Glycemic response and antioxidant activity of pumpkin seed powder (Cucurbita maxima) blended biscuits

Abstract

The present study aimed to evaluate glycemic response and antioxidant activity of pumpkin seed powder (Cucurbita maxima) blended biscuits. Refined wheat flour was replaced by pumpkin seed powder at 5, 7.5, and 10% for the preparation of biscuits. Nutrient composition and antioxidant activity were analysed for the organoleptically best accepted pumpkin seed powder incorporated biscuits. Glycemic response of best accepted pumpkin powder incorporated biscuits was investigated in normal healthy subjects administering 25g of available carbohydrates and reference food (white bread) with 4 days wash out period between test food and reference food. Serum blood glucose levels were estimated at 0, 30, 60, 90 and 120min respectively. Among different level of pumpkin seed powder incorporated biscuits, 5% incorporation was best accepted by panalists. Antioxidant activity of 5% pumpkin seed powder incorporated biscuits was 27.60 mg ascorbic acid equivalent/100g. The glycemic index of 5% pumpkin seed powder incorporated biscuits was 74.61.