Evaluates dietary fiber and sensory quality improvements in biscuits by adding pumpkin peel, suggesting a beneficial approach to food waste.
Pumpkin peel is a fiber-rich agro-industrial by-product that is largely discarded despite its nutritional potential. This study evaluated the feasibility of incorporating pumpkin (Cucurbita moschata) peel paste as a functional ingredient in biscuit production and its effects on nutritional composition, physical properties, sensory quality, and bioactivity. Biscuits were formulated by partially replacing wheat flour with pumpkin peel paste at levels of 10%, 20%, and 30%, and compared with a control formulation. Pumpkin peel incorporation significantly increased total dietary fiber content from 3.07 g/100 g in the control to 9.19 g/100 g at 30% substitution, while protein content decreased from 5.05% to 4.36% due to flour dilution (p
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Bergus et al. (2026) studied this question.
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