Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 22 ISSUE 4
Written by Nela DRAGOMIR, George Claudiu TOMA, Violeta Alexandra ION, Andreea BARBU, Aurora DOBRIN, Andrei MOT, Viorica LAGUNOVSCHI-LUCHIAN

A vegetable with a high nutritional value and with a low cost of cultivation makes the pumpkin a coveted candidate as a functional ingredient in obtaining bakery products with a special destination. The aim of the work was to carry out a study on the introduction of pumpkin flesh (Cucurbita maxima), obtained in an ecological system, in the production of gluten-free products intended for people with metabolic or allergic problems. Fresh and baked pumpkin pulp was analyzed from a chemical and biochemical point of view. The demand for vegetable ingredients that add value to a food product has increased a lot recently. Also, the demand for bakery products is increasing, especially for products specific to a certain segment of vulnerable consumers. The obtained results showed that protein content for Cucurbita maxima pumpkin flesh is 23.06% for the fresh version and 15.51% for the baked version; and the fiber content of the analyzed samples is 10.794% for the pumpkin pulp and 7.623% for the baked pumpkin pulp. Regarding total phenolic, values of phenolic compounds found in our research, are 36.03 mg/100g for pumpkin flesh and 40.40mg/100g for pumpkin flesh. A high of value total phenolic compounds will have a major impact on bakery products.

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