# Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
## 3 Results and Discussion
### Phytochemical Characterisation of PPP
maxima_): 51.67 \(\pm\) 0.58 for L*, 6.67 \(\pm\) 0.58 for a*, and 42.67 \(\pm\) 0.58 for b*. [PERSON] and [PERSON] [PERSON] and [PERSON] (2018) observed significantly divergent values for the peel extract of two kinds of _C. maxima_. The results of color parameters (L*, a*, and b*) for the _Gold Nugget_ variety were 4.52, 2.92, and 3.17, whereas for _Amoro F1_, they were 1.87, 5.48, and 3.01. The variations in our results could be related to the matrix parts and variety. The chemical composition of the pumpkin pomace is shown in Table 1. The moisture content of the PPP was 8.85%, whereas ash, fat, protein, carbohydrate, and fiber contents were 6.68, 0.61, 11.12, 72.74, and 43.50% on a dry basis, respectively. It was found that the water, ash, protein, fat, total sugar, and total fiber in pumpkin pomace were approximately 7.48, 5.48, 9.21, 1.26, 5.86, and 31.27%, respectively, on a dry basis [PERSON] and [PERSON] (2018). The mean values of minerals in the PPP were analyzed using an atomic absorption spectrophotometer and are shown in Table 1. From Table 1, it is clear that the amount of Mg had significant results in the pumpkin pomace, followed by K, Na, Ca, P, Fe, and Zn, which had appreciable amounts. [PERSON] et al. [PERSON] et al. (2018) made a comparison of the minerals present in pumpkin pulp, and the values of Na, K, Fe, Ca, and Zn in pumpkin pulp were 17.87 \(\pm\) 0.22; 1592 \(\pm\) 20.3; 41.50 \(\pm\) 0.45; 1.49 \(\pm\) 0.02; and 0.46 \(\pm\) 0.01 mg/100 g, respectively. According to authors such as [PERSON] (1977), pumpkins in different regions have genetic variations in form, size, flavor, color, and nutritional composition. In addition, the nutrient makeup of particular species, namely, _C. maxima_, _C. pepo_, and _C. moschata_, vary based on their respective origins and growth settings. Furthermore, previous studies have provided evidence indicating that pumpkin seeds and pulp serve as notable reservoirs of proteins, carotenoids, tocopherols, and antioxidants while having low caloric content ([PERSON] et al., 2018). Characterization of Bioactive Potential of PPP-Supplemented Cheeses and Storage Stability of the Samples  
The bioactive compounds and antioxidant activity of the PPP-enriched cheeses under different storage times are presented in Table 2. Significant differences (\(p\) < 0.05) in the phytochemical characteristics and antioxidant activity were found among all whey cheese samples. The addition of pumpkin pomace (3% and 6%) to whey cheese enhanced total carotenoids (38.14-76.41 mg/100 g dw), flavonoids (23.92-38.64 mg CE/100 g dw) and polyphenols (45.44-82.83 mg GAE/100 g dw) and its antioxidant capacity (470.25-977.41 umol TE/g dw). The increase in the amount of PPP supplementation from 3% to 6% exhibited significant enhancements in the levels of carotenoids, flavonoids, and polyphenols in the cheese samples that were enriched compared to the control samples. The incorporation of powder led to an augmentation in the ABTS scavenging activity of the cheese, exhibiting a significant rise, notably in RCPP6%. This variation might be attributed to the high antioxidant capacity of the pumpkin pomace. Also, pumpkin pomace could be considered a good source of total phenolics. These results are consistent with the findings that pumpkin pomace demonstrates antioxidant action due to the presence of bioactive and functional compounds, especially phenolic compounds and flavonoids ([PERSON] et al., 2018; [PERSON] and [PERSON], 2018; [PERSON] and [PERSON], 2018). Likewise, [PERSON] et al. [40] found that adding rosemary extract and raising its concentration increased the phenol content and antioxidant activity of ultrafiltered-soft cheeses. The colorants for cream cheese were also evaluated using extracts from the fruit of Sea Buckthorn (_Hippophae rhamnoides_ L.) [41]. The primary quantifiable pigments and polyphenols found in the fruits' extracts were carotenoids (8.27 mg/L total carotenoids) and total polyphenols (1842.86 mg/100 g dw).