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Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author NETREBA, Natalia
dc.contributor.author BALAN, Greta
dc.contributor.author COJOCARI, Daniela
dc.contributor.author BOESTEAN, Olga
dc.contributor.author BULGARU, Viorica
dc.contributor.author GUREV, Angela
dc.contributor.author POPESCU, Liliana
dc.contributor.author DESEATNICOVA, Olga
dc.contributor.author RESITCA, Vladislav
dc.contributor.author SOCACIU, Carmen
dc.contributor.author PINTEA, Adela
dc.contributor.author SANIKIDZE, Tamar
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-03-26T10:54:24Z
dc.date.available 2024-03-26T10:54:24Z
dc.date.issued 2023
dc.identifier.citation GHENDOV-MOSANU, Aliona, NETREBA, Natalia, … COJOCARI, Daniela.. et al. Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. In: Foods, 2023, 12, 3907. ISSN 2304-8158. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri https://doi.org/10.3390/foods12213907
dc.identifier.uri http://repository.utm.md/handle/5014/26662
dc.description Acces full text - https://doi.org/10.3390/foods12213907 en_US
dc.description.abstract 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 ± 2 oC, 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 5–20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15–20% YPP contributed to improved consistency due to the formation of complexes between starch and protein. en_US
dc.language.iso en en_US
dc.publisher MDPI, Basel, Switzerland en_US
dc.relation.ispartofseries Foods;2023, 12, 3907
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject Cucurbita moschata en_US
dc.subject shortbread cookies en_US
dc.subject biologically active compounds en_US
dc.subject antioxidant activity en_US
dc.subject antimicrobial activity en_US
dc.title Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies en_US
dc.type Article en_US


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