The Caracteristicts of Yellow Pumpkin with Shard Gourd Method Processing | Chapter 2 | Emerging Challenges in Agriculture and Food Science Vol. 7

 The current study seeks to ascertain the yield in the production of pumpkin flour as well as the chemical composition and morphological properties of pumpkin flour that has been processed utilising the method of shard gourd from pumpkin fruit. According to the results of the SEM analysis, the starch granule in the yellow pumpkin flour is covered by irregular granules containing fibre. Pumpkin needs to be turned into flour to be more durable when kept and feasible for further processing as an alternative innovation for refined flour alternatives. Cut the pumpkin fruit after cleaning and separating it from the skin and buds to create pumpkin flour. The pulp is then sieved in 110 mesh sizes, dried, floured, and cut into small pieces. The amount of pumpkin flour produced by processing pumpkin fruit ranges from 5 to 10%. There are 6.9 percent water, 22.8 percent protein, 1.1 percent fat, 5.7 percent ash, 47.4 percent starch, and 22.1 percent food fibre in the manufactured pumpkin flour. Pumpkin flour is suitable for making pumpkin sponge, which is rich in fibre and nutrients, based on its chemical makeup. The study's analysis of the characteristics of yellow pumpkin flour reveals that it has good nutritional qualities and can be used as an ingredient in foods that are processed, such as pastries, cakes, and other foods that are more prominently coloured yellow naturally rather than with additional food colouring.

Author(s) Details:

Ida Farikha Azizah,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Ika Mulawati P. N.,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Ngatinem,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Novi Kuswardani,
Laboratory of Starch Technology, Agency for the Assessment and Application of Technology Lampung, Indonesia.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8314