Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods

Abstract

This study aimed to analyze the mineral profiles, physicochemical and sensory properties of pumpkin dough chips (PDC), made from pumpkin pulp (Cucurbita moschata) and a combination of hazelnut and grain meals fried by oven (OF), microwave (CMWF) and deep frying (DF). The experiment was established by 36 samples, including formulations (F = 4), frying techniques (FT = 3) and replications (R = 3). The effect of F, FT and F x FT factors on the moisture, ash, protein, oil, hydroxymethylfurfural, phenolics, DPPH-RSA, TEAC, beta-carotene, Hunter L*, a*, b*, browning index, hardness, fracturability and minerals of PDC were found significant statistically (P < 0.05). As a result of ICP-MS analysis of PDCs, K, Na, Ca, Mg, and Si minerals were higher than other minerals. While the OF chips had most appreciated, panellists found the DF chips oily. Also, there was a harmony between the pumpkin in the PDC and the cereal flours and hazelnuts.