Chemical properties of instant pumpkin soup with the addition of porang flour
Year: 2024
Type: article
Abstract: Pumpkin is a source of β-carotene, vitamins, flavonoids, saccharides, water-soluble vitamins, mineral salts, and phenolics which are beneficial for health. Porang flour acts as a thickener and stabilizer from glucomannan content. This study aimed to determine the effect of adding porang flour on antioxidant activity, levels of β-carotene, levels of vitamin C, total phenolic, and dietary fiber of instant pumpkin soup. The experimental research method uses a one-factorial, completely randomized design (CRD) with five treatments and five replications. The research phase began with the preparation of instant pumpkin soup, with the addition of various variations of porang flour (0, 0.5, 1, 1.5 and 2%), then analysis was performed on antioxidant activity, levels of β-carotene, vitamin C, total phenolic and crude fiber. The results showed that increasing the concentration of porang flour caused an increase in antioxidant levels, total phenolic, crude fiber, also a decrease in β-carotene and vitamin C levels of instant pumpkin soup. It was concluded that adding 1.5% (w/w) porang flour produced instant pumpkin soup with the best chemical properties.
Source: Food Research
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4405036696