Potential use of pumpkin seed oil production waste as a functional ingredient in pasta: some chemical, physical, textural, microstructural and sensory properties and a TOPSIS application

Abstract

The present study investigates the use of pumpkin seed oil production waste powder (PPWP) in pasta production, assessing the potential reintroduction of this waste product into the food chain. The PPWP-added samples were found to be enriched in protein, dietary fibre and minerals such as K, P, Mg, Ca, Fe and Zn. The pasta samples were also analysed in terms of cooking quality and the textural, microstructural, and sensory properties. According to the sensory analysis results, it was determined that the total acceptability scores were above moderate (4/7) in the samples with up to 15% PPWP content. The TOPSIS multi-criteria decision-making method was applied to determine the optimal sample in terms of both nutritional composition and physical, textural and sensory properties. When the samples were evaluated against the evaluation criteria determined by experts (total acceptability score, cooking loss, colour score, textural hardness, total dietary fibre, and protein and iron content), the optimal sample was identified as that with the 7.5%PPWP content. The result of the study showed PPWP to be an excellent source of protein and dietary fibre in pasta production.