Pumpkin flour effects on antioxidant activity, texture, and sensory attributes of flat tubers noodle

Abstract

Canna and arrowroot are local tubers which have high amount of amylose content and suitable for noodle. Flat noodles are one type of noodles that are characterized with a thin flat shape and is generally made from starch. Pumpkin flour is one of the processed products of pumpkin fruit, which can be used in manufacturing of formulated foods as functional ingredient. The aim of this research was to study the effect of pumpkin flour on texture, antioxidant activity, and sensory attributes of flat tubers noodle. In this study, flat noodle was made from canna or arrowroot starch, which is added with pumpkin flour. We added the pumpkin flour (0%, 5%, 10%, and 15% w/w, canna or arrowroot starch basis) in the flat noodle formulation. Result showed that the addition of pumpkin flour increased antioxidant activity of flat tubers noodle. The stickiness of flat tubers noodle increased with the increasing of pumpkin flour level. Flat noodle made form arrowroot starch was stickier than flat canna noodle. Sensory analysis was carried out on flat canna noodle with hedonic scoring method to identify which product is the most preferred by the panelist. Generally the aroma and taste of flat canna noodle did not vary with increasing of pumpkin flours level. Flat noodle made from canna starch with 10% of pumpkin flour obtained the highest score for color, texture (stickiness), and overall acceptability assessed. Antioxidant activity and stickiness measurement of flat canna noodle with 10% of pumpkin flour were 39.80% and 3350 gf respectively.

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

“…Pumpkin flour was used as functional ingredient in formulated food, flat noodles to increase antioxidant activity of the developed product. Improved aroma, flavor, taste, texture and overall accessibility of pumpkin powder incorporated noodles were observed ( Indrianti et al, 2021 ).…”

Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

“…Zaki et al (2018) incorporated pumpkin powder in wheat flour to develop cake and a significant increase in DPPH free radical scavenging activity of cake was observed with 15% level of pumpkin powder. Indrianti et al (2021) stated that pumpkin flour effects positively on antioxidant activity of flat tuber noodles as antioxidant activity of noodles significantly increased with increasing level of pumpkin powder. Malkanthi and Hiremath (2020) successfully supplemented pumpkin pulp powder into the traditional string hoppers and noticed a significant increase in antioxidant activity.…”

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

“…Amilosa yang rendah pada mie kering susbtitusi pasta labu menyebabkan daya ikatan antar molekul tidak kuat menyebabkan hilangnya padatan bahan semakin cepat dan proses retrogradasi lambat sehingga kekompakan, kelengketan dan daya kunyah rendah. Berbeda dengan mie dari tepung terigu yang memiliki kandungan pati dengan viskositas tinggi, proses retrogradasi lebih cepat terjadi sehingga tekstur menjadi lebih kohesif karena pada permukaan mie terbentuk lapisan pati yang telah mengalami retrogradasi (Indrianti et al, 2021). Menurut penelitian Muhandri dkk.…”