Effects of pumpkin (Cucurbita maxima) puree incorporation on the characteristics of noodle

Abstract

This study was carried out to determine the effects of pumpkin puree incorporation on the characteristics of noodles. Pumpkin purees (both with pumpkin skin and without pumpkin skin) were incorporated into noodles in the percentages of 10%, 20%, 30% and 40%. All noodle samples were then analyzed for their physical characteristics, proximate composition, sensory acceptance and shelf life. Physical analysis comprised of the colour profile analysis and texture analysis. As for the determination of proximate composition,the composition of ash, crude protein, crude fat, crude fibre, water, energy and carbohydrate were determined by using the AOAC method. Sensory analysis was carried out on attributes such as the colour, smell, shape, firmness, taste, moistness, softness and overall acceptance. Meanwhile, in the microbiological analysis, homogenized samples were cultured in Nutrient Agar and DRBC Agar to determine the total bacterial and yeast and mould count. All noodles had desirable colour, in terms of brightness, redness and yellowness. The tensile strength and elasticity of noodle samples decreased with the addition of pumpkin puree incorporation. As for the proximate composition, pumpkin noodle samples generally gave higher ash content in comparison to the control sample (100% wheat flour). Pumpkin noodle samples also gave higher value of crude fat content and crude fibre content when compared to the control sample. Sensory evaluation result indicated that panels preferred most noodles which were incorporated with 30% of pumpkin puree. In terms of shelf-life, pumpkin noodles could last averagely about 4-5 days in refrigerated condition. Signs of spoilage were indicated by foul odour, fungi growth and also colour changes of noodles.