Effect of substituting egg with pumpkin on the characteristics of creme caramel

Abstract

The objective of this study is to determine the effects of substituting egg with pumpkin on the characteristics of creme caramel in terms of texture, moisture content, colour and also microbial count besides determining the acceptance of creme caramel incorporated with pumpkin. The moisture contents for all samples were in the range of 59.16 to 71.26. There was no significant difference in moisture content between pumpkin with peel (P) and pumpkin without peel (W). This study showed the moisture content in creme caramel increased with increasing pumpkin incorporation. The L * value decreased with increasing amount of pumpkin incorporation. Besides that, egg are very important in of creme caramel making. The texture of creme caramel decreased with increasing level of pumpkin. Microbiological analysis results shows that most bacteria prefer growing in foods that have the higher amount of egg. Aerobic bacteria was more dominant than yeast and mould in creme caramel.