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 βcarotene 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 βcarotene 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.