Sažetak In this study, a new application of pumpkin pulp in bread production is shown. The
aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

Apple pomace is a good source of bioactive components. Therefore, the use of dried apple
pomace for the biofortification of wheat bread is highly justified. The aim of this work is to …

Pumpkin pomace obtained from cultivar (Cucurbita moschata Duch) was analyzed for their
chemical composition and functional properties. Pumpkin pomace powder contained more …

Pumpkin pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

Pumpkin pulp and peels were processed into flour after drying each part separately. The two
types of flour were analyzed for their proximate composition and functional properties. Ash …

Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large
amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and …

The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …

The incorporation of various flours from seeds into wheat bread can improve its nutritional
value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food …

Purpose This paper aims to study the use of pumpkin pulp and its by-products in food
formulation. Pumpkins are important and useful in the food industry. However, only the pulp …