Akademik Veri Yönetim Sistemi
Journal of Food Composition and Analysis, cilt.148, 2025 (SCI-Expanded, Scopus)
Pumpkin seed with its rich nutrient content and easy accessibility is a promising candidate for novel plant-based products. In this study, different formulations were generated to produce pumpkin seed spread within the framework of a Box-Behnken experimental design. Sensory and instrumental analyses were then conducted to assess the qualitative characteristics of the spread samples, while consumer preference-driven mathematical modeling methods were employed to identify the optimal formulation. The fatty acid profile as well as the fundamental analytical analysis of the samples was presented in detail. With the response surface evaluation of color and texture measurements, it was found that all components individually and in interaction had a significant impact on the work of shear and color brightness of the samples. It was found that samples with moderate fat content appealed more to consumers through sensory analysis. Although no correlation was established between instrumental and sensory parameters, it was determined that the composition of the most favored pumpkin seed spread matched the production levels of the sample deemed optimal by instrumental analysis (25 % sunflower oil and 12.5 % honey).