References

• Abdel-Samie, M. A.-S., Wan, J., Huang, W., Kim Chung, O., & Xu, B. (2010). Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality. Cereal Chemistry, 87, 454–460. doi:10.1094/CCHEM-01-10-0012
   Web of Science ®Google Scholar
• Adamska, A., & Rutkowska, J. (2014). Odd- and branched fatty acids in milk fat – characteristics and health properties. Postepy Higieny i Medycyny Doswiadczalnej, 68, 957–966. (in Polish)
   Web of Science ®Google Scholar
• Andjelkovic, M., Van Camp, J., Trawka, A., & Verhé, R. (2010). Phenolic compounds and some quality parameters of pumpkin seed oil. European Journal of Lipid Science and Technology, 112, 208–217. doi:10.1002/ejlt.200900021
   Web of Science ®Google Scholar
• AOCS. (2000). Official method Ce 2-66. Preparation of methyl esters of fatty acids. Urbana, IL, USA: American Oil Chemists’ Society.
   Google Scholar
• Atuonwu, A. C., & Akobundu, E. N. T. (2010). Nutritional and sensory quality of cookies supplemented with defatted pumpkin (Cucurbita pepo) seed flour. Pakistan Journal of Nutrition, 9, 672–677. doi:10.3923/pjn.2010.672.677
   Google Scholar
• Barakat, L. A., & Mahmoud, R. H. (2011). The antiatherogenic, renal protective and immunomodulatory effects of purslane, pumpkin and flax seeds on hypercholesterolemic rats. North American Journal of Medical Sciences, 3, 411–417. doi:10.4297/najms.2011.3411
   PubMedGoogle Scholar
• Barylko-Pikielna, N., & Matuszewska, I. (2014). Sensory testing of food. Fundamentals, methods, applications. Cracow, Poland: PTTZ.
   Google Scholar
• Chiremba, C., Taylor, J. R. N., & Duodu, K. G. (2009). Phenolic content, antioxidant activity, and consumer acceptability of sorghum cookies. Cereal Chemistry, 86, 590–594. doi:10.1094/CCHEM-86-5-0590
   Web of Science ®Google Scholar
• El Adawy, T. A., & Taha, K. M. (2001). Characteristics and composition of different seed oils and flours. Food Chemistry, 74, 47–54. doi:10.1016/S0308-8146(00)00337-X
   Web of Science ®Google Scholar
• Esterbauer, H. (1993). Cytotoxicity and genotoxicity of lipids-oxidation products. The American Journal of Clinical Nutrition, 57(suppl), 779S–786S.
   PubMed Web of Science ®Google Scholar
• Faroosh, R., & Moosavi, S. M. R. (2009). Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. Journal of Agricultural Sciences and Technology, 11, 173–179.
   Web of Science ®Google Scholar
• Frankel, E. N. (1980). Lipid oxidation. Progress in Lipid Research, 19, 1–22. doi:10.1016/0163-7827(80)90006-5
   PubMed Web of Science ®Google Scholar
• Giami, S. Y., Achinewhu, S. C., & Ibaakee, C. (2005). The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour. International Journal of Food Science and Technology, 40, 613–620. doi:10.1111/j.1365-2621.2005.01008.x
   Web of Science ®Google Scholar
• Ismail, T., Akhtar, S., Riaz, M., & Ismail, A. (2014). Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International Journal of Food Sciences and Nutrition, 65, 661–666. doi:10.3109/09637486.2014.908170
   PubMed Web of Science ®Google Scholar
• ISO 3960:2012. 2012. Determination of peroxide value. Animal and vegetable fats and oils. Geneva, Switzerland: International Organization for Standardization.
   Google Scholar
• ISO 6885:2008. 2008. Determination of anisidine value. Edible vegetable fats. Geneva, Switzerland: International Organization for Standardization.
   Google Scholar
• Kulkarni, A. S., & Joshi, D. C. (2013). Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. International Food Research Journal, 20, 587–591.
   Google Scholar
• Kunachowicz, H., Nadolna, I., Przygoda, B., & Iwanow, K. (2005). Food composition and nutritional tables. Warsaw: PZWL. (in Polish)
   Google Scholar
• Makni, M., Fetoui, H., Gargouri, N. K., El Garoui, M., & Zeghal, N. (2011). Antidiabetic effect of flax and pumpkin seed mixture powder: Effect on hyperlipidemia and antioxidant status in alloxan diabetic rats. Journal of Diabetes and Its Complications, 25, 339–345. doi:10.1016/j.jdiacomp.2010.09.001
   PubMed Web of Science ®Google Scholar
• Mallia, S., Escher, F., & Schlichtherle-Cerny, H. (2008). Aroma-active compounds of butter: A review. European Food Research and Technology, 226, 315–325. doi:10.1007/s00217-006-0555-y
   Web of Science ®Google Scholar
• Marmesat, S., Morales, A., Velasco, J., Ruiz-Méndez, M. V., & Dobarganes, M. C. (2009). Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation. Grasas Y Aceites, 60, 155–160. doi:10.3989/gya.096908
   Web of Science ®Google Scholar
• Martı́nez-Navarrete, N., Camacho, M. M., Martı́nez-Lahuerta, J., Martı́nez-Monzó, J., & Fito, P. (2002). Iron deficiency and iron fortified foods – a review. Food Research International, 35, 225–231. doi:10.1016/S0963-9969(01)00189-2
   Web of Science ®Google Scholar
• Nawirska-Olszańska, A., Kita, A., Biesiada, A., Sokół-Łętowska, A., & Kucharska, A. (2013). Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. Food Chemistry, 139, 155–161. doi:10.1016/j.foodchem.2013.02.009
   PubMed Web of Science ®Google Scholar
• Onacik-Gür, S., Żbikowska, A., & Jaroszewska, A. (2015). Effect of high-oleic sunflower oil and other pro-health ingredients on physical and sensory properties of biscuits. CyTA-Journal of Food, 1–8. doi:10.1080/19476337.2015.1032358
   Web of Science ®Google Scholar
• Patel, S. (2013). Pumpkin (Cucurbita sp.) seeds as nutraceutic: A review on status quo and scopes. Mediterranean Journal of Nutrition and Metabolism, 6, 183–189. doi:10.1007/s12349-013-0131-5
   Google Scholar
• Pegg, R. B. (2001). Measurement of primary oxidation products. In R. E. Wrolstad (Ed.), Current protocols in food analytical chemistry (pp. D2.1.1–D2.1.15). New York, NY: John Wiley & Sons. doi:10.1002/0471142913
   Google Scholar
• Reddy, V., Urooj, A., & Kumar, A. (2005). Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry, 90, 317–321. doi:10.1016/j.foodchem.2004.05.038
   Web of Science ®Google Scholar
• Revathy, M. N., & Sabitha, N. (2013). Development, quality evaluation and popularization of pumpkin seed flour incorporated bakery products. International Journal of Food and Nutritional Sciences, 2, 40–45.
   Google Scholar
• Rezig, L., Chouaibia, M., Msaadab, K., & Hamdia, S. (2012). Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil. Industrial Crops and Products, 37, 82–87. doi:10.1016/j.indcrop.2011.12.004
   Web of Science ®Google Scholar
• Rutkowska, J., Adamska, A., & Bialek, M. (2012). Fatty acid profile of the milk of cows reared in the mountain region of Poland. Journal of Dairy Research, 79, 469–476. doi:10.1017/S0022029912000428
   PubMed Web of Science ®Google Scholar
• Sánchez-Moreno, C., Larrauri, J. A., & Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76, 270–276. doi:10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9
   Web of Science ®Google Scholar
• Singh, M. R. P., & Ram, T. (2010). A study of factors affecting kids’ preferences regarding confectionery products. Management Insight, 1, 26–30.
   Google Scholar
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic – phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
   Google Scholar
• Uthumporn, U., Woo, W. L., Tajul, A. Y., & Fazilah, A. (2015). Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution. CyTA – Journal of Food, 13, 220–226. doi:10.1080/19476337.2014.942700
   Web of Science ®Google Scholar
• Vujasinovic, V., Djilas, S., Dimic, E., Romanic, R., & Takaci, A. (2010). Shelf life of cold-pressed pumpkin (Cucurbita pepo L.) seed oil obtained with a screw press. Journal of the American Oil Chemists Society, 87, 1497–1505. doi:10.1007/s11746-010-1630-x
   Web of Science ®Google Scholar
• Ward, D., & Ainsworth, P. (1998). The development of a nutritious low cost weaning food for Kenya infants. African Journal of Health Sciences, 5, 89–95.
   PubMedGoogle Scholar
• Wasowicz, E., Gramza, A., Hes, M., Jelen, H. H., Korczak, J., & Malecka, M. (2004). Oxidation of lipids in food. Polish Journal of Food and Nutrition Sciences, 13, 87–100.
   Google Scholar
• Xanthopoulou, M. N., Nomikos, T., Fragopoulou, E., & Antonopoulou, S. (2009). Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts. Food Research International, 42, 641–646. doi:10.1016/j.foodres.2009.02.003
   Web of Science ®Google Scholar
• Yamasaki, M., Mansho, K., Mishima, H., Kimura, G., Sasaki, M., Kasai, M., … Yamada, K. (2000). Effect of dietary conjugated linoleic acid on lipid peroxidation and histological change in rat liver tissues. Journal of Agricultural and Food Chemistry, 48, 6367–6371. doi:10.1021/jf9912001
   PubMed Web of Science ®Google Scholar
• Zbikowska, A., & Marcinkiewicz, A. (2010). Comparison of the quality of high-fat shortcakes obtained with and without baking powder. Zeszyty Problemowe Postępow Nauk Rolniczych, 552, 247–256.
   Google Scholar
• Zbikowska, A., & Rutkowska, J. (2008). Possibility of partial replacement of fat by inuline in cookies in order to decrease their caloric value. Polish Journal of Food and Nutrition Sciences, 58, 113–117.
   Google Scholar
• Zbikowska, A., & Rutkowska, J. (2011). Quality of fats in cookies as affected by storage and addition of oat flakes. Cereal Chemistry, 88, 234–238. doi:10.1094/CCHEM-11-10-0171
   Web of Science ®Google Scholar
• Zbikowska, A., Rutkowska, J., & Kowalska, M. (2015). Consumption safety of pastries, confectionery and potato products as related to fat content. Journal of American College of Nutrition, 9, 1–8. doi:10.1080/07315724.2014.942472
   Web of Science ®Google Scholar
• Zdunczyk, Z., Minakowski, D., Frejnagel, S., & Flis, M. (1999). Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein. Nahrung, 43, 392–395. doi:10.1002/(SICI)1521-3803(19991201)43:6<392::AID-FOOD392>3.0.CO;2-2
   PubMedGoogle Scholar
• Zock, P. L., Vries, J. H. M., & Katan, M. B. (1994). Impact of myristic acid versus palmitic acid on serum lipid and lipoprotein levels in healthy women and men. Arteriosclerosis, Thrombosis and Vascular Biology, 14, 567–575. doi:10.1161/01.ATV.14.4.567
   PubMed Web of Science ®Google Scholar