Enhancing quality and functionality of cookies with Saudi pumpkin peel powder

Abstract

In this study, we aimed to enhance the nutritional and bioactive properties of cookies by utilizing pumpkin peel powder (PPP), a readily available plant waste in Saudi Arabia. Different levels of PPP (0%, 5%, 10%, 15%, and 20%) were used as a substitute for wheat flour in the cookie formulation. The effects on amylograph parameters, physicochemical characteristics, antioxidant properties, color, texture, and sensory attributes were evaluated. PPP exhibited higher levels of lipids (4.90%), ash (6.70%), and crude fiber (17.26%), along with increased redness (a* = 3.27) and yellowness (b* = 31.32) compared to wheat flour. Incorporating 5% to 20% PPP significantly increased lipids, ash, and dietary fiber in the cookies. Regarding color, increasing PPP substitution progressively decreased lightness (L* from 72.68 to 54.44) while increasing redness (a* from 0.54 to 5.10). Texture analysis revealed that PPP incorporation reduced cookie hardness from 12.54 N (control) to 9.99 N at 5% PPP and further to lower values, while fracturability increased from 2.87 mm (control) to 10.92 mm at 20% PPP, indicating improved crispness. The spread factor decreased with higher PPP levels, from 12.65 (control) to 9.98 (20% PPP). The inclusion of PPP improved the antioxidant activity and phenolic content of the cookies, attributed to its scavenging ability (26.95%) and high total phenolic content (10.91 mg GAE/g). Sensory evaluation showed no significant difference between the control cookies and those with 5% and 10% PPP across all attributes. Cookies containing 20% PPP received an overall acceptability score of 6.2 on a 9-point hedonic scale, corresponding to "like slightly," indicating that they were acceptable to panelists, albeit with lower scores for texture, taste, and aroma compared to lower substitution levels. In conclusion, adding up to 20% PPP to cookies is sensorially acceptable and enhances their nutritional value, antioxidant activity, and textural properties, with 5–10% substitution providing the best overall consumer acceptance.

Keywords

pumpkin peel / amylograph phytochemicals / acceptability / texture / antioxidant / cookies

References

[1] Ezzat SM, Adel R, Abdel-Sattar E (2022) Pumpkin bio-wastes as source of functional ingredients. In: Ramadan MF, Farag MA (eds.), Mediterranean Fruits Bio-Wastes: Chemistry, Functionality and Technological Applications, Springer, 667-696. https://doi.org/10.1007/978-3-030-84436-3_29

[2] Monteiro B (2009) Nutritional value of conventional and unconventional parts of fruits and vegetables: Dissertation, Paulista State University.

[3] Sharma A, Sogi DS (2022) Optimization of enzyme aided pigment extraction from pumpkin (Cucurbita maxima Duch) using response surface methodology. J Food Meas Charact 16: 1184-1194. https://doi.org/10.1007/s11694-021-01246-5

[4] Noh NANM, Karim L, Omar SR (2022) Value-added products from pumpkin wastes: A review. Malays J Sci Health Technol 8: 77-84. https://doi.org/10.33102/mjosht.v8i1.231

[5] Hussain A, Kausar T, Din A, et al. (2021) Antioxidant and antimicrobial properties of pumpkin (Cucurbita maxima) peel, flesh and seeds powders. J Biol, Agric Healthcare 11: 42-51.

[6] Dar AH, Sofi S, Rafiq S (2017) Pumpkin the functional and therapeutic ingredient: A review. Int J Food Sci Nutr 2: 165-170.

[7] Hussain A, Kausar T, Aslam J, et al. (2023) Physical and rheological studies of biscuits developed with different replacement levels of pumpkin (Cucurbita Maxima) Peel, flesh, and seed powders. J Food Qual 2023: 4362094. https://doi.org/10.1155/2023/4362094

[8] Fathonah S, Rosidah, Sarwi (2014) Nutritional adequacy level of snack toward nutritional status of early childhood. Greener J Epidemiol Public Health 2: 037-044. https://doi.org/10.15580/GJEPH.2014.2.021914118

[9] Moro TMA, Celegatti CM, Pereira APA, et al. (2018) Use of burdock root flour as a prebiotic ingredient in cookies. LWT 90: 540-546. https://doi.org/10.1016/j.lwt.2017.12.059

[10] Ahmed WE, Ragab I, Gadallah MGE, et al. (2024) Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes. Appl Food Res 4: 100412. https://doi.org/10.1016/j.afres.2024.100412

[11] Gadallah MGE, Ragab I, Ahmed WE, et al. (2026) Production and quality evaluation of high fiber functional cupcake using watermelon. Braz J Biol 2026: e299552. https://doi.org/10.1590/1519-6984.299552

[12] Zucco F, Borsuk Y, Arntfield SD (2011) Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Sci Technol 44: 2070-2076. https://doi.org/10.1016/j.lwt.2011.06.007

[13] Asaduzzaman M, Akter MS, Rahman M (2025) Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification. Plos one 20: e0307506. https://doi.org/10.1371/journal.pone.0307506

[14] Hussain A, Kausar T, Aslam J, et al. (2023) Physical and rheological studies of biscuits developed with different replacement levels of pumpkin (Cucurbita maxima) peel, flesh, and seed powders. J Food Qual 2023: 4362094. https://doi.org/10.1155/2023/4362094

[15] Rodríguez-Ambriz S, Islas-Hernández J, Agama-Acevedo E, et al. (2008) Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chem 107: 1515-1521. https://doi.org/10.1016/j.foodchem.2007.10.007

[16] Kaur M, Singh N (2005) Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chem 91: 403-411. https://doi.org/10.1016/j.foodchem.2004.06.015

[17] Robertson JA, de Monredon FD, Dysseler P, et al. (2000) Hydration properties of dietary fibre and resistant starch: A European collaborative study. LWT-Food Sci Technol 33: 72-79. https://doi.org/10.1006/fstl.1999.0595

[18] AACC (2002) Approved Methods of American Association of Cereal Chemists, the American Association of Cereal Chemists. St. Paul, Minnesota, USA.

[19] Ishaque S, Sawate A, Kshirsagar R, et al. (2016) Studies on exploration of Chia (Salvia Hispanica L.) flour and its oil in cookies. Multilogic Sci 6: 128.

[20] AOAC (2007) Official Methods of Analysis, Association of Official Analytical chemists. Gaithersburg, MD, USA.

[21] Bloor SJ (2001) Overview of methods for analysis and identification of flavonoids. Methods Enzymol 335: 3-14. https://doi.org/10.1016/S0076-6879(01)35227-8

[22] Singleton VL, Orthofer R, Lamuela-Raventós RM, et al. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299: 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1

[23] Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0

[24] Ghendov-Mosanu A, Netreba N, Balan G, et al. (2023) Effect of bioactive compounds from pumpkin powder on the quality and textural properties of shortbread cookies. Foods 12: 3907. https://doi.org/10.3390/foods12213907

[25] Pathare PB, Opara UL, Al-Said FA-J (2013) Colour measurement and analysis in fresh and processed foods: A review. Food Bioprocess Technol 6: 36-60. https://doi.org/10.1007/s11947-012-0867-9

[26] Wrolstad RE, Acree TE, Decker EA, et al. (2005) Handbook of food analytical chemistry, volume 1: Water, proteins, enzymes, lipids, and carbohydrates: John Wiley & Sons.

[27] Francis F (1983) Colorimetry of foods. Phys Prop Foods: 105-123.

[28] Molnar D, Rimac Brnčić S, Vujić L, et al. (2015) Characterization of biscuits enriched with black currant and jostaberry powder. Croat J Food Technol, Biotechnol Nutr 10: 31-36.

[29] Hooda S, Jood S (2005) Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem 90: 427-435. https://doi.org/10.1016/j.foodchem.2004.05.006

[30] Gacula Jr MC (2013) Statistical methods in food and consumer research, Elsevier.

[31] Duncan DB (1955) Multiple range and multiple F tests. Biometrics 11: 1-42. https://doi.org/10.2307/3001478

[32] Snedecor GW, Cochran WG (1980) Statistical methods. 7th. Iowa State University, USA, 80-86.

[33] Alqahtania NK (2026) Journal of future foods. J Future Foods 6: 446-459. https://doi.org/10.1016/j.jfutfo.2024.08.015

[34] Niba L, Bokanga M, Jackson F, et al. (2002) Physicochemical properties and starch granular characteristics of flour from variousManihot esculenta (cassava) genotypes. J Food Sci 67: 1701-1705. https://doi.org/10.1111/j.1365-2621.2002.tb08709.x

[35] Aremu M, Olaofe O, Akintayo E, et al. (2008) Foaming, water absorption, emulsification and gelation properties of kersting’s groundnut (Kerstingiella geocarpa) and bambara groundnut (Vigna subterranean) flours as influenced by neutral salts and their concentrations. Pak J Nutr 7: 194-201. https://doi.org/10.3923/pjn.2008.194.201

[36] Nyam K, Lau M, Tan C (2013) Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Malays J Nutr 19: 99-109.

[37] Roongruangsri W, Bronlund J (2016) Effect of air-drying temperature on physico-chemical, powder properties and sorption characteristics of pumpkin powders. Int Food Res J 23: 962-972.

[38] Staichok ACB, Mendonça KRB, dos Santos PGA, et al. (2016) Pumpkin peel flour (Cucurbita máxima L.)-Characterization and technological applicability. J Food Nutr Res 4: 327-333.

[39] Cerniauskiene J, Kulaitiene J, Danilcenko H, et al. (2014) Pumpkin fruit flour as a source for food enrichment in dietary fiber. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 42: 19-23. https://doi.org/10.15835/nbha4219352

[40] Saleh SM, Ali S (2020) Physico-functional properties, nutritional quality, and sensory characteristics of pumpkin peel puree fortified biscuit. Egypt J Food Sci 48: 203-212. https://doi.org/10.21608/ejfs.2020.28771.1052

[41] Imran Pasha IP, Khan QAB, et al. (2013) Rheological and functional properties of pumpkin wheat composite flour. Pak J Food Sci 2013: 100-104.

[42] Burkitt DP, Spiller GA (2001) Dietary fiber: from early hunter-gatherers to the 1990s. CRC Press, New York, New York, USA, 3.

[43] Anurag APG, Sharma S (2022) Formulation of high fiber pumpkin cookies. Ann Hortic 15: 67-75. https://doi.org/10.5958/0976-4623.2022.00009.3

[44] Nguyen VT, Nguyen TTT (2018) Production of high-quality flour and the made biscuits from Pumpkin. Int J Food Sci Nutr 3: 157-166.

[45] Al-Hamed SSA, Omer SM, Ali HM (2022) Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits. South-South Dialogue J 5: 174-189. https://doi.org/10.21608/hgg.2022.329962

[46] Adeola AA, Ohizua ER (2018) Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Sci Nutr 6: 532-540. https://doi.org/10.1002/fsn3.590

[47] Pratyush K, Masih D, Sonkar C (2015) Development and quality evaluation of pumpkin powder fortified cookies. Int J Sci, Eng Technol 3: 1034-1038.

[48] Saewan SA, George SS (2020) Preparation of pumpkin pulp and peel flour and study their impact in the biscuit industry. Journal of Biology, Agriculture and Healthcare 10: 25-33.

[49] Noor Aziah AA, Mohamad Noor AY, Ho LH (2012) Physicochemical and organoleptic properties of cookies incorporated with legume flour. Int Food Res J 19: 1539-1543.

[50] Usha R, Lakshmi M, Ranjani M (2010) Nutritional, sensory and physical analysis of pumpkin flour incorporated into weaning mix. Mal J Nutr 16: 379-387.

[51] El-Demery ME (2011) Evaluation of physico-chemical properties of toast breads fortified with pumpkin (Cucurbita moschata) flour. In: The 6th Arab and 3rd International Annual Scientific Conference on Development of Higher Specific Education Programs in Egypt and the Arab World in the Light of Knowledge Era Requirements, Faculty of Specific Education, Mansoura University, Mansoura, Egypt, 13-14.

[52] Ali S, Singh B, Sharma S (2019) Impact of feed moisture on microstructure, crystallinity, pasting, physico-functional properties and in vitro digestibility of twin-screw extruded corn and potato starches. Plant Foods Human Nutr 74: 474-480. https://doi.org/10.1007/s11130-019-00762-6

[53] Kulkarni A, Joshi D (2013) Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. Int Food Res J 20: 587.

[54] Gebremariam FW, Melaku ET, Sundramurthy VP, et al. (2024) Development of functional cookies form wheat-pumpkin seed based composite flour. Heliyon 10: e24443. https://doi.org/10.1016/j.heliyon.2024.e24443

[55] Kaur M, Sharma S (2018) Development and nutritional evaluation of cake supplemented with pumpkin seed flour. Asian J Dairy Food Res 37: 232-236. https://doi.org/10.18805/ajdfr.DR-1310

[56] Gadallah MG, Ashoush IS (2016) Value addition on nutritional and sensory properties of biscuit using desert truffle (Terfezia claveryi) powder. Food Nutr Sci 7: 1171-1181. https://doi.org/10.4236/fns.2016.712109

[57] Yilmaz Y (2006) Novel uses of catechins in foods. Trends Food Sci Technol 17: 64-71. https://doi.org/10.1016/j.tifs.2005.10.005

[58] See EF, Wan Nadiah WA, Noor Aziah AA (2007) Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. Int Food Res J 14: 123-130.

[59] Chhabra N, Kaur A, Aggarwal P, et al. (2018) Preparation and characterisation of whole pumpkin flour for use in cookies. Agric Res J 55: 542-547. https://doi.org/10.5958/2395-146X.2018.00095.9