Effect of Pumpkin Seed Milk on Physicochemical, Textural, Rheological, Antioxidant, and Sensory Properties of Pudding

Plant-based milks have gained popularity in recent years due to nutritional preferences, health conditions, and other factors, but studies on products made from plant-based milk are limited. This study aimed to increase the nutritional value, functional, and organoleptic properties of puddings produced with milk derived from pumpkin seeds. For pumpkin seed milk production, pumpkin seeds were heat treated at 90°C for 10 min by adding water at a ratio of 1:5, then crushed with a blender and filtered through a cloth. Puddings were produced by mixing pumpkin seed milk and cow's milk at ratios of 0:100 (P0), 25:75 (P25), 50:50 (P50), 75:25 (P75), and 100:0 (P100) and characterized for physicochemical, textural, rheological, antioxidant, and sensory properties. As a result of the analyses, the highest antioxidant activity, phenolic matter concentration, pH, and Δ<i>E</i> values were observed in the P100. The antioxidant activity increased from 2.38 μmol trolox/100 g in P0 to 3.79 μmol trolox/100 g in P100 (<i>p</i> < 0.05). Total phenolic matter concentration increased from 33.69 to 41.85 mg/100 g (<i>p</i> < 0.05). The use of pumpkin seed milk in pudding production caused a decrease in dry matter, ash, protein, water holding capacity, viscosity, firmness, adhesiveness, color (<i>L</i>*, <i>a</i>*, <i>b</i>*, <i>C</i>*), storage modulus (<i>G</i>') and loss modulus (<i>G</i>″) values. The lowest <i>G</i>' and <i>G</i>″ values were associated with P75, followed by P100. As a result of the sensory analysis, P100 had the highest color-appearance score (8.2), while P50 and P25 received the highest scores in structure-consistency (7.3) and taste-odor (7.73) evaluations, respectively. P25 received the highest score in terms of general acceptability and was followed by P50. It was concluded that using up to 50% pumpkin seed milk in pudding production was sensory acceptable. The pudding's functional properties were improved and a plant-based milk pudding was presented by utilizing pumpkin seed milk. Pumpkin seed milk can be used in milk desserts such as pudding.