Impact of the Enzyme-Hydrolyzed Pumpkin (Cucurbita moschata Duch.) Pulp on the Chemical and Textural Features of Cake Batter and Chiffon Cake

Pumpkin pulp (PP) was treated with α-amylase, cellulase, and pectinase to produce an enzyme-hydrolyzed PP (EPP), which was used to replace 50 or 100% water usage in cake making. Results indicated that PP/EPP usage reduced the air holding capacity of cake batter by increasing batter density and decreasing bubble area fraction and bubble numbers, while their usage in Chiffon cake enhanced protein, ash, crude fiber, and β-carotene contents, decreased water and lipid contents, and promoted textural indices of Chiffon cake. Meanwhile, PP/EPP usage decreased cake volume, specific volume, and baking loss ratio, increased cake shrinkage ratio, and caused a higher stomatal density and lower porosity area fraction. Altogether, EPP at 50% usage had a slight effect on these indices. It was thus concluded that EPP was a potential candidate for cake formulas to replace 50% water and could enhance the healthy functions of Chiffon cake via increasing dietary fiber and carotenoid contents.