Physicochemical, Antioxidant, and Sensory Quality of Pumpkin-Flavored Milk Incorporated with Pumpkin (Cucurbita Moschata) Pulp

This study aimed to evaluate the physicochemical, antioxidant, sensory, proximate, and microbiological properties of pasteurized milk incorporated with Pumpkin (Cucurbita moschata) pulp. The milk and pumpkin were mixed in the ratio of 90:0 (PFM0), 80:10 (PFM1), 75:15 (PFM2), 70:20 (PFM3), 65:25 (PFM4) and 60:30 (PFM5). Increasing Pumpkin pulp content significantly affected color (L*, a*, and b* values), viscosity, pH, and carotenoid concentration. Antioxidant activity demonstrated that higher Pumpkin concentrations enhanced radical-scavenging capacity. Sensory evaluation revealed that PFM2 (15% Pumpkin pulp) was the most preferred formulation, scoring highest for taste, texture, and appearance. Proximate analysis of PFM2 indicated moisture (87.37%), ash (0.38%), crude fat (0.93%), crude protein (3.33%), and total carbohydrates (7.98%). Microbiological analysis confirmed the absence of coliforms, Escherichia coli, and Salmonella spp.; however, elevated Total Plate Counts (TPC) were observed in samples PFM1 and PFM5, indicating potential concerns regarding overall microbial load. Pumpkin-flavored milk significantly improves total carotenoid content and antioxidant activity compared to plain pasteurized milk, suggesting its potential as a functional food.