Abstract
This study aimed to investigate the effects of oven baking (180°C for 40 min), microwaving (8 min), and steaming (20 min) on the physicochemical properties, β-carotene content, and in vitro digestibility of sweet pumpkin flours, along with the sensory profiles of muffins and noodles prepared with the treated flours. Among treatments, oven-baked flour exhibited the highest β-carotene content (477.6 ± 3.8 mg/100 g) compared to native flour (NF) (379.9 ± 0.2 mg/100 g). NF exhibited the highest RS content (13.2%), and although heat treatment slightly reduced resistant starch (RS) levels (11.4-12.9%), oven-baked flour retained RS most effectively among the treated samples. Muffins and noodles incorporating oven-baked flour showed higher RS content compared to control products (p < 0.05). Muffins and noodles prepared with oven-baked flour showed lower grassy-flavor intensity and more pronounced yellowish appearance than those with other treatments (p < 0.05). These findings suggest that thermal processing, particularly oven baking, enhances the nutritional and sensory properties of sweet pumpkin flour, supporting its use as a functional ingredient in bakery and noodle products.