engleski

Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour

Pumpkin seed oil press cake (PSOPC) is a by- product of pumpkin oil production and after cold pressing, a significant amount of oil still remains in press cake. The aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Biscuits were produced from a composite blends of plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40, 40:60, respectively. Shortening addition was gradually reduced depending on the PSOPC flour addition. Biscuit baking quality was determined by width, thickness, spread factor, volume and textural properties. Computer vision was used to evaluate biscuit colour and sensory evaluation was conducted for colour, taste, texture and overall impression. Results showed that PSOPC flour addition decreases biscuit diameter, height and volume and also causes softer texture of biscuits. PSOPC flour contributes to greenish colour of biscuits and pleasant taste of roasted pumpkin seed as stated by the sensory panellists. PSOPC flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour and shortening, even in quantities up to 60%, without significant deterioration of technological quality of biscuits.

short dough biscuits ; pumpkin seed oil press cake ; by-product utilization ; shortening replacement ; composite flour ; biscuit quality

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