkin pulp and seed flour with improved nutritional and antioxidant properties at minimum production cost.