Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators




sliced pumpkin, pumpkin's slice shape, culinary quality of cupcake, smell and taste of cupcake


This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points.

Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake.

In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak.

The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

Author Biographies

Vitalii Liubych, Uman National University of Horticulture

Doctor of Agricultural Sciences, Professor

Department of Food Technology

Volodymyr Novikov, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technology

Valeriia Zheliezna, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technology

Vitalii Prykhodko, Uman National University of Horticulture


Department of Plant Growing

Oleksandr Balabak, Nataional Dendrological Park Sofiyivka of the National Academy of Science of Ukraine

PhD, Senior Researcher

Department of Genetics, Selection and Reproductive Biology of Plants

Viktor Kirian, Ustymivka Experimental Station of Plant Production

PhD, Deputy Director for Research, Head of Laboratory

Laboratory of Cereals

Oleh Tryhub, Ustymivka Experimental Station of Plant Production

PhD, Head of Laboratory

Laboratory of Legumes, Groats Crops and Maize

Volodymyr Bardakov, Institute of Agricultural Microbiology and Agro-industrial Production of NAAS


Laboratory of Agriculture and Seed Production

Mykola Kyrpa, Institute of Grain Crops of National Academy of Agrarian Sciences of Ukraine

Doctor of Agricultural Sciences, Professor

Laboratory of Methods of Grain Storage and Standardization

Vasyl Petrenko, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine


Laboratory of Grain Milling and Bakery Technology


  1. Olson, R., Gavin-Smith, B., Ferraboschi, C., Kraemer, K. (2021). Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs. Nutrients, 13 (4), 1118. doi:
  2. Staichok, A. C. B., Mendonça, K. R. B., dos Santos, P. G. A., Garcia, L. G. C., Damiani, C. (2016). Pumpkin Peel Flour (Cucurbita máxima L.) – Characterization and Technological Applicability. Journal of Food and Nutrition Research, 4 (5), 327–333. Available at:
  3. Das, S., Banerjee, S. (2015). Production of pumpkin powder and it's utilization in bakery products development: a review. International Journal of Research in Engineering and Technology, 4 (5), 478–481. doi:
  4. Efremova, E. N., Taranova, E. S., Kuznetsova, E. A., Zenina, E. A., Labutina, N. V. (2021). Application of cedar flour in the production of bakery products. IOP Conference Series: Earth and Environmental Science, 845 (1), 012106. doi:
  5. Timotijevic, L., Khan, S. S., Raats, M., Braun, S. (2019). Research priority setting in food and health domain: European stakeholder beliefs about legitimacy criteria and processes. Food Policy, 83, 116–124. doi:
  6. Petrenko, V., Liubich, V., Bondar, V. (2017). Baking quality of wheat grain as influenced by agriculture systems, weather and storing conditions. Romanian Agricultural Research, 34, 69–76. Available at:
  7. Dwyer, J. T., Wiemer, K. L., Dary, O., Keen, C. L., King, J. C., Miller, K. B. et. al. (2015). Fortification and Health: Challenges and Opportunities. Advances in Nutrition, 6 (1), 124–131. doi:
  8. Cedola, A., Cardinali, A., Del Nobile, M. A., Conte, A. (2019). Enrichment of Bread with Olive Oil Industrial By-Product. Journal of Agricultural Science and Technology B, 9 (2), 119–127. doi:
  9. Osokina, N., Liubych, V., Volodymyr, N., Leshchenko, I., Petrenko, V., Khomenko, S. et. al. (2020). Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal. Eastern-European Journal of Enterprise Technologies, 6 (11 (108)), 17–26. doi:
  10. Dotto, J. M., Chacha, J. S. (2020). The potential of pumpkin seeds as a functional food ingredient: A review. Scientific African, 10, e00575. doi:
  11. Liubych, V. V., Zheliezna, V. V., Hrabova, D. M. (2021). Quality of triticale cupcakes enriched with pumpkin paste. Collected Works of Uman National University of Horticulture, 99, 17–28. doi:
  12. Kolesnyk, I., Palinchak, O. (2021). Creating of lines and hybrids of pumpkin with increased carotene content. Foothill and mountain agriculture and stockbreeding, 69 (2), 58–75. doi:
  13. Różyło, R., Gawlik-Dziki, U., Dziki, D., Jakubczyk, A., Karaś, M., Różyło, K. (2014). Wheat Bread with Pumpkin (Cucurbita maxima L.). Pulp as a Functional Food Product. Food Technol. Biotechnol., 52 (4), 430–438. doi:
  14. Wojtyk, P. M., Masurok, D. M., Turchyn, I. M. (2019). Development of technology of garbuze ice cream. Vcheni zapysky TNU imeni V.I. Vernadskoho, 30 (69 (6)), 86–90. doi:
  15. Lie, L., Brown, L., Forrester, T., Plange-Rhule, J., Bovet, P., Lambert, E. et. al. (2018). The Association of Dietary Fiber Intake with Cardiometabolic Risk in Four Countries across the Epidemiologic Transition. Nutrients, 10 (5), 628. doi:
  16. Gedi, M. A. (2022). Pumpkin seed oil components and biological activities. Multiple Biological Activities of Unconventional Seed Oils, 171–184. doi:
  17. Yudicheva, O. P., Kalashnyk, O. V., Moroz, S. E., Rybalko, O. A., Korsun, A. V. (2020). Organoleptic assessment of wheat bread enriched with pumpkin processing products. Herald of Lviv University of Trade and Economics. Technical sciences, 23, 136–144. doi:
  18. Kampuse, S., Ozola, L., Straumite, E., Galoburda, R. (2015). Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products. Acta Universitatis Cibiniensis. Series E: Food Technology, 19 (2), 3–14. doi:
  19. Gutyj, B., Hachak, Y., Vavrysevych, J., Nagovska, V. (2017). The influence of cryopowder “Garbuz” on the technology of curds of different fat content. Eastern-European Journal of Enterprise Technologies, 2 (10 (86)), 20–24. doi:
  20. Adelaide, D. M., Vanissa, A., Vanessa, B. G., William, D. A., Fabien, D. D. F., Inocent, G. (2021). Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit. Journal of Scientific Research and Reports, 27 (6), 1–13. doi:
  21. Sathiya, M. K., Aathira, P., Anjali, E. K., Srinivasulu, K., Sulochanamma, G. (2015). Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. International Food Research Journal, 25 (3), 1081–1087. Available at:
  22. Chandra, S., Singh, S., Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52 (6), 3681–3688. doi:
  23. Bachynska, Y. (2018). Formation of Nutritional Properties of Sugar Cookies due to the Use of Pumpkin Seed Pomace. Path of Science, 4 (6), 1001–1008. doi:
  24. Budoyo, E. S. B., Suseno, T. I. P., Widjajaseputra, A. I. (2014). Substitusi Terigu dengan Tepung Labu Kuning terhadap Sifat Fisik dan Organoleptik Muffin. Journal of Food Technology and Nutrition, 13 (2), 75–80. Available at:
  25. Fathonah, S., Rosidah, Setyaningsih, D. N., Paramita, O., Istighfarin, N., Litazkiyati (2018). The Sensory Quality and Acceptability of Pumpkin Flour Cookies. Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology. doi:
  26. Anitha, S., Ramya, H. N., Ashwini, A. (2020). Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies. International Journal of Chemical Studies, 8 (4), 1030–1035. doi:
  27. Jesmin, A. M., Ruhul, A. M., Mondal, S. C. (2016). Effect of Pumpkin Powder on Physico-chemical Properties of Cake. International Research Journal of Biological Science, 5 (4), 1–5. Available at:
  28. Scarton, M., Nascimento, G. C., Felisberto, M. H. F., Moro, T. de M. A., Behrens, J. H., Barbin, D. F., Clerici, M. T. P. S. (2021). Muffin with pumpkin flour: technological, sensory and nutritional quality. Brazilian Journal of Food Technology, 24. doi:
  29. Bayramov, E., Aliyev, S., Gasimova, A., Gurbanova, S., Kazimova, I. (2022). Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree. Eastern-European Journal of Enterprise Technologies, 2 (11 (116)), 58–68. doi:
  30. Coelho, M. S., Salas-Mellado, M. M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT - Food Science and Technology, 60 (2), 729–736. doi:
  31. Mykolenko, S. Yu., Hez’, Y. V. (2017). Study of spelt and pumpkin flour influence on bread consumer characteristics. Prodovolchi resursy, 9, 228–234. Available at:
  32. Hospodarenko, G., Poltoretskyi, S., Liubych, V., Novikov, V., Zheliezna, V., Vorobyova, N., Ulianych, I. (2018). Quality formation of pasta and confectionery products from grain of wheat Spelta. Visnyk ahrarnoi nauky Prychornomoria, 1, 199–210. Available at:
  33. Litun, P. P., Kyrychenko, V. V., Petrenkova, V. P., Kolomatska, V. P. (2009). Systematychnyi analiz v selektsiyi polovykh kultur. Kharkiv, 351.
  34. Tsarenko, O. M., Zlobin, Yu. A., Skliar, V. H., Panchenko, S. M. (2000). Kompiuterni metody v silskomu hospodarstvi ta biolohiyi. Sumy, 200.
  35. Liubych, V., Novikov, V., Zheliezna, V., Prykhodko, V., Petrenko, V., Khomenko, S. et. al. (2020). Improving the process of hydrothermal treatment and dehulling of different triticale grain fractions in the production of groats. Eastern-European Journal of Enterprise Technologies, 3 (11 (105)), 55–65. doi:
  36. Liubych, V., Novikov, V., Polianetska, I., Usyk, S., Petrenko, V., Khomenko, S. et. al. (2019). Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production. Eastern-European Journal of Enterprise Technologies, 3 (11 (99)), 40–51. doi:
  37. Black, R. E., Victora, C. G., Walker, S. P., Bhutta, Z. A., Christian, P., de Onis, M. et. al. (2013). Maternal and child undernutrition and overweight in low-income and middle-income countries. The Lancet, 382 (9890), 427–451. doi:
  38. Keats, E. C., Neufeld, L. M., Garrett, G. S., Mbuya, M. N. N., Bhutta, Z. A. (2019). Improved micronutrient status and health outcomes in low- and middle-income countries following large-scale fortification: evidence from a systematic review and meta-analysis. The American Journal of Clinical Nutrition, 109 (6), 1696–1708. doi:
  39. Pongjanta, J., Naulbunrang, A., Kawngdang, S., Manon, T., Thepjaikat, T. (2014). Utilization of pumpkin powder in bakery products. Songklanakarin J. Sci. Technol., 28, 71–79. Available at:



How to Cite

Liubych, V., Novikov, V., Zheliezna, V., Prykhodko, V., Balabak, O., Kirian, V., Tryhub, O., Bardakov, V., Kyrpa, M., & Petrenko, V. (2022). Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators . Eastern-European Journal of Enterprise Technologies, 3(11 (117), 19–30.



Technology and Equipment of Food Production

Most read articles by the same author(s)