Comparison of waste pumpkin material and its potential use in extruded snack foods

Abstract

Material was produced from Crown pumpkin (Cucurbita maxima) processed from fractions of the fruit which are regarded as waste stream products (peel, flesh and seed). The flour from the three different fractions (peel, flesh and seed) of Crown pumpkin flour was incorporated into an extruded snack product formulation at levels 10%, 30% and 50% (w/w with corn grit) and processed in a twin-screw extruder to make 10 expanded snack products. Proximate analysis was carried out to determine the nutritional value of the raw pumpkin and pumpkin flour. A physical analysis of the product was used to determine its color, the expansion ratio, bulk density and texture. Inclusion of waste stream material (peel and seed) at 10%, yielded extruded products with similar expansion and density characteristics to the control sample; however, an inclusion of greater than 10% yielded significant challenges to product quality (hardness of the product).