{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T21:50:29Z","timestamp":1793137829413,"version":"4.5.0"},"reference-count":49,"publisher":"SAGE Publications","issue":"5","license":[{"start":{"date-parts":[[2025,5,11]],"date-time":"2025-05-11T00:00:00Z","timestamp":1746921600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:p>\n                    This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg\/g) and lycopene (6.24 mg\/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00\u2005\u00b0C to 85.67\u2005\u00b0C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (\n                    <jats:italic toggle=\"yes\">a<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    \u2009=\u20090.75) on day 3, compared to low-density polyethylene (LDPE;\n                    <jats:italic toggle=\"yes\">a<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    \u2009=\u20090.73), demonstrating better moisture retention and helping to maintain the chapatti\u2019s soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid\u2009(FFA) =\u20090.46%; peroxide value (PV)\u2009=\u20093.27 meq O\n                    <jats:sub>2<\/jats:sub>\n                    \/kg fat) and microbial proliferation (total plate count\u2009(TPC) =\u2009732.67\u2009\u00d7\u200910\u00b2 CFU\/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O\n                    <jats:sub>2<\/jats:sub>\n                    \/kg fat and TPC = 287.22 \u00d7\u200910\u00b2 CFU\/g) . These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits.\n                  <\/jats:p>","DOI":"10.1177\/10820132251339706","type":"journal-article","created":{"date-parts":[[2025,5,12]],"date-time":"2025-05-12T01:08:26Z","timestamp":1747012106000},"page":"588-602","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["Influence of pumpkin (\n                    <i>Cucurbita pepo<\/i>\n                    ) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati"],"prefix":"10.1177","volume":"32","author":[{"given":"Nisha","family":"Chhabra","sequence":"first","affiliation":[{"name":"Punjab Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amarjeet","family":"Kaur","sequence":"additional","affiliation":[{"name":"Punjab Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6883-7083","authenticated-orcid":false,"given":"Samandeep","family":"Kaur","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,5,11]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.4038\/cjs.v51i1.7978"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.09.030"},{"key":"e_1_3_3_4_1","doi-asserted-by":"crossref","unstructured":"Akhtar S Ismail T Layla A et al. 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