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LOW FAT MUFFINS ENRICHED WITH PUMPKIN SEEDS POWDER
Abstract
In the present study, low-fat muffins in which butter has been replaced at different levels (50% and 100% respectively) with pumpkin seeds powder were prepared. The valuable content of the pumpkin seed powder in proteins, fibres, vitamins, minerals and its good sustainability are important reasons for adding this ingredient in the food products. The physical-chemical parameters: weight, moisture, moisture loss, volume and specific volume were determined during storage period. Minerals content was carried out by using the Inductively Coupled Plasma Optical Emissions Spectrometer. Se determination was performed using Atomic Absorption Spectrometer, technique FIAS-Furnace. Wavelengths used for minerals determination were: Ca-317.93; Cu- 327.39; Fe-238.20; K-766.49; Mg-285.21; Mn-257.61; Na-589.59; P-214.91; Zn- 213.85; Se-196.03 nm. The weight for muffins prepared with fat replacer was higher compared to control. Also higher moisture content was found in muffins with 50% and 100% butter substitution. Minerals analysis indicated that pumpkin seeds powder increased the muffins content in Ca, P, K and Mg. In conclusion, pumpkin seeds powder can be used as an alternative functional ingredient for partial or total replacement of fat in muffins or other baked products due to its ability to improve the nutritional quality and to maintain to the level of acceptability the physical-chemical characteristics.
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