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Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'

Pum kin ‘ in ka’ is a traditional Mala sian dessert that is made of coconut milk, um kin, su ar, flours, and e s. This study aims to evaluate and optimise the effect of rocess arameter usin con ecti e o en. Peeled and cleaned un eeled um kin were rocessed into owder and added into the ‘ in ka’ formu...

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Main Authors: Nik Murzaini, Nik Masturah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Abd Rahman, Nur 'Aliaa
Format: Conference or Workshop Item
Language:English
Published: Faculty of Food Science and Nutrition, Universiti Malaysia Sabah 2017
Online Access:http://psasir.upm.edu.my/id/eprint/75340/1/ICFSN2017-3.pdf
http://psasir.upm.edu.my/id/eprint/75340/
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spelling my.upm.eprints.753402019-10-07T03:58:42Z http://psasir.upm.edu.my/id/eprint/75340/ Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' Nik Murzaini, Nik Masturah Taip, Farah Saleena Ab. Aziz, Norashikin Abd Rahman, Nur 'Aliaa Pum kin ‘ in ka’ is a traditional Mala sian dessert that is made of coconut milk, um kin, su ar, flours, and e s. This study aims to evaluate and optimise the effect of rocess arameter usin con ecti e o en. Peeled and cleaned un eeled um kin were rocessed into owder and added into the ‘ in ka’ formulation. Tem erature and akin time were aried etween ( 8 – 2 ) and (6 – 70) min respectively. The process was o timised usin res onse surface methodolo and moisture content, hardness and chewiness were selected as the out ut res onses. The o timum rocess arameters were and 6 minutes for all aked um kin ‘ in ka’. The moisture content and hardness of sam le results of ‘ in ka’ made from fresh eeled and un eeled um kin are 38.28 , 32.43 N and 38.4 , . 2 N, res ecti ely. The moisture content and hardness of ‘ in ka’ made from eeled um kin owder are 37.23 , 77.24 N and ‘ in ka’ made from unpeeled pumpkin owder is 38.4 , 37. 7 N. The ‘ in ka’ made from fresh un eeled um kin was ercei ed as sweet with uniform texture, ood intensity of color, and rich in um kin fla or. The effect of decreasin tem e rature and time in akin ‘ in ka’ are resulted in higher moisture content, lower textural of hardness and chewiness. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/75340/1/ICFSN2017-3.pdf Nik Murzaini, Nik Masturah and Taip, Farah Saleena and Ab. Aziz, Norashikin and Abd Rahman, Nur 'Aliaa (2017) Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'. In: International Conference on Food Science and Nutrition (ICFSN 2017), 25-26 Oct. 2017, The Pacific Sutera Hotel, Kota Kinabalu, Sabah, Malaysia. (pp. 126-135).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Pum kin ‘ in ka’ is a traditional Mala sian dessert that is made of coconut milk, um kin, su ar, flours, and e s. This study aims to evaluate and optimise the effect of rocess arameter usin con ecti e o en. Peeled and cleaned un eeled um kin were rocessed into owder and added into the ‘ in ka’ formulation. Tem erature and akin time were aried etween ( 8 – 2 ) and (6 – 70) min respectively. The process was o timised usin res onse surface methodolo and moisture content, hardness and chewiness were selected as the out ut res onses. The o timum rocess arameters were and 6 minutes for all aked um kin ‘ in ka’. The moisture content and hardness of sam le results of ‘ in ka’ made from fresh eeled and un eeled um kin are 38.28 , 32.43 N and 38.4 , . 2 N, res ecti ely. The moisture content and hardness of ‘ in ka’ made from eeled um kin owder are 37.23 , 77.24 N and ‘ in ka’ made from unpeeled pumpkin owder is 38.4 , 37. 7 N. The ‘ in ka’ made from fresh un eeled um kin was ercei ed as sweet with uniform texture, ood intensity of color, and rich in um kin fla or. The effect of decreasin tem e rature and time in akin ‘ in ka’ are resulted in higher moisture content, lower textural of hardness and chewiness.
format Conference or Workshop Item
author Nik Murzaini, Nik Masturah
Taip, Farah Saleena
Ab. Aziz, Norashikin
Abd Rahman, Nur 'Aliaa
spellingShingle Nik Murzaini, Nik Masturah
Taip, Farah Saleena
Ab. Aziz, Norashikin
Abd Rahman, Nur 'Aliaa
Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
author_facet Nik Murzaini, Nik Masturah
Taip, Farah Saleena
Ab. Aziz, Norashikin
Abd Rahman, Nur 'Aliaa
author_sort Nik Murzaini, Nik Masturah
title Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
title_short Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
title_full Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
title_fullStr Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
title_full_unstemmed Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
title_sort effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
publisher Faculty of Food Science and Nutrition, Universiti Malaysia Sabah
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/75340/1/ICFSN2017-3.pdf
http://psasir.upm.edu.my/id/eprint/75340/
_version_ 1648738199958192128
score 13.211869

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