Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Roxana Nicoleta RAȚU, Florina STOICA, Florin Daniel LIPȘA, Andra ŞULER, Casiana Agatha PETRESCU, Nicoleta STĂNCIUC, Iuliana APRODU, Oana Emilia CONSTANTIN, Gabriela RÂPEANU
Pumpkin (Cucurbita maxima) is a popular vegetable widely cultivated and consumed due to its rich content in biological active compounds and essential nutrients. Pumpkin pomace (PP) powder, which is a by-product derived from the pumpkin industry, has garnered considerable attention as a potential useful component for enhancing the overall quality of foods. The study involved the addition of varying amounts (1 and 2%) of pumpkin powder to whey cheese compositions. This study aims to evaluate the effects of PP powder addition on the physical, chemical, color, microbial and sensory characteristics of whey cheese, alongside its impact on the product's nutritional value. PP powder is a good source of phytochemicals such as carotenoids and polyphenols, with remarkable antioxidant capacity. The results indicate that the incorporation of PP powder resulted in enhanced nutritional and colour characteristics of the cheeses. Furthermore, the incorporation of pumpkin powder resulted in a substantial increase in the levels of phytochemicals and antioxidant activity. The resulting supplemented cheeses offer a unique color profile, appealing to health-conscious consumers seeking innovative dairy products. Developing these products has the potential to facilitate sustainable food production and offer consumers a wider range of food options with improved attributes.
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