Using flour from pumpkin pulp and seeds in bakery products formulations

The purpose of research is to study the effect of flour from pulp and seeds of pumpkin, obtained using infrared radiation, on the organoleptic characteristics of flour products - shortbread cookies and muffins. Tasks: to develop a method for obtaining flour from pumpkin pulp and seeds; to investigate the influence of the amount of flour from the pulp and pumpkin seeds on the organoleptic characteristics and nutritional value of flour products. Practical research was carried out at the Department of Technology and Organization of Food Production FSBEI HE Novosibirsk State Technical University. The objects of study are two types of flour obtained, respectively, from pumpkin pulp and seeds using infrared radiation, as well as samples of flour products - shortbread cookies and muffins - using them. Experiments on drying pumpkin and testing samples of flour products - shortbread cookies and muffins with cheese - were carried out in triplicate. A technological scheme for the production of flour from pumpkin pulp and seeds using infrared radiation was developed and described, which allows more complete use of the initial plant material, while the use of infrared radiation allows the maximum preservation of the properties of fresh pumpkin. Flour was added to product samples in the amount of 5 % flour from pumpkin pulp, 5 % flour from pumpkin seeds and 10 % of one and the other type of flour from the mass of wheat flour. The amount of 5 % flour from pumpkin pulp and 5 % flour from pumpkin seeds was taken as the optimal proportion, since with an increase in the proportion of application, the volume and porosity of product samples decrease. The developed method for the production of flour from pumpkin pulp and seeds will make it possible to more fully use the original pumpkin raw materials and obtain two food ingredients from it to enrich flour products. The simultaneous use of pulp flour and pumpkin seeds improves the organoleptic characteristics of enriched products and is a promising ingredient in terms of increasing nutritional value and imparting functional properties to finished products.