Centesimal composition, bioactive compounds and sensory acceptance of a snack with added pumpkin seed flour and genipap flour

The objective was to evaluate the proximate composition, bioactive compound content, and sensory acceptance of a wheat snack containing pumpkin seed (Cucurbita maxima) and genipap (Genipa americana L.) flours. To obtain the flours, pumpkin seeds and genipap pulp were dehydrated in a ventilated oven at 60°C and subsequently ground. Two versions of the snack were formulated: a standard version containing wheat flour and another containing pumpkin seed and genipap flours. The proximate composition was determined according to AOAC methodologies. Moisture was obtained by oven drying at 105°C, ash by incineration in a muffle furnace at 550°C, proteins by the macro-Kjeldahl method, lipids by the Soxhlet method, and carbohydrates by difference. The total energy value (TEV) was calculated according to Atwater factors. Bioactive compounds (total phenolics, flavonoids, carotenoids, tannins, and ascorbic acid) were analyzed, and antioxidant activity was determined by the spectrophotometric method using the DPPH radical. The product contained 10.03 g of protein, 8.74 g of lipids, 57.27 g of carbohydrates, and a total energy value of 368.03 kcal/100 g, 108.45 mg EAG/100 g of total phenolics, and 279.64 ± 10.12 μmol Trolox/g of antioxidant activity. Sensory evaluation was performed by 102 untrained consumers using a nine-point hedonic scale, a purchase intention test, and a paired preference test. In the sensory analysis, 93.1% of evaluators assigned scores between 6 and 9, while 78.4% stated they would probably or definitely purchase the product. In the preference test, 71% of evaluators chose the enriched formulation. These results demonstrate that the addition of pumpkin seed and genipap flours improved nutritional quality, bioactive compound content, and increased sensory acceptance, demonstrating that the snack is a healthy and functional option compared to conventional products.