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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 us...