Abstract:
Effects of incorporating pumpkin and milk into kuih bingka were conducted since there
has been no reported research regarding this area. Physical analysis namely colour profile
and texture determination, proximate determination and sensory evaluation had been
carried out to the studied formulations. Incorporation of pumpkin and milk into kuih
bingka had imparted lighter and more yellow colour to the kuih with a darker and more
red (based on colorimeter) top crust. However, the firmness and springiness of the kuih
had been reduced. Formulations prepared by using pumpkin had improved nutritional
content. Crude fat content, crude protein content and carbohydrate content had been
reduced while crude fiber content, moisture content and ash content had been increased
for both formulations prepared either by using milk or coconut milk. The results obtained
from the incorporation of milk were almost the same with the incorporation of pumpkin.
Crude fat content, crude fiber content and carbohydrate content had been reduced but
crude protein content, moisture content and ash content had been increased. From the
aspect of acceptance. in general, the incorporation of pumpkin was significantly more
accepted compared with the control formulation. The addition of 10% and 20% pumpkin
were more accepted however. Formulations with the addition of milk to the kuih were
significantly more accepted in term of colour (5. 73± 1.09a for M20% and 3.53± 1.6c for
CO%). However, in general, addition of milk was significantly less acceptable from the
aspect of odour (5.15±1.23a for CI 0% and 4.18± 1.63c for M30%), taste and overall
acceptance (5.18±1.45a for C10% and 3.88±1.57d for M30%). As a conclusion, the
incorporation of pumpkin and milk into kuih hingka had improved its nutritional value.
I Iowever, more studied have to be done to improve the texture. taste and odour of the
kuih bingka Labu prepared by using milk.
