Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Banana flowers are highly susceptible to enzymatic browning. Different pretreatments are generally used to reduce enzymatic browning and also helpful to reduce the bitterness of banana flowers. This study explored different pretreatments effects on drying kinetics, moisture diffusion, physical, functional, flow, and sensory properties of banana flower powder. Samples were pretreated with five different pretreatments (T0: Control, T1: Blanching, T2: Citric acid solution, T3: Lemon juice, T4: Brine solution, T5: Rice rinse water) then dried under a tray dryer (50°C). Experimental data were fitted to thin‐layer drying models and the Page model was found the best‐fitted model for all pretreatments with the highest R2 values of 0.99652 (T0), 0.99584 (T1), 0.99438 (T2), 0.99499 (T3), 0.9950(T4), and 0.99903(T5). The diffusivity coefficient of moisture transfer was calculated by using Fick's second law and varied from 1.2925 × 10−6m2/s to 9.8493 × 10−7m2/s. Sample T5 showed the highest lightness L* of 56.66 ± 1.56 with redness (a*) of 2.31 ± 0.56, and yellowness (b) of 9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% (T0) and bulk and tapped density were varied from 0.3315 to 0.4023 g/cm3 and 0.4109 to 0.467 g/cm3. Pretreatments also affected flow, foaming, and oil binding properties. Industrial applications The finding of this study can be applied in the waste utilization process in banana farms and help to generate income for farmers. Pretreatment before processing can reduce enzymatic browning, bitterness, starchy flavor, and also helps to enhance functional, flow, color characteristic of banana flower powder which will increase consumer demand. This comparative study regarding pretreatment can be useful for different processing. The present work suggests that dipping banana flower slices in lemon juice and rice rinse water before drying operation valuable pretreatment technology for banana flower drying, which can not only improve color parameters of banana flower powder, but also enhance some functional and flow properties of banana flower powder. Data generated can be used for process design and new food product formulation. Novelty Impact Statement Drying of banana waste (flower) has been mathematically modeled. Effective diffusivity has been determined for understanding the physico‐functional properties. Functional properties of banana flower powder are studied which is useful for new product development.

show abstract

“…Similarly, Murzaini et al. (2020), reported that pretreatment of pumpkin had a significant effect on the particle size of pumpkin powder.…”

Section: Resultsmentioning

confidence: 86%

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Jha

Meghwal

Prabhakar

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…However, moisture content for all samples was above 50%. To date, the highest moisture content obtained for 'bingka' is 45.92% (Murzaini et al, 2020). Apart from other ingredients, the amount of durian paste used also has resulted to an increment in moisture content.…”

Section: Moisture Contentmentioning

confidence: 99%

Converting Durian-Based Traditional Dessert into Ready-To-Eat Durian Stick through Sausage Technology Application

Razali¹,

Hamzah

Man³

et al. 2021

Adv Agric Food Res J

View full text Add to dashboard Cite

Durian known as the King of Fruit is a prominent, common native Southeast Asian fruit and very popular among the local Malaysians. Nowadays, there are various types of durian-based products available in the market such as ice-cream, cakes, chips, chocolate bars, and pre-mixed powders. There are also traditional dessert products produced using fresh durian filling such as ‘dodol’, ‘lempuk’ and ‘bingka’. However, as time goes on, traditional desserts are increasingly forgotten. The aim of this study was to diversify durian-based products into Ready-To-Eat (RTE) durian stick. The stick production technique began with the process of grinding the durian paste, mixing the ingredients, stuffing the mixture into the sausage casing, steaming the mixture and chilling the RTE durian stick. Next, the firmness and moisture content of the RTE durian stick production were also analyzed. Apart from that, sensory evaluation is conducted to determine the consumer acceptance of the RTE durian stick that has been produced. Based on the results obtained, the best firmness for this RTE durian stick is 10.42 N. The value of the moisture content obtained is high, which is between 52.05% to 61.89%. The overall acceptability of RTE durian stick resulted 3.7 out of its full score which is 5. For the RTE durian stick, where the RTE durian stick was satisfactory to the panellists, the overall acceptability showed a score of 74%. In conclusion, this method can be used to increase the added value and uniqueness of the RTE durian-based stick produced, however, improvements such as product formulations and freezing methods to extend the product’s shelf life is necessary for the future to produce better RTE dessert products. The RTE durian stick has potential to be commercialized for local and international markets based on the overall acceptability in terms of the texture, appearance, smell and taste.

show abstract

“…The industrial food applications of pumpkins also include meat products (beef meatballs, chicken burgers, and low-fat meatballs), grain products (bread, cake, biscuits, cookies, muffins, and pasta), beverages (juice, pineapple juice, and smoothies), and dairy (yoghurt and ice cream) [1,[8][9][10]. It can also be incorporated into foods such as candies and rice cakes, as well as the traditional Indonesian cake 'Bingka' [11,12]. Enriching food products with pumpkin can be considered a strategy to increase the consumption of vegetables and the bioactive ingredients present in them without significantly changing eating habits of the population [12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

Zaremba

Hęś

Jędrusek‐Golińska

et al. 2023

Foods

View full text Add to dashboard Cite

This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH cation radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.

show abstract

Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Cited by 6 publications

References 29 publications

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico‐functional, and flow properties of banana flower powder

Converting Durian-Based Traditional Dessert into Ready-To-Eat Durian Stick through Sausage Technology Application

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

Contact Info

Product

Resources

About