Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF).Three formulations with PF substitutions were evaluated: 10, 20 and 30%, along with a control formula