Impact of Pumpkin Seed Powder Fortification on Processed Cheddar Cheese Quality and Biochemical Recovery Markers in Athletes

This study investigated the impact of fortifying processed cheddar cheese with pumpkin seed powder (PSP) on its quality attributes and on biochemical markers associated with muscle damage and oxidative stress in athletes. Processed cheddar cheeses containing 0%, 5%, and 10% PSP were formulated and evaluated for chemical composition, rheological behaviour, texture profile, and sensory acceptability. Sixty male athletes consumed 150 g/day of the assigned cheese treatment for eight weeks, after which serum creatine kinase (CK), lactate dehydrogenase (LDH), malondialdehyde (MDA), and total antioxidant capacity (TAC) were measured. PSP fortification significantly decreased moisture content while increasing protein, fat, ash, and titratable acidity (p < 0.05). The fortified cheeses exhibited higher storage and loss moduli, greater firmness, cohesiveness, and chewiness, and improved meltability compared to the control. Sensory evaluation showed enhanced aroma, taste, and texture, with the 5% PSP cheese achieving the highest overall acceptability. Athletes consuming 5% and 10% PSP cheeses exhibited significant reductions in serum CK, LDH, and MDA levels, alongside elevated TAC, indicating improved oxidative status and reduced exercise-induced muscle stress. Overall, pumpkin seed powder fortification enhanced the physicochemical, rheological, and sensory qualities of processed cheddar cheese and favourably influenced biochemical markers related to sports recovery. These findings support PSP as a promising functional ingredient for developing value-added dairy products with potential benefits for physically active populations.