AbstractPumpkins belong to the fami

Abstract
Pumpkins belong to the family of Cucurbitaceae. They are classified to Cucurbita pepo, Cucurbita moschata,
Cucurbita maxima and Cucurbita mixta, according to the texture and shape of their stems. The nutritional value of
pumpkin fruits is high, varies from one species or cultivar to another. Pumpkins are reach in vitamins C, B1, B6, K,
and in mineral substances. There are no data found about vacuum microwave dried pumpkin application in wheat
bread production. The main purpose of the research was to evaluate quality parameters of microwave vacuum dried
pumpkins and to verify its application in wheat bread production. Following quality parameters of pumpkins and
bread made with pumpkin additive were evaluated: moisture content (oven – drying method), vitamin C content
(iodometric), carotenoid content (spectrophotometric), reducing sugars (LVS 252:2000), colour changes (ColorTec-
PCM), total fat content (ISO 6492:1999), degree of bread liking (ISO 4121:2003), bread baking loss and dry off.
Quality parameters of non dried pumpkins were: content of reducing sugars