Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages

The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF). Three formulations with PF substitutions were evaluated: 10, 20 and 30%, along with a control formulation without substitution. The measured parameters included proximal composition, emulsion stability, water activity, water holding capacity, cooking loss, color and texture profile. Results showed that emulsion stability was not affected when substitution reached 20%, while the water holding capacity of the sausages increased by 3.81% when the 10% PF substitution was tested. Water activity, pH and cooking losses did not vary when the addition was 20% PF. The highest protein values were measured on the 20% substitution. Results showed that up to 20% WF replacement with PF guaranteed good quality sausages, resulting in a new possible development for the meat industry. Highlights Pumpkin flour was used as a partial substitute for wheat flour in Frankfurt-typesausages. The sausages made with the addition of pumpkin flour presented very good physicochemical, textural and color parameters. A sausage with good water holding capacity and low cooking losses was obtained. It is possible to replace up to 20% of the wheat flour with pumpkin flour without affecting the characteristics of the emulsion.