Functional evaluation of crackers enriched with roasted pumpkin ( <i>Cucurbita pepo</i> ) seed flour: antioxidant capacity, <i>in vitro</i> digestibility, sensory and textural characterisation

Abstract The pumpkin (Cucurbita pepo L.) from the Cucurbitaceae family is rich in phenolic compounds, as well as proteins, minerals, and dietary fibre. This study aimed to develop an enriched cracker by utilising the functional properties of roasted pumpkin seed flour (PSF), a product widely consumed as a functional snack. For this purpose, PSF samples obtained from three different regions (PSF1, PSF2, PSF3) were incorporated into crackers at varying levels (0%, 5%, 10%, 20%, and 30%). This experimental design enabled a detailed investigation of both the impact of PSF type and its inclusion levels on the crackers’ properties. To assess the functional properties of the crackers, analyses of total phenolic content, total flavonoid content, and total antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, cupric ion reducing antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl), along with in vitro digestibility tests, were conducted. Additionally, colour, texture, and sensory analyses were performed to evaluate the quality attributes. The results indicated that while the PSF type did not lead to a statistically significant difference (p &amp;lt; .05) in functional or quality characteristics, increasing PSF incorporation levels significantly enhanced the functional properties of the crackers. The in vitro digestibility of the crackers ranged between 20% and 80%. According to sensory evaluation results, panellists’ acceptance increased with up to 20% PSF addition; however, crackers containing 30% PSF exhibited a decline in overall acceptability. The flavour of PSF-enriched crackers was favourably received by the panellists. In conclusion, the incorporation of PSF presents a promising approach for the development of functional crackers, offering a novel and alternative product that contributes to product diversification.