Valorization of Pumpkin Seed Flour in Biscuit Production: Nutritional Enhancement and Sensory Acceptability

Claudia-Veronica Ungureanu (), Iana Morozova, Georgiana Horincar and Dumitra Răducanu
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Claudia-Veronica Ungureanu: Cross-Border Faculty, “Dunarea de Jos” University of Galati, 111 Domnească Street, 800201 Galati, Romania
Iana Morozova: Cross-Border Faculty, “Dunarea de Jos” University of Galati, 111 Domnească Street, 800201 Galati, Romania
Georgiana Horincar: Cross-Border Faculty, “Dunarea de Jos” University of Galati, 111 Domnească Street, 800201 Galati, Romania
Dumitra Răducanu: Faculty of Science, “Vasile Alecsandri” University of Bacau, 157, Calea Mărăşeşti, 600115 Bacau, Romania

Sustainability, 2025, vol. 17, issue 22, 1-17

Abstract: In the context of increasing interest in healthy and sustainable nutrition, the food industry is challenged to develop innovative products that combine high nutritional quality with consumer acceptance. This study evaluated the potential of pumpkin seed flour (PSF) as a natural ingredient in biscuit formulations. PSF was analyzed for its proximate composition, and biscuits were formulated by replacing rice flour with various concentrations of 10%, 20%, and 30%. The products were analyzed for moisture, protein, fat, fiber, and ash content, subjected to microbiological testing, and evaluated sensorially using a 9-point hedonic scale. Results showed that PSF incorporation in biscuits significantly increased protein content from 6.20% in the control to 9.80% and fiber content from 2.10% to 5.90% in the formulation containing 30% PSF. Lipid content also increased proportionally with PSF addition. All samples complied with microbiological safety standards, and sensory evaluation indicated that biscuits with 10 and 20% PSF achieved the highest acceptability, particularly in terms of taste and texture. Overall, the use of PSF improves the nutritional density of biscuits, enhances their nutritional value, and supports sustainable food production by valorizing underutilized plant resources, in alignment with the United Nations Sustainable Development Goals.

Keywords: pumpkin seed flour; biscuits; physicochemical properties; nutritional enrichment; sensory evaluation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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