Optimization of the Composition of Pancakes from Pumpkin Seed Flour Using Mixture Experimental Design Methodology: Bromatological, Sensory and Physicochemical Characterization

Pumpkin (Cucurbita maxima) is an important vegetable in traditional agricultural systems worldwide, including Mesoamerica. Recently, pumpkins have gained global attention for their substantial nutritional value and bioactive compounds; however, their seeds are frequently discarded as waste. These underutilized seeds represent a promising alternative flour source for functional baked goods, such as pancakes. We aimed to optimize the formulation of pancakes made from pumpkin seed flour using a mixture experimental design (MED) and to evaluate the physicochemical, bromatological, and sensory characteristics of the final product. The experimental design investigated various formulations comprising three flour types: shell-less pumpkin seed flour (SL), pumpkin seed flour with shell (WS), and wheat flour (WF). The results indicated that pancakes formulated with WS and SL contained higher levels of protein, amino acids, and fatty acids compared to pancakes control made only with WF. Furthermore, these formulations achieved higher consumer acceptability in sensory evaluations. These findings demonstrate that formulations incorporating SL (moisture content = 21; protein = 19; sensory acceptance = 7) and WS water activity = 0.88; protein = 19; fat = 26; and fiber = 10), optimized through MED, provide superior nutritional quality and sensory acceptance. The formulation with 0.5 of WF and 0.5 of SL exhibited the best health attributes and functional characteristics.