Effects of pumpkin and milk incorporation on physicochemical and sensory characteristics of kuih bingka

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.