摘要 : Pumpkin (Cucurbita moschata) is a fruit that contains a large amount of dietary fiber. In this study, noodles were produced by substituting a part of wheat flour with pumpkin powder at two concentrations (5% and 10%). Sensory, phy... 展开 Pumpkin (Cucurbita moschata) is a fruit that contains a large amount of dietary fiber. In this study, noodles were produced by substituting a part of wheat flour with pumpkin powder at two concentrations (5% and 10%). Sensory, physicochemical, microstructure, and cooking analyzes were performed on the resulting noodles. The addition of pumpkin powder caused a significant increase in ash, dietary fiber, Mg, K and Zn content, cooking loss, water absorption capacity and adhesiveness values, and a significant decrease in the protein, fat and carbohydrate content and energy value. The cohesiveness, resilience, gumminess, springiness, and chewiness values also decreased significantly. It was determined from microstructure images that the addition of pumpkin powder to the noodle formulation led to an interruption in the gluten-starch matrix. The color analysis revealed the control sample to have significantly lower a* and b* values and higher L* values than the enriched samples. Finally, the noodles made with pumpkin powder received significantly higher sensory scores in terms of overall acceptability, flavor and color. 收起