Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation.

This article investigates the development and evaluation of pasta supplemented with pumpkin seed meal (PSM) at levels ranging from 0% to 15% to enhance its nutritional and functional qualities. The study found that increasing PSM significantly improved the protein content, antioxidant potential, firmness, and bioactive compounds of the pasta, while reducing optimal cooking time and altering cooking loss and color characteristics. Sensory evaluation indicated that pasta with 9% PSM supplementation achieved the highest overall acceptability without compromising quality. Structural analyses using Fourier transform infrared spectroscopy and scanning electron microscopy confirmed the presence of bioactive compounds and modifications in the pasta's protein network due to PSM addition. The research suggests that PSM can be incorporated up to 9% in pasta formulations to produce a functional food with enhanced nutritional and antioxidant properties.