Paper Title
Effect of Dried Pumpkin Powder on Physical, Chemical, and Sensory Properties of Noodle
Abstract
The objective of this study was to substitute wheat flour with dried pumpkin powder in the process of noodle
production. Eexperiments of this research were performed with different kinds of dryer and different levels of temperature
(a tray dryer (75C), single and double drum dryer (120C and 130C)). The result showed that drying temperature and
drying method affect qualities of pumpkin powder. Using a double drum dryer at 130C in order to dry pumpkin powder,
this drying method has better qualities (color, moisture content and water activity) than other methods. Chemical
compositions of pumpkin powder, 0.38 of water activity, 5.70 g/100g of moisture content, 4.63 g/100g of fat, 9.65 g/100g of
protein, 2.96 g/100g of ash, 77.06 g/100g of carbohydrate and 11,093.66 g/100 of beta-carotene. Substitution of wheat flour
with dried pumpkin powder in noodle was prepared at different amounts of wheat flour to pumpkin powder (0, 10, 20 and
30% w/w). Apparently, It was found that the large quantities of dried pumpkin powder could affect physical, chemical and
sensory characteristics of noodle. Ash content of noodle was increased when adding dried pumpkin powder and it increased
the mineral in the noodle. Color of dried pumpkin powder noodle was lower in lightness, higher in redness and yellowness
than the control sample. Cooking quality was changed when adding dried pumpkin powder, the cooking time decreased
whereas cooking loss and water absorption increased. The noodle with dried pumpkin powder had higher hardness and lower
elasticity (tensile strength and breaking length) than the noodle without dried pumpkin powder. The optimal level at 20%
substitution of wheat flour with dried pumpkin powder gave the sensory score overall acceptability. It is not different from
the control sample.
Keywords- Dried Pumpkin Powder, Noodle, Noodle Characteristic, Texture, Sensory.