Effect of Hull‐Less Pumpkin Seed Powder on Dough Farinograph Behavior, Bread Quality, and Antioxidant Properties: A Multivariate Analysis Approach

This study evaluated nutritional and physicochemical properties of dough and bread substituted with hull-less pumpkin seed powder (HPSP) at 0%-10% levels using a newly released variety PAU Magaz kadoo-1. HPSP exhibited low moisture content (5.79%) along with significant ash content (4.09%), crude fiber content (6.15%), and high protein level (35.57%), all confirming its nutritional richness. Protein content increased significantly (p ≤ 0.05) by 21.13% and ash content increased by 123.07%, indicating mineral fortification, when substituted in bread at 10% level. Additionally, the percentage of fat and crude fiber increased significantly (p ≤ 0.05) by 274.32% and 16.33%, respectively, improving nutritional density and affecting the texture and flavor of bread by lubricating qualities of lipids. The farinograph analysis revealed that when HPSP levels reached to 10%; the stability of the dough increased by 243.87%, softening decreased by 55.06%, and mixing index tolerance decreased by 49.92%. Furthermore, breads substituted with HPSP showed enhanced bioactive qualities including antioxidant activity which increased from 3.67% to 21.51% RSA, total phenolic content from 100.98 to 139.54 mg GAE/100 g, and total flavonoid content from 19.00 to 37.84 mg QE/100 g. The increased HPSP addition was associated with a progressive darkening of the crust and crumb (lower L*), as well as a decrease in crumb redness and an increase in crust redness (p ≤ 0.05). The links between nutritional, physicochemical, and sensory factors were highlighted by principal component analysis, highlighting 5% HPSP substituted bread as a balanced level of substation with aspect to physico-chemical and nutritional properties.