Feasibility of Using Yellow Pumpkin (Cucurbita moschata) in Developing Bakery Products

Wahyono, Agung and Budiati, Titik and Shahbaz, Hafiz Muhammad (2023) Feasibility of Using Yellow Pumpkin (Cucurbita moschata) in Developing Bakery Products. In: Biological and Abiotic Stress in Cucurbitaceae Crops. IntechOpen Limited, London. ISBN 978-1-83769-597-3

	Text Biological and Abiotic Stress in Cucurbitaceae Crops _ IntechOpen.pdf Download (4MB)
	Image Cover.png Download (49kB)
	Text Daftar Isi.pdf Download (627kB)
	Image editorial.jpg Download (164kB)

Abstract

The local abundance of yellow pumpkin (Cucurbica moschata) makes it a readily available plant. However, its use as a food item is currently limited to simple processing, resulting in a limited presence of pumpkin-based products in the market. Nevertheless, pumpkin is an agricultural product rich in beneficial components such as high pectin, bioactive substances, beta-carotene, vitamin A, tocopherol, and other vitamins. Its high dietary fiber content, specifically pectin, can help regulate insulin serum levels, lower blood sugar, improve glucose tolerance, and offer protection against various diseases like diabetes, cardiovascular disease, constipation, and colon cancer. In light of the increasing prevalence of conditions like obesity, diabetes, and coronary heart disease, there has been a growing public interest in consuming healthy bakery products. This has led to the development of the bakery industry, with a specific focus on producing healthy and purpose-specific breads. Numerous studies have been conducted to explore incorporating pumpkin into bakery products, as this significantly influences the quality of the resulting bakery products. This chapter will delve into the potential of yellow pumpkin as a nutritious ingredient in the development of bakery products, and its impact on the overall quality of these products.

Actions (login required)

View Item