Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 4 5 2016 6 25 Pumpkin Peel Flour (Cucurbita máxima L.) - Characterization and Technological Applicability 327 333 EN Ana Carolina Burger Staichok Kamylla Rayssa Barros Mendonça Pamella Guerra Alves dos Santos Lismaíra Gonçalves Caixeta Garcia Clarissa Damiani Food Technology Departament, Federal University of Goiás, Box 131, CEP 74690-900, Goiania, Goiás, Brazil JFNR2016459 10.12691/jfnr-4-5-9 2016 1 1 2016 4 26 2016 6 23 The objectives of this paper were both the production and the characterization of flour from pumpkin peel as well as the development of breads with partial addition of the flour obtained from pumpkin peel substituting wheat flour. The characterization of the pumpkin peel flour revealed high protein content and good milk solubility index. We developed the following formulations: standard bread, bread with only wheat flour, and breads with 2.5 percent and five percent of pumpkin peel flour. The results demonstrated significant difference (p < 0.05) among the formulations regarding protein, ashes, carbohydrates, and caloric value. The texture parameters, in turn, indicated difference regarding cohesiveness and elasticity for the breads produced with 2.5 percent and five percent pumpkin peel flour. Specific volume and diameter also presented significant differences among the formulations. The manufacturing of breads with pumpkin peel flour is a healthy food alternative regarding the reuse of peels to reduces food waste. The formulation with the most satisfactory results among the analyses conducted involved the bread with five percent substitution with pumpkin peel flour.