Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
Pum kin ‘ in ka’ is a traditional Mala sian dessert that is made of coconut milk, um kin, su ar, flours, and e s. This study aims to evaluate and optimise the effect of rocess arameter usin con ecti e o en. Peeled and cleaned un eeled um kin were rocessed into owder and added into the ‘ in ka’ formu...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Food Science and Nutrition, Universiti Malaysia Sabah
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/75340/ http://psasir.upm.edu.my/id/eprint/75340/1/ICFSN2017-3.pdf |
| _version_ | 1848857661863362560 |
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| author | Nik Murzaini, Nik Masturah Taip, Farah Saleena Ab. Aziz, Norashikin Abd Rahman, Nur 'Aliaa |
| author_facet | Nik Murzaini, Nik Masturah Taip, Farah Saleena Ab. Aziz, Norashikin Abd Rahman, Nur 'Aliaa |
| author_sort | Nik Murzaini, Nik Masturah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Pum kin ‘ in ka’ is a traditional Mala sian dessert that is made of coconut milk, um kin, su ar, flours, and e s. This study aims to evaluate and optimise the effect of rocess arameter usin con ecti e o en. Peeled and cleaned un eeled um kin were rocessed into owder and added into the ‘ in ka’ formulation. Tem erature and akin time were aried etween ( 8 – 2 ) and (6 – 70) min respectively. The process was o timised usin res onse surface methodolo and moisture content, hardness and chewiness were selected as the out ut res onses. The o timum rocess arameters were and 6 minutes for all aked um kin ‘ in ka’. The moisture content and hardness of sam le results of ‘ in ka’ made from fresh eeled and un eeled um kin are 38.28 , 32.43 N and 38.4 , . 2 N, res ecti ely. The moisture content and hardness of ‘ in ka’ made from eeled um kin owder are 37.23 , 77.24 N and ‘ in ka’ made from unpeeled pumpkin owder is 38.4 , 37. 7 N. The ‘ in ka’ made from fresh un eeled um kin was ercei ed as sweet with uniform texture, ood intensity of color, and rich in um kin fla or. The effect of decreasin tem e rature and time in akin ‘ in ka’ are resulted in higher moisture content, lower textural of hardness and chewiness. |
| first_indexed | 2025-11-15T12:01:06Z |
| format | Conference or Workshop Item |
| id | upm-75340 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:01:06Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Nutrition, Universiti Malaysia Sabah |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-753402019-10-07T03:58:42Z http://psasir.upm.edu.my/id/eprint/75340/ Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' Nik Murzaini, Nik Masturah Taip, Farah Saleena Ab. Aziz, Norashikin Abd Rahman, Nur 'Aliaa Pum kin ‘ in ka’ is a traditional Mala sian dessert that is made of coconut milk, um kin, su ar, flours, and e s. This study aims to evaluate and optimise the effect of rocess arameter usin con ecti e o en. Peeled and cleaned un eeled um kin were rocessed into owder and added into the ‘ in ka’ formulation. Tem erature and akin time were aried etween ( 8 – 2 ) and (6 – 70) min respectively. The process was o timised usin res onse surface methodolo and moisture content, hardness and chewiness were selected as the out ut res onses. The o timum rocess arameters were and 6 minutes for all aked um kin ‘ in ka’. The moisture content and hardness of sam le results of ‘ in ka’ made from fresh eeled and un eeled um kin are 38.28 , 32.43 N and 38.4 , . 2 N, res ecti ely. The moisture content and hardness of ‘ in ka’ made from eeled um kin owder are 37.23 , 77.24 N and ‘ in ka’ made from unpeeled pumpkin owder is 38.4 , 37. 7 N. The ‘ in ka’ made from fresh un eeled um kin was ercei ed as sweet with uniform texture, ood intensity of color, and rich in um kin fla or. The effect of decreasin tem e rature and time in akin ‘ in ka’ are resulted in higher moisture content, lower textural of hardness and chewiness. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/75340/1/ICFSN2017-3.pdf Nik Murzaini, Nik Masturah and Taip, Farah Saleena and Ab. Aziz, Norashikin and Abd Rahman, Nur 'Aliaa (2017) Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'. In: International Conference on Food Science and Nutrition (ICFSN 2017), 25-26 Oct. 2017, The Pacific Sutera Hotel, Kota Kinabalu, Sabah, Malaysia. (pp. 126-135). |
| spellingShingle | Nik Murzaini, Nik Masturah Taip, Farah Saleena Ab. Aziz, Norashikin Abd Rahman, Nur 'Aliaa Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| title | Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| title_full | Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| title_fullStr | Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| title_full_unstemmed | Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| title_short | Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| title_sort | effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' |
| url | http://psasir.upm.edu.my/id/eprint/75340/ http://psasir.upm.edu.my/id/eprint/75340/1/ICFSN2017-3.pdf |