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Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.

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Title: Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.
Authors: Chhabra, Nisha1 (AUTHOR), Kaur, Amarjeet1 (AUTHOR), Kaur, Samandeep2 (AUTHOR) saman95deep@gmail.com
Source: Food Science & Technology International. Jul2026, Vol. 32 Issue 5, p588-602. 15p.
Subjects: Pumpkins, Flatbreads, Food packaging, Sensory evaluation, Composition of grain, Chemical properties, Diet therapy
Geographic Terms: Punjab
Abstract: This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg/g) and lycopene (6.24 mg/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00 °C to 85.67 °C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (a w = 0.75) on day 3, compared to low-density polyethylene (LDPE; a w = 0.73), demonstrating better moisture retention and helping to maintain the chapatti's soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid (FFA) = 0.46%; peroxide value (PV) = 3.27 meq O2/kg fat) and microbial proliferation (total plate count (TPC) = 732.67 × 10² CFU/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O2/kg fat and TPC = 287.22 × 10² CFU/g). These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
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  Data: Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.
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  Data: <searchLink fieldCode="AR" term="%22Chhabra%2C+Nisha%22">Chhabra, Nisha</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kaur%2C+Amarjeet%22">Kaur, Amarjeet</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kaur%2C+Samandeep%22">Kaur, Samandeep</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> saman95deep@gmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Technology+International%22">Food Science & Technology International</searchLink>. Jul2026, Vol. 32 Issue 5, p588-602. 15p.
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  Data: <searchLink fieldCode="DE" term="%22Pumpkins%22">Pumpkins</searchLink><br /><searchLink fieldCode="DE" term="%22Flatbreads%22">Flatbreads</searchLink><br /><searchLink fieldCode="DE" term="%22Food+packaging%22">Food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Composition+of+grain%22">Composition of grain</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+properties%22">Chemical properties</searchLink><br /><searchLink fieldCode="DE" term="%22Diet+therapy%22">Diet therapy</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Punjab%22">Punjab</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg/g) and lycopene (6.24 mg/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00 °C to 85.67 °C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (a w = 0.75) on day 3, compared to low-density polyethylene (LDPE; a w = 0.73), demonstrating better moisture retention and helping to maintain the chapatti's soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid (FFA) = 0.46%; peroxide value (PV) = 3.27 meq O2/kg fat) and microbial proliferation (total plate count (TPC) = 732.67 × 10² CFU/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O2/kg fat and TPC = 287.22 × 10² CFU/g). These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Technology International is the property of Sage Publications Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1177/10820132251339706
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      – Code: eng
        Text: English
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        Type: general
      – SubjectFull: Flatbreads
        Type: general
      – SubjectFull: Food packaging
        Type: general
      – SubjectFull: Sensory evaluation
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      – SubjectFull: Composition of grain
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      – SubjectFull: Chemical properties
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      – SubjectFull: Diet therapy
        Type: general
      – SubjectFull: Punjab
        Type: general
    Titles:
      – TitleFull: Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.
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            NameFull: Chhabra, Nisha
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            NameFull: Kaur, Amarjeet
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            NameFull: Kaur, Samandeep
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            – D: 01
              M: 07
              Text: Jul2026
              Type: published
              Y: 2026
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