Development of Pumpkin Powder Incorporated Instant Noodles

Abstract

Pumpkin is rich in nutrients, low fat, provide little energy and inexpensive. It is benefit to increase the nutritional value of instant noodles. Therefore, the objective of this research was to study the effect of pumpkin powder (PP) on qualities of instant noodle. PP was added as part of instant noodle at 0, 5, 10, 15 and 20% of the whole mixture basis. The results showed instant noodle without PP had highest water absorption rate, 71.97% (p  0.05). Instant noodles tended to increase cooking loss when increasing the PP. The addition of PP had effect on product color, L* value decrease while a* and b* values increased (p  0.05). The ash and beta-carotene content of PP instant noodles were significantly higher than control (p  0.05). The sensory evaluation showed that the instant noodles substitute with 10% PP had higher score than the others (p  0.05); color, flavor, taste, texture and overall acceptance were 8.77, 8.23, 8.73, 8.33, 8.33 and 8.76, respectively.

Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security

“…After washing, the meat was chopped into small pieces and boiled in a pressure cooker for 20 to 25 min. The boiled meat was dried in a tray dryer (Thermolife Sciences) at 55 ± 5 °C 15 and Nanthachai et al 16 were adopted to prepare the beetroot powder and pumpkin powder, respectively. Beetroot was washed thoroughly with potable water and then peeled.…”

Profil Tekstur, Daya Rehidrasi, Cooking Loss Mie Kering Substitusi Pasta Labu Kuning Dan Pewarna Alami

“…Semakin banyak penambahan pasta labu kuning dalam pembuatan mie menyebabkan kandungan protein meningkat karena hasil penelitian Nurjanah dkk. (2020), menunjukkan di dalam tepung labu kuning sebesar per 100 g sampel terdapat kandungan protein sebesar 16,19 g. Nanthachai et al (2020), menyatakan peningkatan bubuk labu kuning mengakibatkan penurunan daya serap air pada mie, karena kemampuan labu kuning dalam menyerap air lebih rendah. Hal tersebut bisa terjadi karena labu kuning tidak mengandung gluten sehingga tidak terbentuk matriks gluten.…”

Mie Krill: Incorporation of Indigenous Udang Saih (Sumatran Krill) Extract Containing Astaxanthin and Essential Fatty Acids into an Instant Noodle Product Made from Composite Flour

“…Previously, Nanthachai et al [36] had made functional instant noodles containing pumpkin powder and the color of the product was varying from orange to red color. The darker color od instant noodle products as the amount of pumpkin powder added was increased.…”