Optimization of Some Quality Parameters of Functional Pumpkin Puree Enriched with Banana Peel Powder Using Response Surface Methodology

We intend to prepare pumpkin puree based on the health benefits of both the flesh of pumpkins (Cucurbita maxima) and the peel of bananas (Musa spp.). However, before we begin we would like to optimize the conditions by using thermosonication, rather than conventional pasteurization, and a quantity of banana peel powder. Therefore, this study aimed to use response surface methodology (RSM) to find the best temperature and time settings for the ultrasonication process of functional pumpkin puree (FPP) with banana peel powder (BPP) to increase the amount of total phenolics and DPPH scavenging activity while also making the quality of the puree better. To enhance the FPP production process, quality attributes (responses), including total phenolic content (TPC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity, pH, acidity, and color change (ΔE) were assessed. The model demonstrated validity (R2 = 0.97–0.988) and was highly significant (p < 0.0001). The experimental values of the responses supported the validity of the utilized RSM model, which closely matched the expected values at the ideal processing conditions of process temperature (40 °C), ultrasonic process duration (8.23 min), and BPP (2 g/100 g). Under these conditions, the generated FPP had quality attributes of 205.79 mg GAE/100 mL, 83.01%, 5.78, 0.32 g/100 g, and 3.81 for responses, respectively.