Enzyme‐Enabled Valorization of Pumpkin–Carrot Matrix: Unlocking Soluble Carbohydrates for Functional Fat Substitution in Bread

ABSTRACT With rising health concerns and changing dietary preferences, excessive fat intake has been linked to obesity, coronary heart disease, and hypertension. This study presents a novel approach to generating a functional, carbohydrate‐rich extract from a pumpkin–carrot matrix using a tailored enzymatic strategy for carbohydrate‐compatible fat substitution in bread. By employing pectinase and cellulase, and optimizing process variables through one‐factor‐at‐a‐time (OFAT) and orthogonal array design, key enzymatic conditions were determined to maximize the release of reducing sugars. Among the tested variables, pectinase concentration emerged as the most significant, yielding a peak sugar content of 5.22 g/100 g under optimal conditions (150 U/g pectinase, 150 U/g cellulase, 40°C, 2 h). Incorporating the hydrolysate into bread formulations at varying substitution levels resulted in a progressive fat reduction from 5.39% to 0%, with a corresponding carbohydrate increase from 52.34% to 57.74%, without compromising bread structure. These findings highlight the functional compatibility of the enzymatically liberated carbohydrates with starch matrices, positioning the extract as a promising clean‐label ingredient for healthier, reduced‐fat bakery products. This work underscores the sustainable valorization of vegetable biomass and its integration into the evolving landscape of polysaccharide research for the next generation of health‐conscious food innovations.