Development of Healthy Chips Fortified with Sesame and Pumpkin Seeds

Abstract

This study investigated the formulation and development of functional baked potato chips enriched with ground sesame and pumpkin seeds, aiming to evaluate their effects on the chemical composition (moisture, fat, ash, and fiber), physicochemical properties, extent of oxidation, antioxidant activity, and sensory characteristics of the manufactured chips. Two formulations were prepared: chips containing 15g of sesame seeds (CS) and chips containing 15g of pumpkin seeds (CP). Commercial potato chips were used as the control (CC). The chemical composition was significantly influenced by the type of chip and the incorporation of sesame and pumpkin seeds. The CC sample exhibited the lowest moisture, ash, and fiber contents, and the highest fat content. At the same time, the proximate composition of CS and CP was characterized by low fat content and high moisture, ash, and fiber levels. In terms of pH, no significant difference was detected between all samples. The CC sample had the lowest peroxide value, followed by the CP sample, then the CS one.A significant difference was detected between the control sample and the seed-incorporated samples, which had the lowest acidity value.Regarding antioxidant activity (DPPH), the CS and CP samples showed higher activitythan the control. Sensory scores were affected by sesame and pumpkin seeds; the CC sample had the highest average across all the sensory attributes tested compared to the added seeds samples.