Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution
##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
Abstract
Abstract. Sufiat S, Safrida S, Hamid YH, Kamal R, Partasasmita R. 2019. Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution. Nusantara Bioscience 11: 142-145. Bhoi cake is one of the traditional Acehnese dry snacks with basic ingredients of rice flour or wheat flour, castor sugar, eggs and vanilla. This study aims to evaluate nutritional value and consumer acceptance by organoleptic tests on bhoi cake substituted with pumpkin flour. Design of the study was a Completely Randomized Design (CRD) with 4 treatments and three replications. The treatments was the various level of pumpkin flour substitution (0%, 20%, 30%, and 40%). Consumer acceptability with the organoleptic test was carried out by 20 panelists, namely students of the Faculty of Teacher Training and Education Syiah Kuala University using a 5 points hedonic scale. The results showed that the nutritional value of bhoi cake with pumpkin flour substitution was good and have appropriate nutritional value. Sensory evaluation by organoleptic test showed that 30% pumpkin flour substitution was the best formula preferred by the panelist. Taste, aroma, color, texture and overall acceptability of formula C (30% substitution of pumpkin flour) of bhoi cake had the highest score (likes), with the characteristics of the bhoi cake were golden yellow, fragrant aroma, sweet taste, and soft texture.
2019-01-01
##plugins.themes.bootstrap3.article.details##
Chen L, Huang G. 2019. Antioxidant activities of sulfated pumpkin polysaccharides. Int J Biol Macromol. 126:743-746. doi: 10.1016/j.ijbiomac.2018.12.261.
Directorate of Nutrition, Ministry of Health RI. 1996. List of food ingredients. Jakarta.
Eksin NAM, Henderson HM, Townsend RJ. 1971. Biochemistry of foods. Academic Press, New York, San Franscisco, London.
El-Soukkary FA. 2001. Evaluation of pumpkin seed products for bread fortification. Plant Foods Hum Nutr. 56(4):365-84.
Hartati ME. 2011. Variation of wheat flour and pumpkin to nugget. XL.VIII(3):39-47.
Hendrasty, Henny K. 2003. Pumpkin flour makes and uses it. Yogyakarta. Kanisius.
Igfar A. 2012. Effect of Adding Yellow Pumpkin Flour (Cucurbita moschata) and Wheat Flour on Biscuit Making. [Thesis] Hasanuddin University, Makassar.
Joshi VK, Panesar PS. 2017. Specific Features of Table Wine Production Technology. Sci Tech Fruit Wine Prod, 295-461
Kundu H, Grewal RB, Goyal A, Upadhyay N, Prakash S. 2014. Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour. J Food Sci Technol. 51(10): 2600-7. doi: 10.1007/s13197-012-0777-x.
Adiari NWL, Yogeswara IBA, Putra IMWA. 2017. Development of functional food based on okara flour and black rice flour (Oryza sativa L.) as a snack for obese adolescents. Indonesian J Nutrition, 6 (1): 23-31.
Nor NM, Carr A, Hardacre A, Brennan CS. 2013. The development of expanded snack product made from pumpkin flour-corn grits: effect of extrusion conditions and formulations on physical characteristics and microstructure. Foods. (2):160-169. doi: 10.3390/foods2020160.
Norfezah MN, Hardacre A, Brennan CS. 2011. Comparison of waste pumpkin material and its potential use in extruded snack foods. Food Sci Technol Int 17(4):367-73. doi: 10.1177/1082013210382484.
Shahidan N, Irwandi J, Othman R, Zuhanis Y, Hashim HY. 2014. Carotenoid content in different locality of pumpkin (Cucurbita moschata) in Malaysia. Int J Pharmacy Pharmaceutical Sci. 6 (3):29-32
Nyam KL, Lau M, Tan CP. 2014. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Malays J Nutr. 19(1):99-109.
Nakhon PPS, Jangchud K, Jangchud A, Prinyawiwatkul W. 2017. Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. Int J Food Sci Tech.52: 2436-2444
Loelianda P, Nafi A, Windrati WS. 017. The substitution of pumpkin flour (Cucurbita oschata Durch) and sword koro (Canavalia ensiformis L.) on flour in cake making. J Agroteknologi 11(1): 45-54
Proserpio C, Lavelli V, Laureati M, Pagliarini E. 2019. Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptability. Food Sci Nutr. 7(2):730-737. doi: 10.1002/fsn3.917.
Rezig L, Chibani F, Chouaibi M, Dalgalarrondo M, Hessini K, Guéguen J, Hamdi S. 2013. Pumpkin (Cucurbita maxima) seed proteins: sequential extraction processing and fraction characterization. J Agric Food Chem. 61(32):7715-21. doi: 10.1021/jf402323u.
Ró?y?o R, Gawlik-Dziki U, Dziki D, Jakubczyk A, Kara? M, Ró?y?o K. 2014. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product. Food Tech Biotechnol. 52(4):430-438
Sinaga S. 2011. The Effect of Flour Substitution and the Type of Stabilizer in Making Pumpkin Cookies. [Thesis] Faculty of agriculture, University of Sumetera Utara Medan.
Soekarto. 1990. Organoleptic assessment for the food and agricultural products industry. Jakarta : Bhatara Aksara.
Usha RJr, Lakshmi M, Ranjani M. 2010. Nutritional, sensory and physical analysis of pumpkin flour incorporated into weaning mix. Malays J Nutr. 16(3):379-87.