The effects pumpkin flour incorporation on the characteristics of bun

Abstract

This study reported the effects of adding pumpkin flour in characteristics of bun. Three different type of pumpkin flour was used in this study which is pumpkin without skin flour, pumpkin with skin flour and whole pumpkin flour. For the different type of pumpkin flour, 5 %, 10 %, 15 % and 20 % was used in develop pumpkin bun. Physical analysis was done for all formulation and the physical analysis that was done is diameter, volume, texture (firmness) and colour. While proximate analysis was carried out for 5% of different types of pumpkin flour. Sensory evaluation was done for on 50 panels. Based on the results, incorporation of pumpkin flour affected the characteristic of bun. The more pumpkin flour incorporated, the lesser the diameter, volume and firmness of the bun. Then, the colours became darker with increased of pumpkin flour level. From the proximate analysis, the results from the study showed that control bun has the highest moisture, ash, and carbohydrate content while bun prepared with pumpkin without skin flour has the highest protein and fibre content. Bun with whole pumpkin flour has the highest fat content.