Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry

Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flo...

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Bibliographic Details
Main Authors: Miguel A. Gallardo, M. Esther Martínez-Navarro, Irene García Panadero, José E. Pardo, Manuel Álvarez-Ortí
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
antioxidant capacity
β-carotene
cracker reformulation
functional foods
pumpkin pulp flour
valorization of by-products
Online Access:https://www.mdpi.com/2304-8158/14/14/2548
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