Physicochemical and sensory evaluation of pumpkin-based instant porridge with mocaf and cowpea flour
DOI:
https://doi.org/10.5219/scifood.8Keywords:
pumpkin, mocaf, instant porridge, antioxidant activity, β-caroteneAbstract
Functional food is currently a necessity along with the emergence of several degenerative diseases. These degenerative diseases, including coronary heart disease, diabetes, and hypercholesterolemia are the leading causes of death today. This study aims to produce instant porridge mixed with mocaf, pumpkin, and cowpea flour that is preferred by panelists and has the potential as a functional food. Instant porridge mixed with mocaf, pumpkin, and cowpea flour with variations; 1:1:1, 1:2:1, and 1:3:1. The drying temperature variations used were 130oC, 140oC, and150oC. The resulting instant porridge was tested for physical properties including: bulk density, yield, water and oil absorption, water absorption index, and colour. The level of preference was tested based on: colour, aroma, taste, viscosity, and overall preference. The instant porridge most preferred by panelists was analyzed chemically: water content, ash, protein, fat, carbohydrate by different, phenol, beta carotene, and antioxidant activity. Among all the samples tested in this study, the instant porridge that was most preferred by the panelists was the 1:3:1 variation at a drying temperature of 130oC, and has the potential to serve as a functional food.
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