Aksan Aldanmaz E.
International Journal of Current Microbiology and Applied Sciences, cilt.14, sa.10, ss.1-10, 2025 (Hakemli Dergi)
Özet
Pumpkin, a versatile ingredient known for its high nutritional content and abundance of vitamins, minerals, and antioxidants, was used in the development of flour and gluten-free chips. The physicochemical, microbiological, and sensory properties of both the pumpkin flour and gluten-free chips were thoroughly examined. The moisture, dry matter, and ash content of pumpkin flour ranged from 32.84% to 55.28%, 44.72% to 67.16%, and 4.57% to 6.88%, respectively, with a mean pH value of 6.77. Gluten-free chips made with pumpkin flour had a high dry matter content (89.97%) and low moisture content (10.03%). Additionally, due to the high mineral content, the product was slightly acidic (pH 5.79) with a high ash content (9.61%). The L*, a*, and b* values for pumpkin flour were 70.5, 11.3, and 58.0, respectively. In comparison, the values for gluten-free chips were 40.08, 11.02, and 21.59, respectively. The research results show that gluten-free chips are microbiologically safe, preferred by consumers, and resistant to spoilage during shelf life.