ArticleFoods (Basel, Switzerland)2025
The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effect ofFood science & nutrition · 2026Article
- Nutritional and Antioxidant Profile of BrownMolecules (Basel, Switzerland) · 2026Article
- Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.International journal of food science · 2026Article
- Functional and Rheological Properties of Gluten-Free Flour Blends from BrownMolecules (Basel, Switzerland) · 2025Article
- Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours.Molecules (Basel, Switzerland) · 2025Article
- Bioactive Profile and Rheological Characteristics of Breadfruit (Molecules (Basel, Switzerland) · 2025Article
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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Abstract
Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0-20%) on soft wheat flour blends' technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (
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Registered trials
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