Publication: The physicochemical, nutritional, and sensory properties of cookies made with pumpkin flour
| dc.contributor.author | Seng, Gan Yong | |
| dc.date.accessioned | 2026-01-08T05:13:34Z | |
| dc.date.available | 2026-01-08T05:13:34Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Dietary habits play a crucial role in overall health, yet limited research has explored the impact of nutrient-dense cookies on consumer preferences. This study examined the use of pumpkin flour as a fat replacer to enhance the nutritional value of cookies while reducing their fat content. Pumpkin flour was produced in-house and incorporated into cookie formulations at substitution levels of 10%, 15%, 20%, and a control group. The cookies were analyzed for physicochemical properties, nutritional composition, and sensory attributes through panel evaluations. Substituting butter with pumpkin flour at a 20% level resulted in cookies with the highest carbohydrate content (70.42%) and ash content (1.07%), while maintaining similar protein levels, highlighting its potential to improve nutritional value. A 10% substitution level had minimal effects on aroma, taste, and overall acceptability, closely resembling standard cookies with slight differences in hardness, color, and appearance, making it a well-received option. Additionally, partially replacing butter with pumpkin flour significantly reduced the fat content of cookies, with levels decreasing from 37.0% in the control group to 29.7%, 28.25%, and 25.62% in the experimental groups (p < 0.05), underscoring its effectiveness as a fat-lowering alternative in baked products. Pumpkin flour's naturally high carbohydrate and fiber content contributed to increased moisture, ash, and carbohydrate levels, further demonstrating its effectiveness as a fat replacer. In conclusion, pumpkin flour can be effectively incorporated into cookies as a fat replacer, enhancing their nutritional profile without compromising sensory acceptability. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/23380 | |
| dc.language.iso | en | |
| dc.title | The physicochemical, nutritional, and sensory properties of cookies made with pumpkin flour | |
| dc.type | Resource Types::text::thesis::bachelor thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |