Physicochemical and Sensory Properties of Pumpkin (Cucurbita moschata D) and Arrowroot (Marantha arundinaceae L) Starch-based Instant Porridge

Abstract

Pumpkin is a potential source of vitamin A and antioxidant. Arrowroot starch as the source of carbohydrates contains a low glycemic index. However, the utilization of pumpkin and arrowroot starch as the source of food products is still limited. Both ingredients can be processed into nutritious food with practical servings. The objective of the research was to investigate the effect of pumpkin and arrowroot starch ratio and the rotation speed of the drum dryer on the physiochemical properties and the acceptability of the instant porridge. The various ratios of pumpkin and arrowroot starch in the study were 1:1, 2:1, 3:1, 4:1, and 5:1. The process of making instant porridge from pumpkin and arrowroot starch was using a drum dryer with a rotation speed at 1 and 1.5 rpm and a saturated steam pressure at 1 bar. The porridge yield was tested for physiochemical properties and acceptability. The variables of pumpkin to arrowroot starch and the rotation speed of the drum dryer affected the physical and chemical properties, and the acceptability of the instant porridge yielded. Based on amylograph characteristics, the instant porridge had amylograph profile type C, except on pumpkin and arrowroot starch in a ratio of 5:1 with drum dryer rotation speed at 1 rpm. The best and most acceptable instant porridge according to the panelists was obtained at the ratio of 5:1 with 1.5 rpm speed.

The hypoglycemic and regenerative effect of the pancreas using instant porridge mix of pumpkin and brown rice flour on diabetic rats

“…Treatment with chayote juice at a dose of 1 mL.100g -1 of body weight of rats per day decreased the triglycerides, total cholesterol, and LDL and increased HDL [22]. Pumpkin porridge and arrowroot starch at a 5:1 had a resistant starch content of 11.97% [23], affecting blood glucose levels in rats because resistant starch is not easily digested into glucose.…”

Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product

“…Based on pasting characteristics, starch varieties that are suitable to be ingredients of instant porridges are clustered among C-type starches. These starches exhibit limited granule swelling, no peak viscosity, short gelatinization times, and high water absorption indexes [7,8]. Mulyono et al [9] reported that adlay flour has a relatively high peak viscosity (2767-3958 cP), a long gelatinization time (356-438 s), and high breakdown viscosity values (1442-1585 cP).…”

Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch

“…Moreover, the applications are currently limited to consumption, after peeling, and subsequently fried, boiled, or used to create crepes and various foods. Furthermore, advanced processing and starch use are not common, although there have been reported health benefits in the fruit form, as seen with pumpkin [18]. This is due to the presence of several compounds, including alkaloids and saponins, characterized by the capacity to reduce blood glucose in people with diabetes mellitus and uric acid levels [10].…”