Czech J. Food Sci., 2026, 44(1):35-44 | DOI: 10.17221/190/2024-CJFS

Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat breadOriginal Paper

Natasa Lakic-Karalić ORCID..., Ladislav Vasilišin ORCID..., Staniša Latinović ORCID..., Goran Vučić ORCID..., Slavica Grujić ORCID..., Božana Odžaković ORCID..., Anastasija Tegeltija, Ivana Čolić
Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Hercegovina

Pumpkin seeds and their oil cake are often treated as by-products, but their composition and high nutritive and biological value makes them a promising material for nutritional enrichment of bakery products. The purpose of this study was to characterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects of their addition on the chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity of the wheat bread. Six experimental bread samples with 5, 10 and 15% of PSF or PSOCF added to wheat basic formulation, and a control wheat sample, were produced. Results indicated that addition of PSF and PSOCF led to higher ash, cellulose, protein, fat, total carotene and unsaturated fats content, which means that the experimental bread samples had a higher nutritional value. PSF addition had more positive effect on the textural characteristics and antioxidant activity of bread, than PSOCF addition. All bread samples (evaluated by 5-point scale multiplied with the coefficient of importance) had very high sensory quality (89.88–96.59% of maximal possible quality). The results confirmed that PSF and PSOCF are suitable for use in food industry for nutritional enrichment of wheat bread and related products.

Keywords: wheat bakery products; seeds; pumpkin; chemical composition; product quality

Received: October 10, 2024; Revised: October 16, 2025; Accepted: October 23, 2025; Published: February 27, 2026  Show citation

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Lakic-Karalić N, Vasilišin L, Latinović S, Vučić G, Grujić S, Odžaković B, et al.. Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat bread. Czech Journal of Food Sciences. 2026;44(1):35-44. doi: 10.17221/190/2024-CJFS.
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