Abstract:
Recently, there has been growing interest in utilizing fruit and vegetable by-products for food
product development. This study investigates the potential of pumpkin peel (PP), a fiber-rich by
product abundant in minerals, polyphenols and antioxidants, as a functional ingredient in the
formulation of an instant soup mix. Five vegetable soup mix samples were formulated using
potato flour as the base material, substituted with PP at five levels: 0%, 25%, 50%, 75%, and
100%. The best formula was selected based on sensory evaluation with 30 semi-trained panelists,
and its physicochemical properties and storage stability were subsequently analyzed. The results
revealed that 50% substitution of potato flour with PP was the most preferred sample in terms
of taste and other sensory attributes, comparable to the control. Furthermore, the addition of PP
significantly increased (p<0.05) the crude fiber (7.50%), total dietary fiber (9.9%) ash content
(22.72%) phenolic content and antioxidant capacity, while reducing the carbohydrate content
(51.30%) compared to a control. No significant differences (p>0.05) were observed in moisture
content, pH, viscosity, or L* value between the control and PP-enriched samples. However, PP
incorporation significantly decreased the a* value (from 2.29±0.13 to 1.58±0.09) and increased
the b* value (from 21.47±0.89 to 23.37±0.27), indicating a shift towards a more yellowish color.
Storage studies conducted over three months at 25 °C revealed reductions in moisture content,
pH, viscosity and color parameters (L*, a*, b*) in the PP-added sample, while microbial counts
remained within safe limits. In conclusion, pumpkin peel flour demonstrates potential as a
functional ingredient in instant soup formulations by enhancing fiber content, nutritional quality,
and storage stability. The valorization of such agro-industrial by-products supports sustainable
food production and promotes environmental sustainability.
