Use of Hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake in gluten-free cookies: Nutritional and mineral profile

Abstract

Hull-less pumpkin seed oil press-cake flour), as a by-product and functional ingredient, was incorporated into gluten-free cookies with the aim to improve their nutritional quality. Nutritional characteristics of the cookies were assessed and compared to brown rice and whole-wheat flour cookies. All samples with added pumpkin seed oil presscake flour had much better nutritional qualities than the brown rice and whole-wheat flour cookies in terms of significantly higher micro- and macronutrients, monounsaturated fatty acids and polyunsaturated fatty acids (contents. Both, the monounsaturated fatty acids and the polyunsaturated fatty acids contents were the highest in samples no. 3 (30% of added hull-less pumpkin seed oil presscake flour) and 4 (40% of added hull-less pumpkin seed oil press-cake flour), while the omega-6 essential fatty acid content was much higher in samples with addition of hull-less pumpkin seed oil press-cake flour than in the control sample, whereas it was not detected in whole-wheat cookies. All cookies with added hull-less pumpkin seed oil press-cake flour had significantly lower carbohydrate contents, than the brown rice and whole-wheat flour cookies (9.5-36.8%). Due to addition of hull-less pumpkin seed oil press-cake flour, protein content significantly increased in samples no. 1-4 (10-40% of added PCF). Samples no. 2 (with 20% hull-less pumpkin seed oil press-cake flour enrichment) and no. 3 (with 30% hull-less pumpkin seed oil press-cake flour enrichment) had the best nutritional profiles. These formulations have demonstrated potential application in the baking industry by marketing these gluten-free cookies as a value-added functional product.