Food products with addition of pumpkin (cucurbita moschata) flour as a contribution to vitamin a consumption
DOI:
https://doi.org/10.24054/limentech.v21i2.2604Keywords:
Arepa, Bread,, Carotenoids, Pumpkin flour, Vitamin AAbstract
Vitamin A deficiency is a more frequent problem in children with protein-calorie malnutrition and pregnant women, with prevalence in developing countries. This vitamin must be supplied in the diet as an essential micronutrient. Vegetables such as pumpkin (or squash) contain carotenoids precursors of Vitamin A with high bioactivity, therefore, the objective of this study was to develop food products with the addition of pumpkin flour as a contribution to the consumption of Vitamin A. Breads were formulated with wheat flour and arepas with corn flour, substituting them with proportions of pumpkin flour to obtain products that comply with "good source" and "excellent source" of Vitamin A claims in accordance with the provisions of the Colombian food labeling regulation. Sensory analysis was performed on the products against control samples and the nutritional composition was analyzed according to the data of the Food Composition Table of the ICBF. The breads and arepas that complied with “good source” and “excellent source” of Vitamin A descriptors had a good consumer acceptance in their sensory attributes. There were no significant differences between the bread samples, but in the texture between the arepas samples. The formulations of breads and arepas let to obtain products classified as "good source" and "excellent source" of vitamin A, representing an alternative consumption of this vitamin.
Downloads
References
Aljahani, A. H. (2022). Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. Saudi Journal of Biological Sciences, 29(5), 3432–3439. https://doi.org/10.1016/j.sjbs.2022.02.040
Anitha, S., Ramya, H., & Ashwini, A. (2020). Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. International Journal of Chemical Studies, 8(4), 1030–1035. https://doi.org/10.22271/chemi.2020.v8.i4g.9737.
Dyshlyuk, L., Babich, O., Prosekov, A., Ivanova, S., Pavsky, V., & Yang, Y. (2017). In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre, 12, 20–24. https://doi.org/10.1016/j.bcdf.2017.09.001.
García-Pacheco, Y. E., Cabrera, D., & Fuenmayor, C. A. (2020). Obtención y caracterización de harinas compuestas de Cucurbita moschata D. y Cajanus cajan L. como fuentes alternativas de proteína y vitamina A. Acta Agronómica, 69(2), 89–96. https://doi.org/10.15446/acag.v69n2.80412
García-Pacheco, Y. E., Prieto-Tapias, M. J., & Fuenmayor, C. A. (2016). Cinética, modelación y pérdidas de carotenoides para el secado de ahuyama (Cucurbita moschata) en cubos. Agronomía Colombiana, 32(February 2017), S57-S576. https://doi.org/10.15446/agron.colomb.v34n1supl.58382
Hosseini Ghaboos, S. H., Seyedain Ardabili, S. M., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854–860.
Instituto Colombiano de Bienestar Familiar (ICBF). (2018). Tabla de Composición de Alimentos Colombianos (TCAC) (1st ed.). https://www.icbf.gov.co/system/files/tcac_web.pdf
Kulkarni, A. S., & Joshi, D. C. (2013). Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal, 20(2), 587–591.
Meléndez-Martínez, A. J. (2019). An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro-Food, Nutrition, Health, and Disease. Molecular Nutrition and Food Research, 63(15), 1–11. https://doi.org/10.1002/mnfr.201801045
Ministerio de Salud y Proteccion Social. (2021). Resolución No. 810 de 2021 (pp. 1–50). https://www.minsalud.gov.co/Normatividad_Nuevo/Resolución No. 810de 2021.pdf
Ministerio de Salud y Protección Social. (2015). Encuesta Nacional de la Situación Nutricional - ENSIN 2015. 1–65. https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/VS/ED/GCFI/documento-metodologico-ensin-2015.pdf
Mirhosseini, H., Abdul Rashid, N. F., Tabatabaee Amid, B., Cheong, K. W., Kazemi, M., & Zulkurnain, M. (2015). Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. Food Science and Technology, 63(1), 184–190. https://doi.org/10.1016/j.lwt.2015.03.078
Navas, N. M., Obregon, L. G., & Peralta, Y. Y. (2019). Behavior of totals carotenoids and color of a mixture of pumpkin pureeAljahani, A. H. (2022). Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. Saudi Journal of Biological Sciences, 29(5), 3432–3439. https://doi.org/10.1016/j.sjbs.2022.02.040
Anitha, S., Ramya, H., & Ashwini, A. (2020). Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. International Journal of Chemical Studies, 8(4), 1030–1035. https://doi.org/10.22271/chemi.2020.v8.i4g.9737.
Dyshlyuk, L., Babich, O., Prosekov, A., Ivanova, S., Pavsky, V., & Yang, Y. (2017). In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre, 12, 20–24. https://doi.org/10.1016/j.bcdf.2017.09.001.
García-Pacheco, Y. E., Cabrera, D., & Fuenmayor, C. A. (2020). Obtención y caracterización de harinas compuestas de Cucurbita moschata D. y Cajanus cajan L. como fuentes alternativas de proteína y vitamina A. Acta Agronómica, 69(2), 89–96. https://doi.org/10.15446/acag.v69n2.80412
García-Pacheco, Y. E., Prieto-Tapias, M. J., & Fuenmayor, C. A. (2016). Cinética, modelación y pérdidas de carotenoides para el secado de ahuyama (Cucurbita moschata) en cubos. Agronomía Colombiana, 32(February 2017), S57-S576. https://doi.org/10.15446/agron.colomb.v34n1supl.58382
Hosseini Ghaboos, S. H., Seyedain Ardabili, S. M., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854–860.
Instituto Colombiano de Bienestar Familiar (ICBF). (2018). Tabla de Composición de Alimentos Colombianos (TCAC) (1st ed.). https://www.icbf.gov.co/system/files/tcac_web.pdf
Kulkarni, A. S., & Joshi, D. C. (2013). Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal, 20(2), 587–591.
Meléndez-Martínez, A. J. (2019). An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro-Food, Nutrition, Health, and Disease. Molecular Nutrition and Food Research, 63(15), 1–11. https://doi.org/10.1002/mnfr.201801045
Ministerio de Salud y Proteccion Social. (2021). Resolución No. 810 de 2021 (pp. 1–50). https://www.minsalud.gov.co/Normatividad_Nuevo/Resolución No. 810de 2021.pdf
Ministerio de Salud y Protección Social. (2015). Encuesta Nacional de la Situación Nutricional - ENSIN 2015. 1–65. https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/VS/ED/GCFI/documento-metodologico-ensin-2015.pdf
Mirhosseini, H., Abdul Rashid, N. F., Tabatabaee Amid, B., Cheong, K. W., Kazemi, M., & Zulkurnain, M. (2015). Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. Food Science and Technology, 63(1), 184–190. https://doi.org/10.1016/j.lwt.2015.03.078
Navas, N. M., Obregon, L. G., & Peralta, Y. Y. (2019). Behavior of totals carotenoids and color of a mixture of pumpkin puree (Cucurbita moschata) during storage at 4°C. In Italian Journal of Food Science (Vol. 31, Issues 6, SI, pp. 50–60). https://itjfs.com/index.php/ijfs/issue/view/37/IJFS319-SIAL2019
Rakcejeva, T., Galoburda, R., Cude, L., & Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. Procedia Food Science, 1(Icef 11), 441–447. https://doi.org/10.1016/j.profoo.2011.09.068.
Sathiya Mala, K., Aathira, P., Anjali, E. K., Srinivasulu, K., & Sulochanamma, G. (2018). Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. International Food Research Journal, 25(3), 1081–1087.
Tang, G. (2010). Bioconversion of dietary provitamin A carotenoids to vitamin A in humans. American Journal of Clinical Nutrition, 91(5), S1468–S1473. https://doi.org/10.3945/ajcn.2010.28674G
Wahyono, A., Dewi, A. C., Oktavia, S., Jamilah, S., & Kang, W. W. (2020). Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour. IOP Conference Series: Earth and Environmental Science, 411(012049). https://doi.org/10.1088/1755-1315/411/1/012049
Wongsagonsup, R., Kittisuban, P., Yaowalak, A., & Suphantharika, M. (2015). Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids. International Food Research Journal, 22(2), 745–752.
World Health Organization. (2009). Global prevalence of vitamin A deficiency in populations at risk 1995–2005. WHO Global Database on Vitamin A Deficiency. WHO Press. http://apps.who.int/iris/bitstream/handle/10665/44110/9789241598019_eng.pdf;jsessionid=4422D3FE486821B4622E145720BD5039?sequence=1.
Published
Versions
- 2023-11-23 (4)
- 2023-11-23 (3)
- 2023-11-23 (2)
- 2023-11-23 (1)
