Work

Physicochemical and Sensory Characteristics of Instant Pumpkin Soup with Variations of Porang Flour as a Thickener

Year: 2024

Type: article

Abstract: Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties.

Source: Current Research in Nutrition and Food Science Journal

DOI: 10.12944/crnfsj.12.2.19

Authors: Nurrahman N, Agus Suyanto, Rr Annisa Ayuningtyas, Diode Yonata

Institution: Universitas Muhammadiyah Semarang

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Kementerian Perindustrian Republik Indonesia