Partially replacing wheat flour with pumpkin seed flour in muffins resulted in higher scores in children in terms of taste and other quality indices. The article, published in CyTA – Journal of Food, tested the muffins for fatty acid composition, peroxide value, anisidine value, and the conjugated diene and triene contents from proteins extracted from the muffins and linked it with storage time.
Based on the results, researchers concluded that adding pumpkin seed formulation in muffins can be a novel product for nutrition.
Find the full text of the study at this link.
Journal Reference:
Bia?ek M, Rutkowska J, Adamska A, Bajdalow E. PARTIAL REPLACEMENT OF WHEAT FLOUR WITH PUMPKIN SEED FLOUR IN MUFFINS OFFERED TO CHILDREN. CyTA – Journal of Food. 7 December 2015;14(3):391–398. DOI: 10.1080/19476337.2015.1114529