Volarization of Pumpkin by-Products in Cookie Formulation

This study investigates the potential of pumpkin by-products as a fortificant in wheat flour cookies to enhance nutritional value and assess storage stability. Cookies were formulated with varying ratios of pumpkin waste powder (T0: 0 %, T1: 5 %, T2: 10 %, T3: 15 %, T4: 20 %), evaluated for physico-chemical properties (weight, diameter, thickness, spread ratio, moisture, ash, fat, protein, crude fiber) and sensory evaluation over 50 days in LDPE packaging at ambient temperature. Results showed initial increases in protein (up to 15.25 %), fiber (up to 4.95 %), ash (up to 4.56 %), fat (up to 14.13 %) and moisture with higher pumpkin incorporation, alongside physical stability during storage. These findings demonstrate pumpkin waste's efficacy in producing nutritionally superior, shelf-stable cookies, promoting food waste valorisation and healthier baked goods.