Functional confectionery from pumpkin pulp

Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, constipation, gastritis, etc. In case of the patisserie and bakery products, which consumption in Moldova exceeds considerably (1.5 times) the average consumption in EU countries, it is particularly important to reduce calorific value and increase the biological value of the products. In this scientific paper we present lean functional confectionery with added pumpkin paste, meant to diversify the range pastries and help to enhance the biological value of the products due to the rich content of vitamins, micro- and macronutriments contained in the pumpkin paste. We have conducted researches about the basic raw material used in the preparation of confectionery products such as flour, pumpkin. Studies have shown that the quality of the raw material used was of high quality. We investigated three varieties of pumpkin cultivated in the Republic of Moldova (Aport; Crown prince; Butternap). For research was selected the pumpkin "Crown Prince" because of its spread and optimal color intensity in the obtained pastries. Pastry (bun buns, cake based on sunflower oil, cake-based vegetable margarine, cookie-based margarines and mayonnaise plant) were prepared with the addition of pulp pumpkin in concentrations of 40% 30%, 20% buns, cakes and 25%, 20%, 15% biscuit. Studies have shown that the addition of 20% paste pumpkin to flour, improves not only the nutritional values of products during Lent, but also the appearance, taste, smell and its color, without affecting other physico-chemical (dry porosity, the number of units / kg). An extremely important parameter for food is the antioxidant capacity and also the oxidative stability. The paper analyzed the ability to inhibit hydrogen peroxide (HPSA) of the products during the expected term of validity and the development of lipid fraction of the pastry with the addition of pumpkin pulp compared to control samples. Finally, the microbiological analysis of raw materials and products made with pumpkin paste allowed to establish the optimal storage duration of the products.