Development of Traditional Date Cookie Formulation Using Pumpkin Puree

The aim of this study is the application of pumpkin puree (PP) in the formulation of a traditional date cookie in order to promote its sensory and cooking qualities. In addition its nutritional value due to the on pumpkin β-carotene content is improved. Date was replaced with pumpkin puree with different ratios (0, 5, 10, 20 and 25 %) as a filling and its effect was investigated on the physicochemical and qualitative properties in addition to the staling of the cookie after 1, 3 and 7 days of production. The β-carotene content was measured using HPLC. The results indicated that incorporation of pumpkin puree into the cookie caused a significant increase in its moisture, ash, fiber, protein and β-carotene contents but its specific volume reduced significantly. The rise in the pumpkin puree ratio brought about a pH reduction and an insignificant effect in the lipid content of the cookie. The addition of pumpkin puree to the formulation did not have a significant effect on the color parameters of the cookie surface; however, was effective on the core of the cookie as it increased its L*, a* and b*. The hardness of the samples containing higher levels of pumpkin puree was significantly lower than that of blank during storage.