Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage.

In this research, the production of Lavash bread enriched with pumpkin seed powder and its physicochemical properties were investigated. Independent variables include different concentrations of pumpkin seed powder (2.5, 5, 7.5, and 10 grams per kilogram of flour) and storage time during one week according to the statistical design table, and dependent variables include pH, acidity, water absorption, percentage Protein, ash, fat, sugar, zeleny, gluten and gluten index were. All experiments were done in three replicates (n=3) with completely random sampling. Data analysis was done using Design Expert13 software. The results of the tests showed that in this research all the answers were significant (p<0.05). An increase in pH from 6.26 to 6.29 and a decrease in flour acidity from 2.6 to 1.6 were observed. In addition, the increase in the use of the enrichment agent caused changes in water absorption from 127.1 to 127.8 percent, protein from 1.371 to 1.377, ash from 1.031 to 1.041, fat from 1.029 to 026. 1, sugar from 0.24 to 0.31, Zeleny index from 89.2 to 89, wet gluten from 29.1 to 32.7, gluten index from 81 to 83 in flour (p<0.05) . Also, the mutual effects of the amount of pumpkin seed powder and storage time on the amount of protein, fat and sugar of bread showed a significant difference, which caused an increase in fat and protein and a decrease in sugar. The overall results showed that the use of pumpkin seed powder significantly improved most of the physical and chemical quality parameters of enriched Lavash flour and bread. It was also found that the use of pumpkin seed powder as a relatively cheap and efficient source can be used to produce quality bread with nutritional value and desirable physicochemical properties. The result, according to the findings, it can be generally stated that the use of 3.5 to 5.5 grams of pumpkin powder to enrich each kilogram of flour resulted in favorable physicochemical properties in bread. [ABSTRACT FROM AUTHOR]