I further authorize CVASU to reproduce the thesis in whole or in part by photocopying or otherwise, at the request of other institutions or individuals, for the purpose of scientific research. I would like to offer this endeavor and my gratitude to the 'Almighty Allah' for the wisdom he has blessed me with, the strength, the peace of mind and the good health to complete the thesis for the degree of Masters of Science (MS) in Applied Human Nutrition and dietetics. I would like to express my special gratitude and heartfelt appreciation to my honorable supervisor, Mohammad Mozibul Haque, Assistant Professor, Department of Applied Food Sciences and Nutrition, Faculty of Food Sciences and Technology, CVASU, for his guidance and constant supervision, as well as for providing the necessary information about this research.
I deeply thank the director and technical officers associated with this research work at the Department of Applied Food Science and Nutrition, Department of Fisheries and Post-Harvest Technology, Department of Animal Science and Nutrition, Department of Physiology, Biochemistry and Pharmacology, Department of Applied Chemistry and Chemical Technology, Department of Food Processing and Technology, CVASU for their kind help and cooperation throughout my research period in carrying out the research activities precisely in these laboratories. Last but not least, there is great recognition for the cooperation and help from family and friends, their cheerfulness and inspiration during the study. Due to the nutritional value of pumpkin seed flour, chips were prepared with three different substituted levels of pumpkin seed flour in all-purpose flour (Sample B=5%, Sample C=10% and Sample D=15%) were compared with control (Sample A=0% pumpkin seed flour).
This replacement level was based on pumpkin seeds as excess seed flour will make chips less crunchy due to low gluten amount of seed flour.
Introduction
2 | P a g e anti-diabetic, antifungal, antibacterial, anti-inflammation and antioxidant effects are inherited in pumpkin seeds (Nkosi et al., 2006). The primary source of vitamin A is carotenoids, and vitamin A deficiency is still common in many developing countries (Dhiman et al., 2009). Fats and oils have great nutritional value and are widely used in food (Habib et al., 2015).
Due to the favorable fatty acid composition and the variety of elements, the seed oils have a high nutritional value and beneficial effects on the human organism (Kulaitiene et al., 2018). Pumpkin seed flour can be used to strengthen chips, cookies, bread, biscuits, crackers, sauces, etc. To formulate baked tortilla chips with pumpkin seed flour and to determine the nutritional value of chips.
To determine the proximate components, vitamin A, mineral content and antioxidant activity of pumpkin seed flour.
Review of Literature
- History of snack food
- History of tortilla chips
- Pumpkin – general aspects
- Constituents of pumpkin seeds
- Vitamin A content in pumpkin seeds
- Chemical properties of pumpkin seed oil
- Saponification value of pumpkin seed oil
- Iodine value of pumpkin seed oil
- Antioxidant activity of pumpkin seed
- Use and application of pumpkin seeds by-products: Flour
- Pumpkin seed in tortilla chips
- Evaluating quality of tortilla chips
In vitro protein digestibility of bread was improved with added pumpkin seed protein (Ceclu et al., 2020). Cucurbita maxima seeds are mainly characterized by a high concentration of fatty acids and proteins (Stevenson et al., 2007). Pumpkin seeds are full of minerals that fight diseases like arthritis, inflammatory diseases and glandular carcinoma (Maheshwari et al., 2015).
Pumpkin seeds and flesh are both good sources of protein, minerals, vitamins and antioxidants (β-carotene and tocopherols) (Kim et al., 2012). The fatty acid content is up to 50% of the total weight of Cucurbita maxima seed, with a high proportion of short chain unsaturated fatty acids (Amoo et al., 2004). The Japanese reported that an increased consumption of pumpkin seed oil provides vitamin E (tocopherol) in their daily diet (Dar et al., 2017).
Production of antioxidants can occur within the body and naturally in various foods (Alam et al., 2020).
Materials and Methods
- Study period and study area
- Collection of samples and preparation of pumpkin seed flour
- Preparation of baked tortilla chips supplemented with pumpkin seed flour
- Proximate composition analysis
- Mineral analysis
- Determination of Sodium (Na + )
- Determination of Calcium (Ca ++ )
- Determination of Potassium (K + )
- Determination of Magnesium (Mg)
- Determination of Phosphorus (P)
- Determination of Iron (Fe)
- Determination of Chloride (Cl - )
- Determination of Zinc
- Vitamin A determination
- Antioxidant capacity determination
- Determination of chemical properties of oil
- Saponification value determination
- Iodine value determination
- Sensory evaluation of Baked Tortilla Chips
- Statistical analysis
The moisture content of the sample was determined using the standard AOAC (Association of Official Analytical Chemists) method. The intensity of the resulting color is inversely proportional to the concentration of sodium in the sample. To prepare a reagent blank solution, 25 µL of distilled water and 1 ml of the working reagent were added to the cuvette.
To prepare the blank solution, 1 ml of potassium reagent and 0.02 ml of deionized water are added to the cuvette with a pipette. The intensity of the chromophore formed is proportional to the concentration of magnesium in the sample. The intensity of the color formed is proportional to the concentration of iron in the sample.
To prepare the blank solution, 1 ml of reagent was added to the cuvette using a pipette. The intensity of the color formed is directly proportional to the amount of chloride present in the sample. The intensity of the complex formed is directly proportional to the amount of zinc present in the sample.
To prepare the blank solution, 1 ml of working reagent, 0.05 ml of distilled water were added to the cuvette with a pipette. To prepare the sample solution, 2 ml of the sample extract (S3) prepared in the carotene determination was taken and the contents of the sample cuvette were evaporated to dryness in a 50°C water bath. To prepare the blank solution, 100 µl of reagent S4 and 1 ml of reagent S5 were pipetted into the cuvette.
Antioxidant capacity of the extracts was determined by the method described by (Azlim et al., 2010) with slight modification. The excess alkali was determined while the solution was kept warm by titration with the 0.5 N HCl solution using 0.5 ml of the chosen indicator.
Results
- Proximate composition of pumpkin seed flour
- Mineral and Vitamin A composition of pumpkin seed flour
- Chemical properties of pumpkin seed oil
- Antioxidant activity of pumpkin seed flour
- Nutritional composition of Baked Tortilla Chips supplemented with pumpkin
- Energy content of Baked Tortilla Chips supplemented with seed flour
- Vitamin A content in Baked Tortilla Chips supplemented with seed flour
- Sensory evaluation of Baked Tortilla Chips
The high iodine number indicates that the oil has a high level of unsaturated fatty acids, which increases the nutritional value of the food products in which it is used. The average values for chemical properties, saponification value and iodine value are shown in Table 4.2. The nutritional value of fried tortilla chips is shown in Table 4.4, almost all samples are significantly different.
The presence of different superscripts along a row indicates a significant difference, and the same superscripts are not significantly different at P<0.05. Sample A (control) had the lowest value, with sample D having the highest value, which was supplemented with 15% seed meal. The presence of different superscripts along a row indicates a significant difference, and the same superscripts are not significantly different at P<0.05.
Discussions
- Proximate composition of pumpkin seed flour
- Mineral and Vitamin A content of pumpkin seed flour
- Chemical properties of pumpkin seed oil
- Antioxidant capacity of pumpkin seed
- Sensory evaluation of Baked Tortilla Chips
Pumpkin seeds can be useful for enriching food or bakery products due to their mineral concentration. Pumpkin oil is greenish-brown in color with a nutty taste, liquid at room temperature and even in the refrigerator. This value indicated that pumpkin oil has fatty acids with a higher number of carbon atoms compared to coconut oil and palm kernel oil (Nichols and Sanderson, 2003).
The present result also indicates that pumpkin seed oil contains a high proportion of higher chain fatty acids. From the result of antioxidant capacity mg TE/100gm, pumpkin seeds are a good source of antioxidant compounds. This suggests that baked tortilla chips made with pumpkin seed flour are a better source of minerals.
The energy content of pumpkin seed flour chips (sample B to sample D) ranged from 364.07% to 390.73%, suggesting that these chips are a good source of energy to meet daily needs. Thus, it was found that the addition of pumpkin seed flour significantly increased the level of vitamin A in baked chips. The use of pumpkin seed flour in different proportions for the production of chips was sensory evaluated and then compared with a control chip containing 0% pumpkin seed flour (sample A).
Supplementation of chips with different ratios of pumpkin seed flour significantly affected the sensory properties of produced chips. Sensory evaluation results indicated that the increase in the supplementation ratio up to 15% of pumpkin seed flour significantly increased the acceptance of the appearance of the chips as the color gradually improved. In the case of saltiness, crispness and hardness, sample D supplemented with 15% pumpkin seed flour had the highest score than sample B and sample C, whereas the control had the lowest score.
The highest score for overall acceptability was recorded by sample D which contained 15% pumpkin seed flour and samples supplemented with 5% and 10%. The findings showed that an increase in pumpkin seed flour in the formulation improved the overall acceptability of the chips to the panelists.
Conclusion
Recommendations and Future Perspectives
Studies of selected physicochemical properties of pumpkin seed oil (Telfairia occidentalis Hook F.) and tropical almond seed oil (Terminalia catappia L.). Protective effect of pumpkin seed extract on sperm characteristics, biochemical parameters and epididymal histology in adult male rats treated with cyclophosphamide. Total phenolic content and primary antioxidant activity of methanolic and ethanolic extracts of aromatic plant leaves.
Pumpkin seed oil (Cucurbita pepo L.): evaluation of its functional properties in wound healing in rats. A biological study on the effect of pumpkin seeds and zinc on the reproductive potential of male rats. Comparison of the antioxidant activities of two types of pumpkin extracts (Cucurbita moschata and Cucurbita maxima).
The chemical composition of the seeds of Iranian pumpkin cultivars and physicochemical characteristics of the oil extract. Development, physicochemical and sensory properties of cookies supplemented with pumpkin seeds to combat child malnutrition in Pakistan. Comparison of the chemical compositions and nutritional values of different species and parts of pumpkin (Cucurbitaceae).
Production and evaluation of the quality of instant drink from sorrel (tooth) produced by infusion, dehydration and reduction methods. Antioxidant effects of pumpkin seed (Cucurbita pepo) protein isolate in low-level CCl4-induced liver injury. Phytotherapy Research: An International Journal Dedicated to the Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 20(11), pp.382-386.
Fortification of baked and fried tortilla chips with mechanically extruded soybean meal (Doctoral dissertation, Texas A & M University). 40 | Side report of the Panel on Micronutrients, Subcommittee on Upper Reference Levels for Nutrients and Interpretation and Use of Dietary Reference Intakes and the Standing Committee on Scientific Evaluation of Dietary Reference Intakes Food and Nutrition Board Institute of Medicine. Evaluation of the potential of squash gourd by-products (seeds and peel) as sources of antioxidants and bioactive compounds.
Changes in the chemical composition of pumpkin seeds during the ripening process for the production of pumpkin seed oil (Part 2: . volatile compounds).
