Investigation of the use possibilities of pumpkin seed oil production wastes in pasta production

In this study, pumpkin seed oil production waste (PSOPW) was used in pasta production by substituting 7.5%, 15% and 22.5% to wheat semolina. It was aimed to utilize the pumpkin seed oil production wastes and provide functional properties to the pasta. The physical, chemical, cooking, microstructural and sensory properties of the pasta samples were investigated and were compared to the control sample. Protein, fat, soluble dietary fiber and insoluble dietary fiber contents of pasta samples increased with the supplementation of PSOPW. Additionally, enriched pasta samples became a richer source of minerals such as calcium, potassium, magnesium, phosphorus, iron, zinc, copper and manganese. Color analysis indicated a decrease in L*, a* and b* values with the addition of PSOPW to the formulation. Optimum cooking time, cooking loss, volume increase, swelling index and water holding capacity increased by PSOPW supplementation. Textural analysis showed that hardness, adhesiveness, gumminess and chewiness values of pastas were decreased with increasing PSOPW level in the pasta formulation, while springiness values were statistically similar in all pasta samples. Scanning electron microscopy images showed that the control sample had a smooth and uniform structure. With the addition of PSOPW to the formulation, small cracks appeared on the pasta surface. It has been determined that pasta containing up to 15% PSOPW is acceptable in terms of sensory properties.