The effect of replacement of fresh pumpkin with pumpkin powder in baked pumpkin cake (Bingka) production

Muslimin, Saniah (2017) The effect of replacement of fresh pumpkin with pumpkin powder in baked pumpkin cake (Bingka) production. [Project Paper]

Text FK 2017 2.pdf Download (1MB)

Abstract

Pumpkin belongs to the family of Cucurbitaceae which traditionally, pumpkin isconsumed as freshly boiled and steamed or as processed food items such as soup and curry. Nowadays, pumpkin powder is introduced in manufacturing formulated foods, especially in bakery products, soup, instant noodles and pasta. The objective of this study was to replace fresh pumpkin with pumpkin powder that consist of peeled and unpeeled respectively in baked pumpkin cake production. Baked pumpkin cake is known a popular traditional cake among the Malay society and it is made up of grated pumpkin flesh, some sugar, coconut milk, flour and salt. The quality of baked pumpkin cake produced were analyzed based on physical properties (moisture content and texture) by using air fryer. In this study, pumpkin baked cake production was produced using air fryer and response surface methodology was used to optimize the operating conditions (temperature and time) of air fryer. The experimental results were significantly (p<0.05) to describe and predict the response quality of baked pumpkin cake in terms of the moisture content and texture (hardness) with R²>0.95. The moisture content significantly (p<0.05) decreased with increasing temperature and time, whereas the texture (hardness) increased in baked pumpkin cake production. The optimum operating conditions were found to be temperature of 130°C and time of 25 minutes for baked pumpkin cake production. At this optimum condition, moisture content for pumpkin peeled fresh, pumpkin peeled powder, pumpkin unpeeled fresh and pumpkin unpeeled powder were found to be same which 42.4% and different in texture (hardness) were 1090.33N, 1042.85N, 1076.39N and 1074.74N respectively. The effect of replacement fresh pumpkin with pumpkin powder in term of moisture content and texture (hardness) shows that pumpkin powder is harder than pumpkin fresh due to decrease moisture content in baked pumpkin cake production.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	27 Oct 2022 04:38
Last Modified:	15 Nov 2022 04:03
URI:	http://psaspb.upm.edu.my/id/eprint/464

Actions (login required)

View Item