Exploring the Nutritional, Rheological, and Textural Properties of Pumpkin Seed Flour‐Enriched Biscuits in Relation to Their Storage Stability

This study evaluated the nutritional and rheological properties of biscuits formulated with wheat flour (WF) and pumpkin seed flour (PSF) blends in different ratios (100:0, 95:5, 90:10, 85:15, and 80:20). Pumpkin seeds were ground and analyzed for moisture (3.93%), ash (0.64%), fat (23.74%), fiber (30.45%), protein (19.83%), and nitrogen-free extract (21.39%). Composite dough rheology was assessed using farinograph, mixograph tests, and near-infrared (NIR) analysis. Biscuits were stored for 60 days at a relative humidity (50% ± 5%) and temperature (25°C ± 2°C) and evaluated every 15 days interval for proximate, textural (20 mm diameter cylindrical probe), color, physical, and sensory properties. The farinographic analyses showed that the highest water absorption (63.17 mL/100 g) and dough development time (5.14 min) were observed with 20% PSF, although dough stability decreased (3.14 min). The addition of PSF to biscuits increased their nutritional and textural properties. The D3 (85:15) formulation exhibited optimal texture, color, and nutritional quality. During storage, D3 retained moisture (4.92%), ash (1.45%), fiber (7.86%-7.91%), and texture (hardness: 59.62-59.69 N), achieving the highest overall acceptability score (8.33).