{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T07:22:34Z","timestamp":1781594554759,"version":"3.54.5"},"reference-count":100,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2023,10,25]],"date-time":"2023-10-25T00:00:00Z","timestamp":1698192000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Francophone University Agency (AUF)","award":["ECO 2023 DRECO-7859"],"award-info":[{"award-number":["ECO 2023 DRECO-7859"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 \u00b1 2 \u00b0C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE\/100 g DW and 558.71 mg GAE\/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5\u201320% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15\u201320% YPP contributed to improved consistency due to the formation of complexes between starch and protein.<\/jats:p>","DOI":"10.3390\/foods12213907","type":"journal-article","created":{"date-parts":[[2023,10,25]],"date-time":"2023-10-25T06:19:58Z","timestamp":1698214798000},"page":"3907","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5214-3562","authenticated-orcid":false,"given":"Aliona","family":"Ghendov-Mosanu","sequence":"first","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4200-1303","authenticated-orcid":false,"given":"Natalia","family":"Netreba","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Greta","family":"Balan","sequence":"additional","affiliation":[{"name":"Department of Preventive Medicine, \u201cNicolae Testemitanu\u201d State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Cojocari","sequence":"additional","affiliation":[{"name":"Department of Preventive Medicine, \u201cNicolae Testemitanu\u201d State University of Medicine and Pharmacy, 165 Stefan cel Mare Blvd., MD-2004 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0390-3550","authenticated-orcid":false,"given":"Olga","family":"Boestean","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Viorica","family":"Bulgaru","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8493-5257","authenticated-orcid":false,"given":"Angela","family":"Gurev","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liliana","family":"Popescu","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Olga","family":"Deseatnicova","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6063-1731","authenticated-orcid":false,"given":"Vladislav","family":"Resitca","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7352-5057","authenticated-orcid":false,"given":"Carmen","family":"Socaciu","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3\u20135 Calea Manasturs St., 4003724 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9914-2070","authenticated-orcid":false,"given":"Adela","family":"Pintea","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3\u20135 Calea Manasturs St., 4003724 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tamar","family":"Sanikidze","sequence":"additional","affiliation":[{"name":"Faculty of Exact and Natural Sciences, Javakhishvili Tbilisi State University, 1 Ilia Chavchavadze Ave., Tbilisi 00186, Georgia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2412-5874","authenticated-orcid":false,"given":"Rodica","family":"Sturza","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,25]]},"reference":[{"key":"ref_1","unstructured":"Stovel, D.D. (2005). Pumpkin: A Super Food for All 12 Months of the Year, Storey Publishing, LLC."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"554","DOI":"10.1016\/j.lwt.2005.03.004","article-title":"Characterization of the pectic polysaccharides from pumpkin peel","volume":"39","author":"Jun","year":"2006","journal-title":"LWT Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100067","DOI":"10.1016\/j.focha.2022.100067","article-title":"A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits","volume":"1","author":"Hussain","year":"2022","journal-title":"Food Chem. Adv."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"e15542","DOI":"10.1111\/jfpp.15542","article-title":"Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)","volume":"45","author":"Hussain","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_5","first-page":"137","article-title":"Studies on Chemical Composition of Some Egyptian and Chinese pumpkin (Cucurbita maxima) Seed Varieties","volume":"2","author":"Hasanin","year":"2015","journal-title":"J. Plant Sci. Res."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"862","DOI":"10.1016\/j.foodres.2011.03.016","article-title":"The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines","volume":"44","author":"Adams","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"3212","DOI":"10.3390\/molecules24183212","article-title":"The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars","volume":"24","year":"2019","journal-title":"Molecules"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1002\/jsfa.1674","article-title":"Influence of cultivar, storage and cooking on the mechanical properties of winter squash (Cucurbita maxima)","volume":"84","author":"Ratnayake","year":"2004","journal-title":"J. Sci. Food Agric."},{"key":"ref_9","first-page":"2309","article-title":"Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis","volume":"20","author":"Sharma","year":"2013","journal-title":"Int. Food Res. J."},{"key":"ref_10","first-page":"42","article-title":"Antioxidant and Antimicrobial Properties of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders","volume":"11","author":"Hussain","year":"2021","journal-title":"J. Biol. Agric. Healthc."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"682","DOI":"10.1016\/S1734-1140(13)71046-6","article-title":"Cucurmosin induces the apoptosis of human pancreatic cancer CFPAC-1 cells by inactivating the PDGFR-\u03b2 signalling pathway","volume":"65","author":"Xie","year":"2013","journal-title":"Pharm. Rep."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Grumet, R., Katzir, N., and Garcia-Mas, J. (2016). Genetics and Genomics of Cucurbitaceae, Springer International Publishing AG.","DOI":"10.1007\/978-3-319-49332-9"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"117090","DOI":"10.1016\/j.carbpol.2020.117090","article-title":"A novel low-molecular-mass pumpkin polysaccharide: Structural characterization, antioxidant activity, and hypo-glycemic potential","volume":"251","author":"Li","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1524","DOI":"10.1080\/14786410903312991","article-title":"Chemical composition and biological activity of ripe pumpkin fruits (Cucurbita pepo L.) cultivated in Egyptian habitats","volume":"25","author":"Badr","year":"2011","journal-title":"Nat. Prod. Res."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Amin, M.Z., Rity, T.I., Uddin, M.R., Rahman, M.M., and Uddin, M.J. (2020). A comparative assessment of anti-inflammatory, anti-oxidant and anti-bacterial activities of hybrid and indigenous varieties of pumpkin (Cucurbita maxima Linn.) seed oil. Biocatal. Agric. Biotechnol., 28.","DOI":"10.1016\/j.bcab.2020.101767"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"105894","DOI":"10.1016\/j.foodhyd.2020.105894","article-title":"Relations between digestibility and structures of pumpkin starches and pectins","volume":"106","author":"Bai","year":"2020","journal-title":"Food Hydr."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"184","DOI":"10.1016\/j.jfda.2013.05.009","article-title":"Studies on the extraction of pumpkin components and their biological effects on blood glucose of diabetic mice","volume":"21","author":"Jin","year":"2013","journal-title":"J. Food Drug Anal."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Ghendov-Mosanu, A., Cristea, E., Patras, A., Sturza, R., and Niculaua, M. (2020). Rose hips, a valuable source of antioxidants to improve gingerbread characteristics. Molecules, 25.","DOI":"10.3390\/molecules25235659"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Popescu, L., Cesco, T., Gurev, A., Ghendov-Mosanu, A., Sturza, R., and Tarna, R. (2022). Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt. Foods, 11.","DOI":"10.3390\/foods11223565"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1111\/ijfs.14270","article-title":"Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders\u2014Effect of drying temperature and sample structure","volume":"55","author":"Bochnak","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_21","first-page":"1327","article-title":"Antioxidant, antibacterial and antiproliferative activities of pumpkin (cucurbit) peel and puree extracts\u2014An in vitro study","volume":"30","author":"Asif","year":"2017","journal-title":"Pak. J. Pharm. Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"3920","DOI":"10.1007\/s13197-020-04590-4","article-title":"Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours","volume":"57","author":"Bemfeito","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_23","first-page":"99","article-title":"Fibre from Pumpkin (Cucurbita pepo L.) Seeds and Rinds: Physico-chemical Properties, Antioxidant Capacity and Application as Bakery Product Ingredients","volume":"19","author":"Nyam","year":"2013","journal-title":"Malays. J. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"E25","DOI":"10.1208\/ps050325","article-title":"Nutraceutical\u2014Definition and introduction","volume":"5","author":"Kalra","year":"2003","journal-title":"AAPS PharmSci"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"21","DOI":"10.4162\/nrp.2012.6.1.21","article-title":"Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts","volume":"6","author":"Kim","year":"2012","journal-title":"Nutr. Res. Pract."},{"key":"ref_26","first-page":"1487","article-title":"New concepts in nutraceuticals as alternative for pharmaceuticals","volume":"5","author":"Nasri","year":"2014","journal-title":"Int. J. Prev. Med."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2","DOI":"10.4103\/IJFNS.IJFNS_2_20","article-title":"Pumpkin powder (Cucurbita maxima)-supplemented string hoppers as a functional food","volume":"9","author":"Malkanthi","year":"2020","journal-title":"Int. J. Food Nutr. Sci."},{"key":"ref_28","first-page":"32","article-title":"Effect of Dried Pumpkin Pulp and Seed Powder on Physical, Chemical and Sensory Properties of Biscuits","volume":"7","author":"Malkanthi","year":"2018","journal-title":"Int. J. Sci. Res."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"4362094","DOI":"10.1155\/2023\/4362094","article-title":"Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders","volume":"2023","author":"Hussain","year":"2023","journal-title":"J. Food Qual."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1007\/s13197-015-2002-1","article-title":"Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran","volume":"53","author":"Loypimai","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_31","unstructured":"AOAC (2012). Official Methods of Analysis, Association of Offical Analytical Chemists. [19th ed.]."},{"key":"ref_32","unstructured":"Ranganna, S. (2009). Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata Mc-Graw Hill Publishing Company Ltd."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2171","DOI":"10.22271\/tpi.2023.v12.i5aa.20183","article-title":"A study on physical and chemical characteristics of pumpkin (Cucurbita sp.) flesh","volume":"12","author":"Shajan","year":"2023","journal-title":"J. Pharm. Innov."},{"key":"ref_34","unstructured":"Waterman, P.G., and Mole, S. (1994). Analysis of Phenolic Plant Metabolites, Ecological Methods and Concepts, Wiley-Blackwell."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/S0308-8146(98)00102-2","article-title":"The determination of flavonoids contents in mulberry and their scavenging effects on superoxide radicals","volume":"64","author":"Jia","year":"1999","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1272","DOI":"10.3390\/molecules25061272","article-title":"Potential application of Hippophae rhamnoides in wheat bread production","volume":"25","author":"Cristea","year":"2020","journal-title":"Molecules"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"ref_38","unstructured":"Pintea, A., Andrei, S., Bele, C., and Rugina, D. (2015). Chemistry and Biochemistry\u2014Practical Work, Academic Press. (In Romanian)."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.foodchem.2018.02.141","article-title":"Simple and rapid silver nanoparticles based antioxidant capacity assays: Reactivity study for phenolic compounds","volume":"256","author":"Scroccarello","year":"2018","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"104","DOI":"10.4103\/2231-4040.82956","article-title":"Antibacterial and antifungal activities from leaf extracts of Cassia fistula L.: An ethnomedicinal plant","volume":"2","author":"Bhalodia","year":"2011","journal-title":"J. Adv. Pharm. Technol. Res."},{"key":"ref_41","first-page":"1124","article-title":"Comparative studies on antimicrobial activity of Artemisia sieversiana Ehrhart. Ex. Willd. and Origanum vuigare L.","volume":"2","author":"Nisha","year":"2010","journal-title":"Int. J. PharmTech Res."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.ijfoodmicro.2011.04.028","article-title":"Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat","volume":"148","author":"Trigui","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.indcrop.2012.04.011","article-title":"Chemical composition and evaluation of antioxidant and antimicrobial activities of Tunisian Thymelaea hirsuta with special reference to its mode of action","volume":"41","author":"Trigui","year":"2013","journal-title":"Ind. Crop Prod."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1449","DOI":"10.1016\/j.foodchem.2006.10.061","article-title":"Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp","volume":"103","author":"Gulluce","year":"2007","journal-title":"longifolia. Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.foodcont.2013.06.056","article-title":"Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)","volume":"35","author":"Diao","year":"2014","journal-title":"Food Control"},{"key":"ref_46","first-page":"880","article-title":"In vitro antifungal activity of Satureja khuzestanica Jamzad against Cryptococcus neoformans","volume":"26","author":"Zarrin","year":"2010","journal-title":"J. Med. Sci. Res."},{"key":"ref_47","unstructured":"(2023, July 28). Overview of Texture Profile Analysis. Available online: https:\/\/texturetechnologies.com\/resources\/texture-profile-analysis#tpa-measurements."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1094\/CCHEM-01-10-0012","article-title":"Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality","volume":"87","author":"Wan","year":"2010","journal-title":"Cereal Chem."},{"key":"ref_49","unstructured":"(2017). Sensory Analysis\u2014Methodology\u2014General Guidance (Standard No. ISO 6658:2017)."},{"key":"ref_50","unstructured":"(2007). General Guidance for the Design of Test Rooms (Standard No. ISO 8589)."},{"key":"ref_51","unstructured":"American Association of Cereal Chemistry (AACC) (2021). American Association of Cereal Chemistry Approved Methods, American Association of Cereal Chemistry (AACC). [10th ed.]."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1590\/1678-457x.31716","article-title":"Correlation between Water Activity and Moisture Content of Turkish Flower and Pine Honeys","volume":"38","author":"Serin","year":"2018","journal-title":"Food Sci. Technol."},{"key":"ref_53","first-page":"89","article-title":"Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends","volume":"4","author":"Adubofuor","year":"2016","journal-title":"Am. J. Food Sci. Technol."},{"key":"ref_54","first-page":"123","article-title":"Physico-Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour","volume":"14","author":"See","year":"2007","journal-title":"ASEAN Food J."},{"key":"ref_55","unstructured":"El-Demery, M.E. (2001, January 13\u201314). Evaluation of Physico-Chemical Properties of Toast Breads Fortified with Pumpkin (Cucurbita moschata) flour. Proceedings of the 6th Arab and 3rd International Annual Scientific Conference, Mansoura, Egypt."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Fedha, M.S., Mwasaru, M.A., Njoroge, C.K., Ojijo, N.O., and Ouma, G.O. (2010). Effect of drying on selected proximate composition of fresh and processed fruits and seeds of two pumpkin species. Agric. Biol. J. N. Am., 1.","DOI":"10.5251\/abjna.2010.1.6.1299.1302"},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Fellows, P. (2000). Food Processing Technology: Principle and Practice, Woodhood Publishing Limited.","DOI":"10.1201\/NOE0849308871"},{"key":"ref_58","unstructured":"(2023, June 21). Classification of Food on Basis of Acidity. Available online: https:\/\/foodtechnotes.com\/2020\/10\/27\/classification-of-food-on-basis-of-acidity\/."},{"key":"ref_59","unstructured":"US Food and Drugs Authority CFSAN (2007). Approximate pH of Foods and Food Products\u2014Acidified and Low-Acid Canned Foods Report, Center for Food Safety and Applied Nutrition."},{"key":"ref_60","unstructured":"Smith, D.S., Cash, J.N., Nip, W.-K., and Hui, W.H. (1997). Processing Vegetables Science and Technology, Technomic Publishing AG."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"946","DOI":"10.3923\/pjn.2012.946.956","article-title":"Nutritional Variation in Fruits and Seeds of Pumpkins (Cucurbita spp.) Accessions from Nigeria","volume":"11","author":"Nwofia","year":"2012","journal-title":"Pak. J. Nutr."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1111\/j.1745-4557.1990.tb00004.x","article-title":"Sources of variation in the nutrient content of agricultural commodities from the farm to the consumer","volume":"13","author":"Shewfelt","year":"1990","journal-title":"J. Food Qual."},{"key":"ref_63","first-page":"1","article-title":"Effect of Pumpkin Powder on Physico-chemical Properties of Cake","volume":"5","author":"Jesmin","year":"2016","journal-title":"Res. J. Biol. Sci."},{"key":"ref_64","first-page":"309","article-title":"Effects of moisture and temperature on microbiological and sensory properties of wheat flour and corn meal during storage","volume":"58","author":"Bothast","year":"1981","journal-title":"Cereal Chem."},{"key":"ref_65","first-page":"167","article-title":"Preparation of pumpkin powder and pumpkin seed kernel powder for supplementation in weaning mix and cookies","volume":"6","author":"Dhiman","year":"2018","journal-title":"Int. J. Chem. Stud."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1016\/S0268-005X(98)00024-1","article-title":"Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: Possible role of acetylated pectin in stabilising gas-cell structure","volume":"12","author":"Ptitchkina","year":"1998","journal-title":"Food Hydrocoll."},{"key":"ref_67","first-page":"4","article-title":"Study on physico-chemical characteristics of pumpkin blended cake","volume":"4","author":"Bhat","year":"2013","journal-title":"J. Food Process. Technol."},{"key":"ref_68","first-page":"13","article-title":"Physico-chemical composition and functional properties of blended flour obtained from lentil, pumpkin and barley for development of extrudates","volume":"9","author":"Jabeen","year":"2018","journal-title":"J. Food Process. Technol."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"160","DOI":"10.3390\/foods2020160","article-title":"The development of expanded snack product made from pumpkin flour-corn grits: Effect of extrusion conditions and formulations on physical characteristics and microstructure","volume":"2","author":"Nor","year":"2013","journal-title":"Foods"},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Rodriguez-Amaya, D.B. (2015). Food Carotenoids: Chemistry, Biology and Technology, Wiley-Blackwell. [1st ed.].","DOI":"10.1002\/9781118864364"},{"key":"ref_71","first-page":"1061","article-title":"Effect of Drying Conditions on Antioxidant Properties of Rosehip Fruits (Rosa canina sp.)","volume":"21","author":"Koca","year":"2009","journal-title":"Asian J. Chem."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Kulczy\u0144ski, B., Gramza-Micha \u0142owska, A., and Kr\u00f3lczyk, J.B. (2020). Optimization of extraction conditions for the antioxidant potential of different pumpkin varieties (Cucurbita maxima). Sustainability, 12.","DOI":"10.3390\/su12041305"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"11864","DOI":"10.3390\/molecules171011864","article-title":"Pumpkin (Cucurbita moschata) fruit extract improves physical fatigue and exercise performance in mice","volume":"17","author":"Wang","year":"2012","journal-title":"Molecules"},{"key":"ref_74","first-page":"51","article-title":"Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with Japanese quince, cornelian cherry, strawberry and apples","volume":"10","author":"Biesiada","year":"2011","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_75","first-page":"185","article-title":"Biochemical composition of some local pumpkin population","volume":"10","author":"Dinu","year":"2016","journal-title":"Agric. Agric. Sci. Procedia"},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Nin\u010devi\u0107 Grassino, A., Rimac Brn\u010di\u0107, S., Badanjak Sabolovi\u0107, M., \u0160ic \u017dlabur, J., Marovi\u0107, R., and Brn\u010di\u0107, M. (2023). Carotenoid Content and Profiles of Pumpkin Products and By-Products. Molecules, 28.","DOI":"10.3390\/molecules28020858"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"633","DOI":"10.1006\/jfca.2002.1052","article-title":"Carotenoid content in different varieties of pumpkins","volume":"15","author":"Murkovic","year":"2002","journal-title":"J. Food Compos. Anal."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1016\/j.foodres.2011.07.040","article-title":"Total carotenoid content, \u03b1-carotene and \u03b2-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study","volume":"47","author":"Pacheco","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_79","first-page":"43","article-title":"The study of antioxidant and antibacterial properties of skin, seeds and leaves of the Sri Lankan variety of pumpkin","volume":"8","author":"Dissanayake","year":"2018","journal-title":"OSR J. Pharm."},{"key":"ref_80","first-page":"488","article-title":"Antioxidant, antimicrobial and SPF protective activity of Cucurbita moschata, Cucurbita reticulata and Clitoria ternatea","volume":"4","author":"Tyan","year":"2018","journal-title":"Rapp. Pharm."},{"key":"ref_81","first-page":"145","article-title":"Phytochemical screening and antibacterial activity of Cucurbita pepo (Pumpkin) against Staphylococcus aureus and Salmonella typhi","volume":"4","author":"Chonoko","year":"2011","journal-title":"Bayero J. Pure Appl. Sci."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1002\/food.200390058","article-title":"Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes","volume":"47","author":"Seyhun","year":"2003","journal-title":"Nahrung"},{"key":"ref_83","doi-asserted-by":"crossref","unstructured":"Cauvin, S., and Young, L. (2006). Baked Products: Science, Technology and Practice, Acribia, S.A.. (In Spanish).","DOI":"10.1002\/9780470995907"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1002\/jsfa.5774","article-title":"White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits","volume":"93","author":"Bajerska","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"S1811","DOI":"10.1111\/1750-3841.12554","article-title":"Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods","volume":"79","author":"Walker","year":"2014","journal-title":"J. Food Sci."},{"key":"ref_86","first-page":"1","article-title":"Potato flour incorporation in biscuit manufacture","volume":"58","author":"Misra","year":"2003","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_87","doi-asserted-by":"crossref","unstructured":"Dziki, D., Lisiecka, K., Gawlik-Dziki, U., R\u00f3\u017cy\u0142o, R., Krajewska, A., and Cacak-Pietrzak, G. (2022). Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties. Appl. Sci., 12.","DOI":"10.3390\/app122412512"},{"key":"ref_88","first-page":"975","article-title":"Development and quality evaluation of pumpkin powder fortified cookies","volume":"3","author":"Kumar","year":"2015","journal-title":"Int. J. Innov. Res. Technol. Sci. Eng."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"1839","DOI":"10.1007\/s13197-020-04695-w","article-title":"Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.)","volume":"58","author":"Asadi","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_90","doi-asserted-by":"crossref","unstructured":"Smith, P.G. (2007). Applications of Fluidization to Food Processing, Blackwell Science Ltd.","DOI":"10.1002\/9780470995426"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1007\/s11694-017-9486-5","article-title":"Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads","volume":"11","author":"Kashmir","year":"2017","journal-title":"J. Food Meas. Charact."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1094\/CCHEM.2002.79.4.593","article-title":"Enhancing \u03b2-carotene content in Asian noodles by adding pumpkin powder","volume":"79","author":"Lee","year":"2002","journal-title":"Cereal Chem."},{"key":"ref_93","first-page":"745","article-title":"Physical and sensory qualities of composite wheat-Pumpkin Powderbread with addition of hydrocolloids","volume":"22","author":"Wongsagonsup","year":"2015","journal-title":"Int. Food Res. J."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"3432","DOI":"10.1016\/j.sjbs.2022.02.040","article-title":"Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread","volume":"29","author":"Aljahani","year":"2022","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"1269","DOI":"10.15414\/jmbfs.2017.6.6.1269-1271","article-title":"The effect of added Pumpkin Powderon sensory and textural quality of rice bread","volume":"6","author":"Dabash","year":"2017","journal-title":"J. Microbiol. Biotech. Food Sci."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"1526","DOI":"10.3390\/foods11101526","article-title":"Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef","volume":"11","author":"Bulgaru","year":"2022","journal-title":"Foods"},{"key":"ref_97","first-page":"21","article-title":"Development of the recipe for cookies with pumpkin flour","volume":"2","author":"Liubych","year":"2023","journal-title":"Food Sci. Technol."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"269","DOI":"10.2478\/acs-2013-0040","article-title":"Analysis of the physical-chemical and sensorial properties of Maria type cookies","volume":"6","author":"Pereira","year":"2013","journal-title":"Acta Chim. Slovaca"},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Lo Faro, E., Salerno, T., Montevecchi, G., and Fava, P. (2022). Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies. Foods, 11.","DOI":"10.3390\/foods11152343"},{"key":"ref_100","first-page":"101","article-title":"Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp","volume":"55","author":"Batista","year":"2016","journal-title":"J. Food Nutr. Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/21\/3907\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:11:33Z","timestamp":1760130693000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/21\/3907"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,10,25]]},"references-count":100,"journal-issue":{"issue":"21","published-online":{"date-parts":[[2023,11]]}},"alternative-id":["foods12213907"],"URL":"https:\/\/doi.org\/10.3390\/foods12213907","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,10,25]]}}}