Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and
seeds to add value to the food product.
Objectives: The study was designed to assess the effects of pumpkin powder as a partial replacement
of wheat flour on proximate analysis, bioactive component, physical, and sensory properties of cake.
Methods: The cakes were prepared by replacing 5%, 10%, and 15% of wheat flour with pumpkin
powder and compared with control cake where no pumpkin powder was added.
Results: Water and oil holding capacity of pumpkin powder were found significantly higher
(P<0.05) than wheat flour but there was no significant (P>0.05) difference found in emulsion activity
and emulsion stability. Protein and ash content of cake also increased with increasing substitution
of pumpkin powder in wheat flour. Pumpkin powder increased the bioactive compound of cake and
increased with increasing incorporation on wheat flour. Highest β-carotene content was observed in
15% pumpkin cake (1.12 mg/100g) followed by 10% cake (0.91 mg/100g). Total phenolic content
also increased in pumpkin cake than control cake and the highest concentration was found in 15%
pumpkin cake. Increasing proportions of pumpkin powder results in increasing antioxidant capacity
of cake and found 11.24% to 19.76% for control to 15% pumpkin cake. In texture profile analysis,
the hardness of samples increased slightly and vice versa for chewiness in pumpkin powder cake.
Conclusion: The addition of 10% pumpkin powder significantly improved the nutritional as well as
sensory attributes of cake.