Development of the recipe for cookies with pumpkin flour

Keywords: shortbread cookies, pumpkin flour, wheat flour, cookie strength, porosity, sensory evaluation


The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved.

In the studies, different replacement of wheat flour with pumpkin flour was studied according to the following scheme: 0 %, 5 %, 10 %, 15 %, 20 %. The formation of strength, the ratio of the mass to the volume of the cake, its volume to the mass, the degree of swelling and sensory evaluation of the cookies were studied. As a result, it was established that the addition of pumpkin flour to the shortbread cookie recipe had a significant (р≤0.05) effect on its quality indicators. The strength of cookies and the ratio of its mass to volume increased with the addition of pumpkin flour. The degree of swelling and the ratio of the volume of cookies to mass decreased compared to the version without pumpkin flour. The use of pumpkin flour significantly changed the sensory indicators of cookie quality. The smell of cookies decreased from 9.0 to 3.7 points. The taste of cookies – from 9.0 to 3.0 points. Using it in the recipe reduces the volume of cookies, which reduces the degree of swelling and the ratio of its mass to volume. In addition, pumpkin flour has a specific smell and taste, which negatively affects the sensory evaluation of cookies. Therefore, the higher its content in the recipe, the worse the quality of the cookies.

A distinctive feature of the obtained results is the use of 5 % pumpkin flour in the cookie technology. With this recipe, the strength is 1.45 kg, the degree of swelling is 1.70, the ratio of cookie mass to volume is 0.65, cookie volume to mass is 1.53. The color of the surface of the cookies is light brown, the color of the crumb is yellow, the pores are small, thin-walled, uniform, the consistency is crumbly. Smell is 8.3 points, taste – 9.0 points.

The developed recommendations can be used by enterprises of low productivity for the production of shortbread cookies


Download data is not yet available.

Author Biographies

Vitalii Liubych, Uman National University of Horticulture

Department of Food Technology

Volodymyr Novikov, Uman National University of Horticulture

Department of Food Technology

Valeriia Zheliezna, Uman National University of Horticulture

Department of Food Technology

Halyna Koval, Uman National University of Horticulture

Department of General Agriculture

Oleh Tryhub, Ustymivska Experimental Station of Plant Production

Laboratory of Legumes, Groats Crops and Maize

Svitlana Belinska, State University of Trade and Economics

Department of Commodity Science, Safety and Quality Management

Olena Tverdokhlib, H. S. Skovoroda Kharkiv National Pedagogical University

Department of Botany

Yuliia Honcharuk, Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine

Department of General Agriculture

Tetyana Kolibabchuk, Institute of Bioenergy Crops and Sugar Beet of the National Academy of Agrarian Sciences

Verkhniatka Research and Breeding Station

Serhii Pykalo, The V. M. Remeslo Myronivka Institute of Wheat of National Academy of Agrarian Sciences of Ukraine

Department of Biotechnology, Genetics and Physiology


Xu, J., Zhang, Y., Wang, W., Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200–213. doi:
Fattore, E., Massa, E. (2018). Dietary fats and cardiovascular health: a summary of the scientific evidence and current debate. International Journal of Food Sciences and Nutrition, 69 (8), 916–927. doi:
Vieira, M. V., Oliveira, S. M., Amado, I. R., Fasolin, L. H., Vicente, A. A., Pastrana, L. M., Fuciños, P. (2020). 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization. Food Hydrocolloids, 107, 105893. doi:
Sharma, Dr. R., Kumar, S., Kumar, V., Thakur, A. (2019). Comprehensive review on nutraceutical significance of phytochemicals as functional food ingredients for human health management. Journal of Pharmacognosy and Phytochemistry, 8 (5), 385–395. doi:
Abuajah, C. I., Ogbonna, A. C., Osuji, C. M. (2014). Functional components and medicinal properties of food: a review. Journal of Food Science and Technology, 52 (5), 2522–2529. doi:
Olson, R., Gavin-Smith, B., Ferraboschi, C., Kraemer, K. (2021). Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs. Nutrients, 13 (4), 1118. doi:
Bashir, S., Yaseen, F., Sharma, V., Purohit, S. R., Barak, S., Mudgil, D. (2020). Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed. Biointerface Research in Applied Chemistry, 10 (5), 6565–6576. doi:
Dhiman, A. K., Babu, G. N., Surekha, A., Preethi, R. (2017). Development and Standardization of Ripe Pumpkin Based Squash and its Stability during Storage. International Journal of Current Microbiology and Applied Sciences, 6 (10), 821–831. doi:
Kuchtová, V., Karovičová, J., Kohajdová, Z., Minarovičová, L. (2016). Chemical composition and functional properties of pumpkin pomace-incorporated crackers. Acta Chimica Slovaca, 9 (1), 54–57. doi:
Minarovičová, L., Lauková, M., Karovičová, J., Kohajdová, Z. (2018). Utilization of pumpkin powder in baked rolls. Potravinarstvo Slovak Journal of Food Sciences, 12 (1), 195–201. doi:
himan, A. K., Negi, V., Attri, S., Ramachandran, P. (2017). Development and Standardization of Instant Food Mixes from Dehydrated Pumpkin and Pumpkin Seed Powder (Cucurbita moschata Duch ex Poir). International Journal of Bio-Resource and Stress Management, 8 (2), 213–219. doi:
Dhiman, A. K., Vidiya, N., Surekha, A., Preethi, R. (2017). Studies on development and storage stability of dehydrated pumpkin based instant soup mix. Journal of Applied and Natural Science, 9 (3), 1815–1820. doi:
Dhiman, A., Vidya, N., Surekha, A, Preethi, R. (2017). Optimization of instant halwa mix from dehydrated pumpkin and its stability during storage. International Journal of Agriculture Sciences, 9 (11), 4026–4030. Available at:
Kalyna, V., Kondratiuk, N. V., Uvarova, N. V., Rozghon, O. G., Bohuslavskyi, V. V., Lytsenko, M. V. (2021). Characteristics and composition of fractional products from pumpkin seeds. Journal of Chemistry and Technologies, 29 (4), 660–670. doi:
Dar, A., Sofi, S., Rafiq, S. (2017). Pumpkin the functional and therapeutic ingredient: A review. International Journal of Food Science and Nutrition, 2 (6), 168–173. Available at:
Dotto, J. M., Chacha, J. S. (2020). The potential of pumpkin seeds as a functional food ingredient: A review. Scientific African, 10, e00575. doi:
Dhiman, A., Bavita, K., Attri, S., Ramachandran, P. (2018). Preparation of pumpkin powder and pumpkin seed kernel powder for supplementation in weaning mix and cookies. International Journal of Chemical Studies, 6 (5), 167–175. Available at:
Tkachenko, A., Pakhomova, I. (2016). Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value. Eastern-European Journal of Enterprise Technologies, 3 (11 (81)), 54–61. doi:
Chelyabieva, V. N., Turinova, I. V. (2019). Use of lentil flour in the cookie recipe. Scholarly notes of V. I. Vernadsky Tavri National University, 30 (69), 91–94.
Loza, A., Quispe, M., Villanueva, J., Peláez, P. P. (2017). Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability. Scientia Agropecuaria, 8 (4), 315–325. doi:
Litun, P. P., Kyrychenko, V. V., Petrenkova, V. P., Kolomatska, V. P. (2009). Systematychnyi analiz v selektsii polovykh kultur. Kharkiv, 354.
Tsarenko, O. M., Zlobin, V. H., Skliar, Yu. A., Panchenko, S. M. (2000). Computer methods in agriculture and biology. Sumy: TOV «Elita-Star», 203.
Kiharason, J. W., Isutsa, D. K., Ngoda, P. N. (2017). Effect of drying method on nutrient integrity of selected components of pumpkin (Cucurbita moschata Duch.) fruit flour. ARPN Journal of Agricultural and Biological Science, 12 (3), 110–116. Available at:
Kaur, M., Singh, V., Kaur, R. (2017). Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies. Bioactive Carbohydrates and Dietary Fibre, 9, 14–20. doi:
Das, S., Banerjee, S. (2015). Production of pumpkin powder and it's utilization in bakery products development: a review. International Journal of Research in Engineering and Technology, 4 (5), 478–481. doi:
Development of the recipe for cookies with pumpkin flour

👁 30
⬇ 36
How to Cite
Liubych, V., Novikov, V., Zheliezna, V., Koval, H., Tryhub, O., Belinska, S., Tverdokhlib, O., Honcharuk, Y., Kolibabchuk, T., & Pykalo, S. (2023). Development of the recipe for cookies with pumpkin flour. EUREKA: Life Sciences, (2), 21-30.
Food Science and Technology