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Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking

Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physi...

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Main Authors: Nik Murzaini, Nik Masturah, Taip, Farah Saleena, Ab Aziz, Norashikin, Abd Rahman, Nur Aalia
Format: Article
Language:English
Published: Enviro Research Publishers 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88625/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88625/
https://www.foodandnutritionjournal.org/volume8number1/effect-of-pre-treatment-in-producing-pumpkin-powder-using-air-fryer-and-its-application-in-bingka-baking/
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spelling my.upm.eprints.886252021-12-21T07:43:56Z http://psasir.upm.edu.my/id/eprint/88625/ Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking Nik Murzaini, Nik Masturah Taip, Farah Saleena Ab Aziz, Norashikin Abd Rahman, Nur Aalia Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p < 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products. Enviro Research Publishers 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88625/1/ABSTRACT.pdf Nik Murzaini, Nik Masturah and Taip, Farah Saleena and Ab Aziz, Norashikin and Abd Rahman, Nur Aalia (2020) Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking. Current Research in Nutrition and Food Science, 8 (1). 48 - 64. ISSN 2347-467X; ESSN: 2322-0007 https://www.foodandnutritionjournal.org/volume8number1/effect-of-pre-treatment-in-producing-pumpkin-powder-using-air-fryer-and-its-application-in-bingka-baking/ 10.12944/CRNFSJ.8.1.05
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 Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p < 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.
format Article
author Nik Murzaini, Nik Masturah
Taip, Farah Saleena
Ab Aziz, Norashikin
Abd Rahman, Nur Aalia
spellingShingle Nik Murzaini, Nik Masturah
Taip, Farah Saleena
Ab Aziz, Norashikin
Abd Rahman, Nur Aalia
Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
author_facet Nik Murzaini, Nik Masturah
Taip, Farah Saleena
Ab Aziz, Norashikin
Abd Rahman, Nur Aalia
author_sort Nik Murzaini, Nik Masturah
title Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
title_short Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
title_full Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
title_fullStr Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
title_full_unstemmed Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
title_sort effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'bingka' baking
publisher Enviro Research Publishers
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88625/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88625/
https://www.foodandnutritionjournal.org/volume8number1/effect-of-pre-treatment-in-producing-pumpkin-powder-using-air-fryer-and-its-application-in-bingka-baking/
_version_ 1720438539426988032
score 13.211869

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